Dahi Kabab, a savory delight that tantalizes the taste buds, has gained widespread acclaim among food enthusiasts, home chefs, and restaurant owners alike. Hailing from the cultural and culinary haven of Lucknow, this dish is known by various names such as Yogurt Kebab, Dahi Ke Kebab, and Curd Kabab. What sets it apart is its unique blend of flavors and textures, creating a sensation that lingers long after the last bite. As we embark on this culinary journey, get ready to discover the secrets behind the fame of Dahi Kabab and experience the joy it brings to those who indulge.
Origin and History
Lucknow, often referred to as the ‘City of Nawabs,’ is renowned for its rich culinary heritage. Dahi Kabab finds its roots in the royal kitchens of Lucknow, where skilled chefs crafted this exquisite dish to please the discerning palates of the Nawabs. With a history steeped in regal tradition, Dahi Kabab has transcended its aristocratic origins to become a beloved dish for all. The city’s culinary prowess shines through in every bite, making Lucknow the undisputed home of Dahi Kabab.
Nutritional Facts of Dahi Kabab
Here’s a quick glance at the nutritional content for a single serving:
- Calories: Approximately 200 kcal
- Protein: 8g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 2g
Ingredients of Dahi Kabab
For the Kabab Mix
- 1 cup strained yogurt
- 1 cup crumbled cottage cheese
- 1/2 cup boiled and mashed potatoes
- 1/4 cup finely chopped onions
- 2 tablespoons gram flour
- 1 tablespoon ginger-garlic paste
- 1 tablespoon chopped coriander leaves
- 1 tablespoon roasted and crushed cumin seeds
- Salt to taste
- 1/2 teaspoon black pepper
For Coating
- 1/2 cup breadcrumbs
- Oil for shallow frying
Kitchen Tools
To make the cooking process easy, make sure you have these tools:
Tips for Cooking Dahi Kabab
Making Dahi Kabab is simple with a few tips:
- Ensure the hung curd is well-drained to avoid excess moisture.
- Use fresh paneer for a creamy texture.
- Adjust spice levels to personal preference.
- Coat the kababs evenly for a crispy exterior.
- Fry on medium heat to achieve a golden brown color.
How To Make Dahi Kabab
Step 1: Make the Kabab Mix (15 minutes)
- In a bowl, mix yogurt, paneer, mashed potatoes, onions, gram flour, ginger-garlic paste, coriander leaves, cumin seeds, salt, and black pepper.
- Mix well until it forms a consistent mixture.
Step 2: Shape the Kababs (10 minutes)
- Take a bit of the mixture and shape it into a round or oval kabab.
- Roll each kabab in breadcrumbs for a crispy coating.
Step 3: Shallow Fry (15 minutes)
- Heat oil in a pan over medium heat.
- Fry the shaped kababs until golden brown on both sides.
- Place the kababs on a plate lined with paper towels to absorb excess oil.
Best to Serve With
Dahi Kabab goes great with mint chutney and tamarind sauce. The coolness of the yogurt inside the kabab pairs well with the tanginess of the chutney, creating a mix of flavors.
Variation and Other Options
Vegetarian Option:
For a vegetarian twist, replace paneer with mashed potatoes or tofu to create equally delightful Potato or Tofu Dahi Kababs.
Non-Vegetarian Option:
To add a meaty touch, incorporate finely minced chicken or lamb into the mixture for a Non-Vegetarian Dahi Kabab experience.
Preparation Cost and Market Price of Dahi Kabab
- Preparation Cost: Around INR 100-150
- Market Price (per serving): INR 250-350
Conclusion
As you make Dahi Kabab in your kitchen, enjoy creating a dish that reflects Lucknow’s food history. With simple steps and easy-to-find ingredients, you can be the chef at home. When you serve this tasty treat to family and friends, see their faces light up with joy, savoring the flavors that take them to the streets of Lucknow. Feel proud of making this culinary masterpiece, creating memories that stay long after the last bite. Happy cooking!
