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Dahi Ke Kebab

Dahi kababs also known as dahi ke kabab are quite a common kind of vegetarian kebabs eaten in Northern India. These are made of hung curd, paneer, flour and basic spice powders and found in North Indian restaurants. Rich, richer, richest – you will be at a loss how to rate these creamy and soft Dahi ke Kebabs.

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Dahi Ke Kebab
Main Ingredients Hung Yogurt, Roasted Bengal gram
Cuisine Rajasthani
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Dahi Ke Kebab

  • 250 grams Hung Yogurt
  • 1 1/2 tablespoons Roasted Bengal gram powdered
  • to taste Salt
  • 2 teaspoons Red chilli powder
  • 1 teaspoon Green cardamom powder
  • 1/2 teaspoon Cinnamon powder
  • 1/2 teaspoon Black pepper powder
  • 1/2 cups Ghee
  • 1 medium Onion thinly sliced
  • 2-3 cloves Garlic ground
  • 1/4 teaspoon Clove powder

Method

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  1. ake hung yogurt in a bowl. Add roasted gram powder, salt, one teaspoon red chilli powder, half teaspoon green cardamom powder, one fourth teaspoon cinnamon powder and one fourth teaspoon black pepper powder and mix well.
  2. Divide into twenty equal portions. Dampen your hands and flatten each portion to give the kebabs smooth and even shape.
  3. Heat ghee in frying pan and fry the kebabs, a few at a time, to a light golden colour. Drain and set aside. In the same ghee, fry onion till golden brown.
  4. Drain and grind to a paste. In the ghee remaining in the pan add garlic, remaining red chilli powder, fried ground onions, clove powder, remaining green cardamom powder, remaining cinnamon powder, remaining black peppercorn powder and salt and sauté till oil surfaces.
  5. Add kebabs and gently mix into the masala. Serve immediately.

Nutrition Info

Calories 561
Carbohydrates 33.5
Protein 13.8
Fat 41.4
Other Fiber Fiber- 8.4gm
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