Dahi Kabab (Kababs made using Hung Curd)
These kababs will definitely become the new favorite appetizer in your family. A crowd pleaser for sure. Leave your guests guessing the main ingredient of these kababs. I will not write any more praises about these kababs and will let you make them and believe for yourself. There are several recipes for dahi kabab and here is my recipe which I originally learnt from NDTV Cooks but with my own changes. Dahi Kababs are made using hung curd. Hung curd is strained yogurt. Hung curd can be very easily prepared by passing regular yogurt through a muslin cloth, tightly tying it up and hanging it over a sink or bowl and letting it slowly drain all the liquid for several hours (minimum 4-5). The thick curd which remains in the muslin cloth is the hung curd. I used Labneh to prepare dahi kabab which is easily available all over middle east in super markets. You can even substitute with greek yogurt. Before I post the recipe I would just once like to say we love these kababs. They tasted even better the next day when I warmed them up in the microwave for just 30 seconds.
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1 cups Labneh (Hung Curd) - 1/2
1/4 cup Besan (Gram Flour) -
1 teaspoon Green chilli - finely chopped or as per spice level
1/2 teaspoon Cumin powder -
Salt to taste
1 leaves Coriander - Tablespoon finely chopped
2 tablespoons Bread crumbs -
Oil as required for shallow frying
Any other spice of choice as desired
Servings Per Recipe: 12
Amount per Serving
- Total Fat: 1.8 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 13.6 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.4 g
- Sugars: 0.6 g
- Protein: 3 g
2. You can even fry them and wrap them in aluminium foil to warm up later and they taste good.
3. I have not frozen them so I will not be able to write about it.