Dahi ke Kabab
Hung curd forms the main ingredient for this creamy and soft snack
Chef Gurdip Kohli Punj's Dahi ke Kabab recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 cup hung curd
  • 1 cup mixed bell peppers
  • chopped
  • 1 to 2 tbsp chopped coriander
  • 1 tsp powdered cardamom
  • 1 tsp chaat masala
  • 1 tsp black pepper powder
  • 3 to 4 tbsp rice flour
  • salt to taste
  • oil for frying
  • For Garnish: Cucumber
  • tomato
  • curly lettuce
  • green chutney

HOW TO PREPARE DAHI KE KABAB

  1. 1

    Take curd in a muslin cloth and tie it tightly to drain the excess water.
  2. 2

    Hang it overnight to drain all the whey.
  3. 3

    Take this hung curd in a bowl, add mixed bell peppers, coriander (both chopped), a little cardamom powder, a little chaat masala, salt, black pepper powder and a little rice flour for binding.
  4. 4

    Mix well.
  5. 5

    Shape the mixture into kababs and fry them in oil in a pan.
  6. 6

    Fry till they turn brown in colour.
  7. 7

    Transfer them to a serving plate.
  8. 8

    Serve them with green chutney after garnishing them with cucumber and tomato slices and curly lettuce.
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Gurdip Kohli Punj

Chef

Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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