Hung Yogurt Kebab (Dahi Kebab)

Ingredients

  • 3 cup hung yogurt
  • 1 cup fox nut
  • 1/3 teaspoon nutmeg powder
  • 1/3 cardamom powder
  • 1/3 ground black pepper
  • 1/4 clove powder
  • 1/3 cup chopped coriander
  • 1/4 cup chopped mint
  • 3 green chilli
  • 2 tablespoon cream cheese
  • 1 cup corn flour for rolling
  • 4 tablespoon cooking oil

Instructions: 

I have very few close  friends here and they are vegetarian :).  We often meet up since we stay nearby and our kids go to the same school. We organise potluck get together almost every month and i am always  like scratching my head pondering what to cook. You see, the dish that i take to these potluck, i feel everyone should be able to get a pie of it. So i had to choose this vegetarian menu. You will see that most of vegetarian recipe in my blog are an outcome these events or the other. Thanks really to my buddies.

This Yogurt Kebab is really a mouth watering veggie sides. I love this one and is one of my favourite vegetarian kebab. Let me give a try.

Put 1.5 litres yogurt in a muslin cloth and allow  the liquid to drain for 24 hours inside the refrigerator. 1.5 litres of the Yogurt that i am using gives me more than 3 cups, though i am using only 3 cups in this recipe.

Grind the below fox nut into fine powder with a grinder.

I am going to grind the below  ingredients into fine powder.  Grind the ingredients separately , i use only the amount that i have specified above. I do not want to overpower the ingredients otherwise it  will dominate the creaminess of the yogurt.
IMG_3423-0.jpg

Now, mix the hung yogurt, fox nut powder,salt  and the spice powder together well. Keep it aside and let it stand for 30 minutes. Meanwhile , let’s prepare the stuffing.  Grind the coriander mint, salt  and chillies into a fine paste.

I don’t want to make this too spicy , so i put cheese into the stuffing. This is optional though and purely depends on your choice. The aroma of mint and coriander together goes really well with yogurt and i really love it. 

After half an hour , take a scoop of the mixture  and shape it round with the help of corn flour. Create a cavity in the middle as shown below.

Fill the cavity with few stuffings. Since this mixture is really soft , you will not be able to roll it into a ball. If you can do so , you are awesome, and yeah do let me know how you did it , i will be happy to learn it from you. My solution  is to take some of the mixture and cover the stuffing and eventually round it.

Now turn it into a round patties shape  as shown below. Press  softly to flattened it but making sure that you do not over press as it may burst out the stuffing.

In a frying pan, put 1 tablespoon of oil (i use olive oil). Heat up the oil at high temperature. Put the patties on the pan one by one slowly. Lower the flames. Let it fry for 7-10 minutes till they turn golden brown and flip them carefully. Put one more tablespoon of oil and let it continue to cook for another 7-8 minutes TILL they turn golden brown.

This Kebab goes really well with mint coriander and yogurt chutney.


 

kebab

 

 

5.0 from 1 reviews
Hung Yogurt Kebab (Dahi Kebab)
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cup hung yogurt
  • 1 cup fox nut
  • ⅓ teaspoon nutmeg powder
  • ⅓ cardamom powder
  • ⅓ ground black pepper
  • ¼ clove powder
  • ⅓ cup chopped coriander
  • ¼ cup chopped mint
  • 3 green chilli
  • 2 tablespoon cream cheese
  • 1 cup corn flour for rolling
  • 4 tablespoon cooking oil
  • salt
Instructions
  1. Put 1.5 litres yogurt in a muslin cloth and allow the liquid to drain for 24 hours inside the refrigerator.
  2. Grind the fox nut into fine powder with a grinder.
  3. I am going to grind the below ingredients into fine powder.
  4. Grind the ingredients separately
  5. Now, mix the hung yogurt, fox nut powder,salt and the spice powder together well.
  6. Keep it aside and let it stand for 30 minutes.
  7. Meanwhile , let's prepare the stuffing.
  8. Grind the coriander mint, salt and chillies into a fine paste.
  9. After half an hour , take a scoop of the mixture and shape it round with the help of corn flour. Create a cavity in the middle.
  10. Fill the cavity with few stuffings.
  11. Since this mixture is really soft , you will not be able to roll it into a ball.
  12. Take some of the mixture and cover the stuffing and eventually round it.
  13. Now turn it into a round patties shape.
  14. Press softly to flattened it but making sure that you do not over press as it may burst out the stuffing.
  15. In a frying pan, put 1 tablespoon of oil (i use olive oil).
  16. Heat up the oil at high temperature.
  17. Put the patties on the pan one by one slowly.
  18. Lower the flames.
  19. Let it fry for 7-10 minutes till they turn golden brown and flip them carefully.
  20. Put one more tablespoon of oil and let it continue to cook for another 7-8 minutes TILL they turn golden brown.

20 comments

  1. what an interesting kebab these look fabulous

    1. Thank you, Chef Mireille

      I am a regular visitor of your blog and I must say, your work is amazing.

      Regards
      Zeri

  2. ..kari khenage hange toubani,type touba loidringaida post touramme

    1. Hung is from yogurt. Cottage is cheese curd. Fermentation process are diff.

  3. Da Donny.. Fox nut ka hung yogurt kani

  4. Cottage cheese ka hung yogurt?

  5. I will definitely try this…..really tempting

    1. Sure try it out. It’s really good.

  6. One of the best kebab I enjoyed…..

    1. Swapna Dear , next time i make this , i am gonna buzz u

  7. I want some…gimme the recipe pls

    1. Thanks Prem , They are indeed good 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: