Dahi(Hung Yogurt) Kababs

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For people who eat Meat, they say that Awadhi and Lucknowi cuisine is heavenly. The most recognized on the Awadhi cuisine is their melt in the mouth Kababs. The most famous of the meat kababs is the ‘Galouti Kabab’, which they say was invented by the royal Chefs for the Nawab who had lost all his teeth and could not chew.

I am not sure what the story is behind the invention of the ‘Dahi Kabab’, but whoever thought of it first is a pure genius.

There are videos and recipes online that I have tried. I failed several times before I succeeded. I still don’t stuff the kababs,like in the Youtube video by Chef Rakesh Sethi, but that has not affected the taste in any way. I don’t have surgical gloves handy at home either to try.

To make these yummy vegetarian kababs, you will first need to hang yogurt in a cheesecloth for about 2 hours, the more water the yogurt loses, the better. The other option would be to hang 2 small containers of Fage 2% Greek yogurt in a cheesecloth for an hour. I prefer homemade yogurt, from 2% milk, because it tastes better. To make 1 cup of hung yogurt, you will need about 2.5-3 cups of yogurt.

Ingredients for about 8 Kababs:

  1. Hung yogurt- 1 Cup
  2. Roasted gram powder( Hurigadale in kannada)- 2 Tbsp
  3. salt to taste
  4. Red chili powder- 1/2 Tsp or to taste
  5. Clove powder- 1/8 Tsp
  6. Nutmeg powder- 1/8 Tsp
  7. Green cardamom powder- from 1 cardamom
  8. Cumin powder- 1/2 Tsp
  9. Garam masala Powder- 1/2 Tsp
  10. Coriander leaves- 1 Tbsp, fine chopped
  11. Onions( Optional)- 2 Tbsp, very fine chopped
  12. Walnuts- 4, broken into smaller pieces
  13. Raisins- 10-15
  14. All purpose flour( Maida)- for Dipping the Kababs
  15. Ghee or oil for Shallow frying

Method:

Take the yogurt in a bowl and mix all the other ingredients. Its very difficult to shape the kababs if there is any water in the yogurt, so it’s good to strain the yogurt well.

After mixing the ingredients, oil your palms and shape the mixture into patties of about 2.5 inch diameter and 0.5 inch thickness. If it’s becoming difficult to do, add some more of the gram powder to thicken the mixture. Too much gram powder will alter the taste of the Kababs, so it has to be used with caution.

After shaping the Kababs, dip them in All purpose flour on all sides, before shallow frying.

Shallow fry the Kababs on a low flame with Ghee or oil, till they are golden brown. Serve with Mint-Coriander Chutney.

 

 

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