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Add a photoDahi 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).
Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 5 servings | |
| Calories 68 | |
| Calories from Fat 34 | 50% |
| Total Fat 3.79g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 131mg | 4% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.81g | 1% |
| Protein 6.77g | 11% |
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