A super starter for parties and a fun little way to incorporate more vegetables in your family’s diet, ready in under 15 mins, it is the perfect crowd pleaser.
When you kids are fussing over flavour and when you have to impress your guests with some awesome treats, think no more and resort to this remarkable dish. A super starter for parties and a fun little way to incorporate more vegetables in your family’s diet, ready in under 15 mins, it is the perfect crowd pleaser. Dahi ke Kebab, with crunchy crust outside and flavorful creamy yoghurt filling inside, is an irresistible snack. An excellent choice of appetisers for vegetarians and even for people who like to eat meat, this one is one wondrous and must-try recipe.
Dahi Kebab has made its way to the heart of every food lover, especially vegetarians, owing to its tantalising flavour. It’s easy to make, a flavor bomb that has a crunchy crust with savory creamy filling on the inside. Though kebabs came to India from the middle eastern region, Dahi Kebab found its roots in Northern India. This is claimed to be developed by the culinary geniusness of the Awadh chefs, who made a simple combination of hung curd, spices and some herbs enclosed in a scrumptious crunchy. This versatile delicacy can be prepared in numerous ways. You can use gram flour/corn flour/ rice flour/ to bind and hold the filling. We have tried this recipe with the regular bread slices, and they have worked better than we had imagined. One can also use paneer, cheese, peas, cashews, corn, or fried onions with hung curd as a part of the filling. In addition, it has different versions- shallow fried, deep fried and at times air fried- to hook all distinguished taste buds. As one can easily play with spices, aromatics, fillings, and texture, this is a very popular item on the menu of almost every party.
What type of Dahi is used for Kebab?
Hung Curd is used for dahi ke kebab,which is Greek yogurt Indian version. Dahi or curd is nothing new to Indian households, we have so many varieties of items that can be made from Dahi like lassi, raita, chutney, mishit doi, etc. It’s a long list out there and one of the variants of dahi which is made after draining the water/whey out from curd is called hung curd. Hung curd is easy to make but takes time to get the perfect rich and creamy texture. You need a muslin cloth, curd and a bowl. Spread the muslin cloth, pour dahi on it, tie a knot and hang it till water/whey is completely drained out. It may take 5-6 hours before you get that excellent low-fat substitute for cream and mayonnaise.
What can be made from hung curd apart from Kebab?
Hung Curds Dips and Spreads
Shrikhand, sweet India
Hung Curd in Sandwiches instead of mayo or cheese.