Dahi ke Kabab are small flattened balls that people generally enjoy as starters or appetizers. These mini bite-sized snacks have creamy and thick yogurt filling inside. They are so soft that the moment you take a bite, it will melt straight away into your mouth. That’s how most of the kebabs are. Most of the kebabs were meant to be for meat-eaters. However, Dahi ke Kabab was probably the first of its vegetarian kebab kind, which vegetarians got to enjoy.
If you are someone who wants to make the vegan variety of this particular kebab, then consider using nuts instead. Cashew nuts or almonds make for a perfect vegan cheese. You can find the recipe to make some incredible variety of vegan cheese here. And then you can use these vegan cheese as your filling for the vegan version of Dahi ke Kebab.
Two of the best-known kebab dishes are Shish kebab or Seekh kabab and Doner kebab, both having Turkish origins. In India, the practice of kabab making came mainly from the influence of Mughlai cuisine. Owing to the widespread prevalence of vegetarianism, varieties of Kebab, made from paneer or potato, became more prevalent for many vegetarians.
Why add beetroot to Dahi ke Kebab?
By adding beetroot to Dahi ke kebab, we not only add natural color to our food, but we also boost our nutritional intake. Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese. Manganese is vital for your bones, liver, kidneys, and pancreas. Whereas, potassium is essential for healthy nerve and muscle function.
Add beetroot to the filling or use in the coating, either way, the beauty of beets in these kebabs will win you. Furthermore, the subtle sweet taste of beetroot adds more flavor to the dish. With nuts and dried fruit in it, you will taste ultra richness in these Dahi ke Kebabs.
According to Arabic traditions, the medieval Persian soldiers invented the kebabs by grilling meat over open-field fires, using their swords. But now we can quickly cook these lip-smacking kebabs in ovens and enjoy these ancient delicacies. Here I have given my simple twist to famous Dahi ke kebab. I hope you like it as much as my family and I did. You can also get another family favorite vegetarian kebab recipe, Galouti Kebab which is high in protein. Serve these kebabs along with this Dahi ke kabab as an assorted platter of appetizers.
- 1 Beetroot
- 1 and a half Boiled Potatoes
- as per taste salt
- as per taste Black Pepper
- 1 cup Full-fat Hung Curd
- 1 teaspoon olive oil
- 1/2 Avocado
- Peel the beetroot and grate it finely on a plate.
- Squeeze out the excess juice out of the grated Beetroot.
- Transfer the strained Beetroot into a separate bowl and mash the boiled potatoes in it.
- Add salt and black pepper according to your taste (I prefer adding less salt and black pepper more). Adding chaat masala to this mix is optional.
- Mash in half avocado (optional) and a teaspoon of olive oil to this mixture and mix gently, creating soft dough.
- Divide the dough in small equal balls until the dough finishes. Fill each dough with hung curd along with few dry fruits. You can do it as shown in the video or desirable pattern.
- Line the baking dish with the parchment paper and place all the prepared kebabs gently over it. Insert it in the preheated oven and increase the temperature to 200 degrees Celsius.
- After baking for 20-25 minutes, check on kebabs. If you would like a more crispy texture, then bake for few more minutes and then serve. The best part of Dahi kebabs is that it is crisp from outside but soft from inside. So enjoy the taste while it lasts.
- Garnish with some more cashews, raisins, and green coriander chutney.