Dahi ke Kabab

Ingredients

• 2 cups (470ml) hung yogurt 2 cups (470ml) hung yogurt
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup finely chopped onions 1/4 cup finely chopped onions
• 2 tablespoons finely chopped coriander leaves 2 tablespoons finely chopped coriander leaves
• 2 tablespoons finely chopped mint leaves 2 tablespoons finely chopped mint leaves
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon chaat masala 1/2 teaspoon chaat masala
• Salt to taste Salt to taste
• Oil for shallow frying Oil for shallow frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the hung yogurt, breadcrumbs, onions, coriander leaves, mint leaves, ginger paste, garlic paste, green chilies, garam masala, cumin powder, chaat masala, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small patties or kebabs of your desired size.
3. 3.
   Heat oil in a non-stick pan over medium heat.
4. 4.
   Carefully place the kebabs in the pan and cook until golden brown on both sides, flipping them gently.
5. 5.
   Once cooked, remove the kebabs from the pan and place them on a paper towel to absorb any excess oil.
6. 6.
   Serve hot with mint chutney or tamarind chutney.

Treat your ingredients with care...

• Yogurt — Make sure to strain the yogurt properly to remove excess water and achieve a thick consistency.

Tips & Tricks

• To make hung yogurt, tie regular yogurt in a muslin cloth and hang it for a few hours until the water drains out.
• If the mixture is too soft to shape into kebabs, refrigerate it for 15-20 minutes to firm up.
• For a spicier version, add finely chopped green chilies or a pinch of red chili powder.
• Serve the kababs with a squeeze of lemon juice for an extra tangy flavor.
• If you prefer a smoky flavor, you can grill the kababs instead of pan-frying them.

Serving advice

Serve the Dahi ke Kabab hot as an appetizer or as a side dish with mint chutney or tamarind chutney. They pair well with naan bread or as a filling in wraps or sandwiches.

Presentation advice

Arrange the golden-brown kababs on a platter and garnish with fresh coriander leaves. Serve them with a side of mint chutney and lemon wedges for an appealing presentation.