How to Make Crispy Dahi Kebabs at Home | कुरकुरे दही कबाब | Easy Starter Recipes | Payal’s Passion

Dahi Kebab or also known as the Dahi Kabab, is a Street Food from Lucknow. It is also known as the Lucknow Kebab. This Dahi Kebab is an amazing snack recipe and a superb add-on to your list of starters. It is low on carbs and tastes really delicious. Also known as curd patties or dahi ke sholey, it has gained its spot in a lot of restaurant and clubs.

These vegetarian kebabs are easy to make. This recipe is easy and you can add variations as per your taste but remember to use less spices so that the spices do not overpower the taste of curd. The taste of curd / dahi has to be prominent. It is best served with raw onion rings and mint coriander chutney.

So without further delay let us learn how to make this luscious and mouth-watering Street Food – The Crispy Dahi Kebabs.

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Crispy Dahi Patties

Snacks and Starters are an important part of your party menu. Follow this Step-By-Step guide to make these delectable Dahi Ke Sholey in the comfort of your kitchen and surprise everyone at your home with your cooking skills.

Course

Snacks, Starters

Cuisine

Indian Cuisine

Keyword

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Prep Time

20 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

• 200 Grams Hung Curd Made from 500 Grams of Curd
• 1/2 Cup Semolina / Sooji
• 2 Pcs Grated Cheese Cubes
• 50 Grams Cottage Cheese / Paneer Grated
• 1 Tsp Regular Salt (नमक) To Taste
• 2 Tsp Powdered Sugar
• 1/2 Tsp Black Pepper Powder / Kali Mirch Powder
• 1/2 Tsp Garam Masala Powder
• 1/2 Tsp Chaat Masala
• 1 Pcs Green Chilli (हरी मिर्च)
• 1/4 Cup Fresh Coriander Leaves / Dhaniya Patti Finely Chopped
• 1 Pcs Small Onion Finely Chopped
• 1 Tbsp Gram Flour / Besan Dry Roasted
• Oil For Frying

Course Snacks, Starters Cuisine Indian Cuisine Keyword Dahi Kabab, dahi kabab recipe, dahi kabab recipe in hindi, dahi ke gulgule, dahi ke kabab easy recipe, dahi ke kabab in hindi, dahi ke kebab, dahi ke kebab recipe, dahi ke sholay, dahi ke sholey, Payal's Pasison Prep Time 20 Minutes Cook Time 15 Minutes Servings People Ingredients 200 Grams Hung Curd Made from 500 Grams of Curd 1/2 Cup Semolina / Sooji 2 Pcs Grated Cheese Cubes 50 Grams Cottage Cheese / Paneer Grated 1 Tsp Regular Salt (नमक) To Taste 2 Tsp Powdered Sugar 1/2 Tsp Black Pepper Powder / Kali Mirch Powder 1/2 Tsp Garam Masala Powder 1/2 Tsp Chaat Masala 1 Pcs Green Chilli (हरी मिर्च) 1/4 Cup Fresh Coriander Leaves / Dhaniya Patti Finely Chopped 1 Pcs Small Onion Finely Chopped 1 Tbsp Gram Flour / Besan Dry Roasted Oil For Frying

Instructions

1. To a mixing bowl add 200 Grams Hung Curd, 2 Cheese Cubes Grated, 50 Grams Grated Paneer,1 Tsp Regular Salt, 2 Tsp Powdered Sugar, 1 Tbsp Roasted Gramflour, ½ Tsp Chaat Masala, ½ Tsp Garam Masala, ½ Tsp Black Pepper Powder, 1 Finely Chopped Green Chilli, 1 Finely Chopped Small Onion and 1/4 Cup Finely Chopped Fresh Coriander Leaves.
2. Mix all ingredients using spoon. We have used small quantities of the spices so that the taste of spices does not overpower the taste of curd. The taste of curd should be prominent. Sugar is added to balance the sourness of the curd.
3. After mixing the ingredients properly we will make the kebabs. Pour ½ cup semolina in a plate.
4. Now using a spoon, spoon out the mixture of the size of a regular lemon. Roll this mixture between your palms to make kebab balls.
5. Now roll the mixture ball in the semolina with a very light hand. This is done to coat the kebab balls with semolina.
6. After the coating is done place the kebab in a plate. Prepare the remaining kebabs as the first one. The quantity explained is good enough o make 12 medium sized kebabs.
7. Preheat the oil in a wok. When the oil is heated add 2 to 3 kebabs to the oil for frying. Do not fry more than 2 to 3 kebabs at a time. Fry on medium high flame for 10 to 15 seconds. Fry till the turn slightly golden brown in color. Do not over fry them.
8. Dish out in a plate with paper towels for the excess oil to be absorbed by the paper towels.
9. Fry the remaining kebabs. Serve them with Mint coriander Chutney and raw onion rings.

Recipe Notes

Contact Chef: Payal Jethani

Tips:

1. Use small quantities of the spices so that the taste of spices does not overpower the taste of curd. The taste of curd should be prominent.
2. Sugar is added to balance the sourness of the curd.
3. Do not fry more than 2 to 3 kebabs at a time.

 Dips: Mint-Coriander Chutney, Instant Schezwan Mayo Dip.

Goes well with: Best served with Mint coriander Chutney and raw onion rings.

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