Dahi Ke Kabab

Dahi Ke Kabab – दही के कबाब; whenever we fear kabab work the only thing came on my fish, meat; means only made from non-veg. But now it’s totally wrong, from today change your mind as the food market is growing and people love to create new dishes so veg kabab’s also possible. Now never say kabab are only non-veg.

Today here I am showing you one kind of veg kabab called “dahi (hung curd) ke kabab”; so here is the recipe.

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Yields 12

Serves 6


Dahi Ke Kabab

35 minPrep Time

15 minCook Time

50 minTotal Time

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  1. For hung curd; take a big bowl, line the strainer on it and then line the muslin or kitchen cloth. Pour the fresh curd over this cloth; take the 4 edges of the cloth and tie it tightly to make potly. Now hung this potly overnight to remove all liquid from curd. If you can place this on refrigerator overnight, so curd will not sore. Also don’t forgot to place a bowl under this, otherwise in a morning you first have to clean the mesh… :p On next morning thick hung curd is ready.
  2. Chop fresh coriander (धनिया), green chilli (हरी मिर्च).
  3. In a bowl add hung curd (दही), gram flour (बेसन), red chilli (लाल मिर्च) powder, garam masala (गर्म मसाला), cumin (जीरा) powder, dry fenugreek leaves (कसूरी मेथी) and chopped fresh coriander (धनिया), chopped green chilli (हरी मिर्च) and salt to taste. Make dough, don’t knead only mix.
  4. Make 12 equally portion of this dough and give a kabab shape to all.
  5. Now heat oil in a pan a deep fry until golden brown.
  6. Serve hot with Green Pudina Chutney or Tomato Ketchup.


• You can shallow fry in a pan but the taste of deep fry is nothing like other.

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