Thursday, April 5, 2012

Project 365 Days Of Food- Day 5, Dahi Ke Kebab!

"That is one heck of a Stylish Refreshment- Absolutely Terrific Bites suitable for A Drinks Party"
            Dahi ke kebab
Origin Awadh

Prep:- 45 minutes, plus cooking time
Cooking:- 10-15 minutes

1 Cup hung natural(plain) yoghurt
2 Tbsp gram flour(besan)
2 Tbsp all purpose flour (maida)
1/2 Tsp white pepper powder
1 Tsp garam masala powder
1/2 Tsp jeera powder
1/2 Tsp cardamom powder (optional)
a pinch of amchur powder(optional)
1/2 Tsp of fried fenugreek leaves(optional)
1 Tbsp grated ginger-garlic
1/2 Tsp of turmeric
1-2 Finely chopped green chillies
1 Tbsp finely chopped cilantro
Approx 1/2 Cup of Vegetable oil for shallow frying
Salt To Taste

1. Whisk the hung yoghurt along with besan into a smooth mix.
2. In a sepate bowl, mix the remaining ingredients and set aside.
3. Now gently add both these mixtures to a large bowl and mix them well.
4. Divide this mixture into approx 10-15 equal portions.
5. With damp hands, roll into balls and flatten into patties.
6. In a pan heat some oil for shallow frying.
7. Coat hese patties with all purpose flour (maida) and dust the remaining flour if any.
8.  Shallow fry these patties for about 3-4 minutes, or until they are golden brown and crispy.
9. Drain these patties on an absorbent paper and keep aside.
10. Garnish and serve these Dahi ke Kebab with Your Favorite Chutney.


Khyati said...

khul gaya hai sim sim :))) You are a beauty! Thanks a ton for sharing this recipe, I can smell the wonderful aroma of these kebabs sitting in my office

Prachi said...

Jackpot! Tussi to cha gaye ji :-0 I remember you making the yummiest dahi kababs in kumar park and also your cookbook collection. I haven't had them after you left, good you posted these......I will make some tomorrow.

Mansi said...

Dahi ke kabab? very interesting! You have a wonderful and a very unusual collection....looking forward to many more recipes. Good luck with your 365 days of food project, that's a very brave attempt:d

Anonymous said...

a very brave attempt indeed!

Minal said...


"oops-in da kitchen wid Roops!" said...

((hugs))you guys are the best! Wah Wah Prachi,"maan gaye ustaad-you remember...WOW!" You know what, i have my collection right here with me in the US, in spite of all the luggage constraints..Plus hubby dearest got some stuff last time he visited India, and dada keeps couriering me stuff every now n' then-so yup, my collection is here with me:-)

"oops-in da kitchen wid Roops!" said...

Mansi, Thank you so much for your wishes! Yes, you can do a bit of variation if you are not satisfied with the consistency of the hung yogurt. You can add mashed potatoes or grated paneer to the yogurt after the water is drained out. But 30 minutes are more than enuff to get the moisture out.

"oops-in da kitchen wid Roops!" said...

@ Minal- Thank you and TWO THUMBS UP !

Nadia said...

It looks delicious, and it feels even more tempting after I read the recipe. I make sweet farmers cheese pancakes, now savory yogurt pancakes will be on my list of things. I won't be able to find all spices though. :(
I have a question: do you strain yogurt before mixing in other ingredients? Yogurt seems to be too watery for a pancake mixture. Or maybe you heat it on low heat to get something like farmers cheese?

"oops-in da kitchen wid Roops!" said...

Nadia, extremely sorry for the tardy reply. I have used hung curd for this recipe. If you have muslin cloth or any other kind of napkin-preferably thin cloth to strain the plain yogurt only to get the moisture and water should be good! If you need any spices, please email me your mailing add @ and I will be eager to send you the spices!

Thanks again for stopping by and taking time to leave a comment!