#dahikabab

Easy Dahi Kabab | Dahi Lollipops ,  

Dahi lollipops or Dahi ke kabab is a tasty restaurant style appetizer or starter recipe. Dahi kabab is creamy and melt in mouth veg kababs that has crispy outside coating which compliments the creamy kababs really well.

Keeping the yogurt theme alive, as a follow up to my post on Raita - here is the most awesome Dahi Kabab ! This is a slightly more complicated recipe and you will have trouble if you don’t follow the instructions to a tee (especially if you are impatient and do not let the curd hang overnight). So, on the back of that dire warning - awaay we gooo :)

What you need :

500 gms yogurt

1/2 Bell Pepper

1 Onion

2 Chillies

Red Chilly Powder

Ginger Garlic Paste

Cumin or Jeera powder

Grated Processed Cheese

2 tbsp Besan (chickpea flour)

2 tbsp cornflour

Bread Crumbs

For the Chutney :

1 cup basil leaves

1/2 cup Pudina leaves

5 cloves of Garlic

15 ml Olive oil

How to :

The first step is to hang the curd by putting it in a muslin cloth and tying it over a vessel that the whey can drip into. The curd should be left this way overnight. It makes sense to hang the curd in a refrigerator because it will turn sour if left exposed for a long time. In the morning, gently squeeze the muslin cloth to remove the remaining water. The curd is now ready to use.

Dice the bell pepper, onions and chillies as fine as you can (and I say as fine as you can because I know how hard it is for the uninitiated). Using very little oil in a frying pan, throw in the veggies and saute for about 10 minutes on a low flame, taking care to not char them. This is primarily to ensure that the water content from these veggies is removed. 

Then, grate the cheese into the curd (about 1/3rd the amount of hung curd) and put in the fried veggies, a spoonful of powdered jeera, red chilly powder, salt and a spoonful of ginger garlic paste. For the binding agents out in  2 tablespoons each of besan and cornflour. Mix these ingredients together. Your stuffing is now ready.

Make 10 equal sized patties from this stuffing and coat them with bread crumbs. Shallow fry these patties in a frying pan, taking delicate care while flipping them over. Fry them until they are golden brown and put them on tissue paper after removing from the pan to dab off the excess oil.

The chutney for the kababs was a mix of basil and pudina leaves, along with 5 cloves of garlic, salt to taste and a dash of olive oil. I blended the leaves with the garlic first and then added the other ingredients before mixing.

Notes :

If it is not possible to hang the curd in a muslin cloth in your refrigerator, you could also use a sieve over a vessel. Most other recipes suggest that hanging the curd for 5-6 hours is enough but I found to my immense frustration that this shortcut-curd is too loose and falls apart while frying.

While frying the bell peppers, onions and chillies; turn the exhaust on or atleast crank open a window. It will get nasty in there. 

Before making the patties, rub some oil on your hands; that way less of the stuffing will get left behind on your fingers.

When I was making the second batch of kababs, I used oats instead of breadcrumbs to coat the patties before frying. The results were delicious and you SHOULD try this !