Dahi ke kebab is one of the most popular and traditional recipe of Awadh. Awadhi cuisine is from the city of Lucknow which is capital of Uttar Pradesh. The cuisine consist of both Vegetarian and Non - Vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques. Kebab's are the integral part of Awadhi, Lucknow is proud of its kebabs. There are several varieties of popular kebabs in Awadhi cuisine such as Kakori kebab, Shami kebab, Boti kebab, Galawat kebab which are non - vegetarian kebabs, some of the popular vegetarian kebabs of cuisine includes Dalcha Kebab, Dahi Kebab, Arbi ke kebab, Rajma Galoti kebab, Zamikand kebabd (Lucknowi yam kebab).
There are many popular versions of the recipe, I have adapted my recipe from the kitchen Taj Group of Hotels. They make the most yummy and stick to the traditional version of the recipe. Am sorry this time for the poor quality of pic as it is difficult to manage take snaps with wet hands. But the kebabs are tasty and mouth melting.
Preparation time : 2 1/2 hrs
Cooking time : 15 mins
Serves : 5
500 gms curd
3 tbsp / 50 gms besan
2 tbsp fine chopped chillies
1 tbsp fine chopped ginger
1 tbsp chopped cilantro/ coriander leaves
1/2 cup/ 2 small onion chopped
salt to taste
1/4 tsp red chilli powder
1tbsp bread crumbs (optional)
oil for shallow frying
|Dry roast besan|
|Saute onion without oil till pink|
|In a bowl place curd, besan, salt, chilli|
|Mix crud, besan ,salt, chilli|
|Stuff with onion mix|
|Place on plate covered with cling|
|Or mix everything and make kebab|
|Shallow fry till golden on both sides|
- Hung the curd i.e put curd in muslin cloth and tie the cloth, place this on strainer and keep in fridge to avoid souring of the curd for atleast 2 hrs. Alternatively you can also place strainer on bowl, cover strainer with kitchen towel and place curd in it. Keep in fridge for 2 hrs, after 1 hr change the kitchen paper to quicken the process.
- Roast besan/ Chickpea flour till raw smell disappears for about 5 mins.
- Fine chop onions, in a skillet roast onion till it turns red say about 3 mins. Transfer in a bowl and allow to cool
- Add chopped chillies, ginger, cilantro/ coriander and salt to onion mix well.
- Place hung curd in bowl add roasted besan, salt and chilli powder mix well.
- Wet your hand take 1 tbsp of curd mix, flatten it and stuff 1 tsp onion mix. Seal all sides and flatten it in shape of mini cutlet.
- OR you can mix all ingredients and make kebab without stuffing.
- Similarly shape all kebabs, place them on plated covered with cling and refrigerate for minimum 20 mins.
- Heat oil in shallow pan, fry kebabs till golden brown on both sides.
- Serve with coriander chutney/ pudina chutney or just kebabs.
- Hung curd in fridge to avoid souring.
- Take care not to over roast besan as the kebab may taste bitter.
- If you find difficulty in rolling or making kebab add 1 tbsp bread crumbs.
- While frying if kebab separates, coat dust them with besan and brush off the excess besan.
- Fry in medium flame as too hot oil will split kebabs.