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Dahi Ke Kebab
The first trimester is particularly difficult due to morning sickness and nausea. Chef Shazia Khan shares a kebab recipe that is loaded with flavours and nutrition. These kebabs are perfect for a light snack and taste divine with red chutney.
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-10-20 Min

Difficulty

- Medium

Preparation Time

- 8-10 Min

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INGREDIENTS

  • 1 Finely Chopped Onion 
  • 3 tbsp Finely Chopped Coriander
  • 1 tbsp Finely Chopped Green Chilli
  • ½ tsp Grated Ginger
  • ½ tsp Garlic (very finely chopped)
  • ¼ tsp Garam masala
  • Salt to taste
  • 1 cup Whole Wheat Bread Crumbs 
  • 1 cup Hung Curd (done overnight)
  • FOR FILLING
  • ½ cup Chopped Walnuts
  • ½ cup Raisins
  • ½ tsp Dry Mango Powder
  • ½ tsp. Red Chilli Powder
  • Salt to taste
  • FOR LAAL CHUTNEY
  • ½ tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 6 dry red chillies
  • 5 garlic pods
  • ½ Freshly Grated coconut
  • ½ tsp Sugar
  • Salt to taste
  • ½ cup Tamarind Pulp
  • Water
  • FOR Frying
  • Desi Ghee for frying

HOW TO PREPARE DAHI KE KEBAB

  1. 1

    Chop onions and transfer in a bowl.
  2. 2

    Mix all the kebab ingredients, along with the bread  in a bowl until combined well and refrigerate for 20 minutes.
  3. 3

    Mix the filling ingredients and keep aside.
  4. 4

    Shape kebab by placing the filling inside.
  5. 5

    Pan fry and serve.
  6. 6

    FOR LAAL CHUTNEY.
  7. 7

    Dry roast cumin seeds, coriander seeds, dry red chillies and garlic pods.
  8. 8

    In a mixer, grind the roasted spices, freshly grated coconut, sugar, salt, tamarind pulp and water.
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