Dahi Kabab

Name: Dahi Kabab
Total time: 3600 s
Yield: 3 (10 kababs)
Cuisine: Indian
Ingredients: 3 Cups hung curd; 1 cup paneer; 1 chopped onion; 1/2 cup chopped fried onions; 1 tsp chopped green chilli; 1 tsp chopped ginger; 2 tbsp chopped coriander; 1/2 tsp roasted cumin powder; 1/2 tsp black pepper powder; As per taste Salt; 2 tbsp roasted besan; 1 tsp garam masala; 1 tsp cardamom powder; 1/2 tsp black salt; 1/2 cup vermicelli; 1/2 cup poha; 2 tbsp semolina; 1 tsp oregano; 1 tsp chilli flakes; As needed Oil for frying

Dr. Lina Patel @lina3179_ckpd

Ahmedabad

#boxweek18 #curd

Dr. Lina Patel @lina3179_ckpd

Saved

Ingredients

1 hr

3 (10 kababs)

3 Cupshung curd
1 cuppaneer
1chopped onion
1/2 cupchopped fried onions
1 tspchopped green chilli
1 tspchopped ginger
2 tbspchopped coriander
1/2 tsproasted cumin powder
1/2 tspblack pepper powder
As per tasteSalt
2 tbsproasted besan
1 tspgaram masala
1 tspcardamom powder
1/2 tspblack salt
1/2 cupvermicelli
1/2 cuppoha
2 tbspsemolina
1 tsporegano
1 tspchilli flakes
As neededOil for frying

Saved

Steps

1 hr

1

In a bowl mix hung curd, paneer, onion, fried onions, green chili, ginger, coriander, cumin powder, black pepper powder, salt, roasted besan, garam masala, cardamom powder, and black salt.
2

Now grind vermicelli and then poha separately. Mix both and add semolina, oregano, chili flakes, and salt.
3

Take a hung curd mix with a spoon and put it in the vermicelli mixture. Coat the ball and give the shape of a kabab. Again coat and put them in the fridge for half an hour.
4

Fry all kababs in hot oil. Serve with onions and chutney or ketchup.