Dahi Kabab,How to make Dahi kabab /Dahi ke sholay

Well, the time has come when our children at home for the summer holidays and even the time is that all the family members our together due to the lock down. To fight the Coronavirus and stay at home, we need to pass our time in a better way so that we can be healthy by mind also. And I have decided to cook something delicious for my family. Something’s that can give a smile to everyone’s face and make their tummy happy.

Yes, Dahi Kababs are the best in that situation as it is simple yet delicious. You will be at a misfortune how to rate these velvety and delicate Dahi ke Kababs. Strikingly, hung curd frames the primary element of these kebabs, bread scraps for volume and shape. This duo livened up with herbs, masala’s ,veggie not to overlook the creative expansion hung curd tangy taste, which gives an overwhelming crunch and serious flavour to the kababs.

The Dahi kabab formula I am sharing is the conventional strategy, which utilizes besan otherwise known as gram flour as the coupling specialist. It doesn’t use fixings like breadcrumbs. In reality, this is the way I make Dahi kabab and have been making them for years now. You must try out my two-way recipe that will last on your taste bud.

So, Here you go to learn how to make yummiest Dahi Kababs:

Dahi Kebab

Ingredients

• 250 gms Hung Curd’
• Oil for frying
• Bread
• 1 onion(optional) Chopped
• 1 Capsicum chopped
• 2tbsp Boil corn
• Salt according to taste
• 1/2 tsp Chilli
• Sprinkle some Mix herbs and spice
• Water as per required

Method

1. Lets first make hung curd. In muslin cloth tie curd and hang it for 3-4 hours until all water drain out. You can use hung curd.
2. In a bowl add hung curd, chopped capsicum,boil corn,onion.
3. Spice it up with salt,Red chilies and mix herbs.
4. Mix hung curd well with all ingredients.
5. Cut the sides of bread.
6. Take water in a plate. Dip the bread in water and squeeze out water. Idea behind wetting the bread is to make bread moist and we can give it any shape.
7. Press bread gentle so it does not break.Take bread in palm and put little hung curd stuffing in it.
8. Gentle roll the bread and join the edge of bread. Seal from all sides, no hung curd stuffing should be visible outside of bread.
9. Heat the oil to fry the Dahi ke kabab. In a medium heat Fry the Dahi ki kabab, one at a time .
   Fry them till they turn crisp and  golden brown.
10. Place the Dahi ke kabab on kitchen paper towel so that it absorb excess oil.
11.  Serve it hot with chutney.

Dahi ki Sholay

Ingredients

• 1/2 cup Hung curd
• 1 tbsp Boil Corn
• Salt according to taste
• 1 chopped capsicum
• 1 Onion chopped
• Salt according to taste
• 1 tbsp Besan
• Salt according to taste
• 1/2 tsp Red chilli
• Pinch of Mix herb
• Bread crumbs (optional)
• Oil for frying

Method

1. In a bowl add hung curd and all the ingredients, Mix it everything well. Besan help in soaking any moisture in batter.
2. Mix it well and add bread crumbs(optional) that work as binding agent.
3. Divide the mixture into small balls.
4. Heat the oil and in medium heat fry the balls.
5. Drain them on kitchen towel paper to absorb excess oil.
6. Serve it hot with Chutney.

Do try it , and let me know how it comes out.