Dahi Kabab Recipe | Dahi ke Kakab

Uploaded by NishaMadhulika on 08.09.2012

Namaskar Welcome to nishamadhulika.com
Today we will make dahi kabab.
It is a special recipe of Lucknow and is very tasty.
Let’s see what ingredients are required for making dahi kabab.
Hung curd - 200 gram (curd covered in muslin cloth and for 4-5 hours. All water got drained out)
Roasted chana powder - 2-3 tbsp
Corn flour - 2 tbsp
Oil - 2-3 tbsp (can also use ghee also)
Green coriander - 1 tbsp (finely chopped)
Ginger paste - ½ tsp
Green chilly - 1 (finely chopped)
Black pepper powder - less then ¼ tsp (can also use red chilly powder)
Salt - ¼ tsp
Add roasted chana powder, green coriander, ginger paste
Very fewer spices are used for making dahi kabab. It is not made much spicy.
Also add black pepper and salt.

We have used roasted peanut powder.
If you don’t have this, the take 2-3 tbsp gram flour and without
adding ghee or oil roast until they get light brown color.
Now we will make kabab.
Take corn flour in a plate so that the kabab gets easily coated.
Dust your hands with some dry flour, so that they don’t stick to your hands.
Take 1 tsp mixture in your hand and roll it.
Flatten it with your palm and coat with dry corn flour.
Like wise make all kabab’s.
Now we will shallow fry the kabab’s.
Prefer taking non-sick tawa as kabab may stick on normal tawa.
Take 2-3 tsp oil on a tawa and spread it evenly on the tawa.
Place kabab for frying on the tawa.
Pour some oil on top of kabab’s as well.
Cook on low flame until it gets light brown in color.
Flip the kabab’s once they get brown from the base.
Handle with utmost care because they are soft.
Cook from second side as well until it gets light brown color.
They are cooked from both the sides now take them out in a plate.
Dahi kabab’s are ready.
Serve with green coriander chutney, mint chutney or with tomato sauce.
Try this recipe at your home and share your experiences with us.
See you again at nishamadhulika.com