How to make Crispy Dahi Kebab -
Soft and melt in the mouth kebabs made with hung yogurt and some masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Hung yogurt (हंग कर्ड / दही का चक्का ), Corn flakes (कॉर्नफ्लेक्स)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Crispy Dahi Kebab checkout Dahi Ke Kebab, Dahi Ke Kebab, Dahi ke Kabab, Creamy Veggie Sandwich . You can also find more Snacks and Starters recipes like Chilli Cheese Toast Japanese Deep-fried Prawns Mushroom Gold Coin Salami And Cheese Baby Uttappam Sandwich
Crispy Dahi Kebab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Crispy Dahi Kebab Recipe
Hung yogurt 250 grams
Corn flakes 1 cup
Gram flour 1/4 cup
Garlic chopped 1 tablespoon
Nutmeg powder 1/2 teaspoon
Clove powder 1/4 teaspoon
Black peppercorns crushed to taste
Green cardamom powder a pinch
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 1/4 bunch
Chaat masala 1/4 teaspoon
Ghee to shallow fry
Green chutney to serve
Method
Step 1
Take cornflakes on a plate and crush them coarsely.
Step 2
Take hung yogurt in a bowl and beat lightly with a spoon. Add gram flour, garlic, nutmeg powder, clove powder, crushed black peppercorns, green cardamom powder, red chilli powder, salt, coriander leaves and chaat masala and mix well.
Step 3
Heat ghee in a shallow non-stick pan.
Step 4
Divide the mixture into equal portions, take each portion in your hand, roll it in the cornflakes and gently shape into a round kebab.
Step 5
Place the kebabs in the hot ghee and shallow-fry on medium heat, turning sides carefully, till evenly golden on both sides. Drain on absorbent paper.
Step 6
Arrange the kebabs on a serving platter and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
