Melt-in-Your-Mouth Dahi Ke Kawab: A Vegetarian Delight from Lucknow
35 minutes
876 reads
About Melt-in-Your-Mouth Dahi Ke Kawab: A Vegetarian Delight from Lucknow
Transport your taste buds to the royal kitchens of Lucknow with these melt-in-your-mouth Dahi Ke Kawab. Imagine creamy hung curd, roasted chickpeas, and a symphony of aromatic spices coming together in a delectable vegetarian twist on the classic kebab.These exquisite appetizers are perfect for any gathering, from casual get-togethers to elegant celebrations. Experience the rich culinary heritage of India with every bite.Follow our simple recipe and wow your guests with this unforgettable dish – a true culinary masterpiece.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Kawab Mixture
- 1 cup Hung Yogurt
- 2 Tbsp Chickpeas roasted
- 2 tsp Ginger-Green Chili Paste
- 1 1/2 tsp Salt or to taste
- 2 tsp Chili Powder red
- 1 tsp Garam Masala
- 2 Tbsp Coriander chopped, finely
For Coating and Frying
- 1/2 cup Corn Flour
- 1/4 cup Oil for frying
Instructions
- In a large bowl, combine the hung curd, roasted chickpeas, ginger-green chili paste, salt, red chili powder, garam masala, and chopped cilantro.
- Mix all ingredients thoroughly until well combined.
- Spread the corn flour on a plate. Lightly coat your hands with corn flour to prevent sticking.
- Take a small portion of the mixture and shape it into a round kawab. Repeat this process with the remaining mixture.
- Heat the oil in a non-stick pan over medium heat. Gently place the kawabs in the hot oil, ensuring not to overcrowd the pan.
- Shallow fry the kawabs for about 3-4 minutes on each side, or until they turn golden brown and crispy. Turning ensures even cooking.
- Remove the kawabs from the pan and place them on a plate lined with paper towels to absorb excess oil.
- Serve the Dahi Ke Kawab hot with your favorite chutney.
Recipe Notes
Good To Know
- Instead of roasted chana powder, you can use roasted besan (gram flour).
- For extra creaminess and a richer mouthfeel, mix in a tablespoon of grated paneer or khoya into the kebab mixture before shaping.
- If you find the mixture too soft to shape, refrigerate it for 20-30 minutes to firm up the hung curd.
- For a smoky flavor, briefly smoke the shaped kebabs using the dhungar method with hot charcoal and ghee before pan-frying.
- Serve atop thinly sliced onions and sprinkle with chaat masala for an authentic street-style presentation.
Expert Tips
- Don't overmix the kebab mixture, as this can make the kebabs tough.
- For even cooking, ensure the kebabs are of uniform size and thickness.
- Adjust the cooking time depending on the heat of your stove and the desired level of browning.
Storage Instructions
- Store leftover kebabs in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan or microwave before serving.
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Recipe Nutrition
Calories: 256kcalCarbohydrates: 17gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 1140mgSugar: 4g
Kanwaljeet Chhabra
Articles: 80
5 Comments
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Looks so delicious! Thanks for the recipe.
Absolutely mouthwatering! Thanks for sharing.
This looks so appealing! Thanks for sharing.
I’m loving this recipe already!
Yummy