Beetroot Dahi Kebabs (done 3 ways)

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Beetroot Dahi Kebabs (done 3 ways)




    By adding Beetroot to dahi kebabs, 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 (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas).

    Fast fun facts about kebabs:

    : Hindu texts, such as Mahabharata mention a dish made of marinated game meats roasted on large, open fires. Owing to widespread prevalence of vegetarianism, varieties of Kebab, made from Paneer or potato which became more prevalent.

    : The English word kebab comes from the Persian kabāb, partly through Arabic and Turkish origins. According to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word “kabab” meaning “fry”.
    American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of “burn”, “char”, or “roast”, from the Aramaic and Akkadian.

    : Two of the best-known kebab dishes are Shish_kebab or seekh kabab and Doner kebab both having Turkish origins. In India, practice of kabab making came mainly from the influence of Mughlai cuisine.

    : According to  Arabic traditions the medieval Persian soldiers invented the kebabs by grilling meat over open field fires, using their swords.

    But now we all live in modern world where we can easily cook these lip smacking kebabs in ovens and enjoy some ancient treats.

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    Step 1
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    Peel the beetroot and grate it finely in a plate.

    Step 2
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    Squeeze out the excess juice out of the grated beetroot.

    Step 3
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    Transfer the strained beetroot into a separate bowl and mash the boiled potatoes in it.

    Step 4
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    Add salt and black pepper according to your taste (I prefer adding less salt and more black pepper). Adding chaat masala to this mix is optional.

    Step 5
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    Mash in half avocado (optional) and a teaspoon of olive oil to this mixture, and mix gently creating soft dough.

    Step 6
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    Divide the dough in small equal balls until the dough is finished. Fill each dough with hung curd and stuff some dry fruits. You can do it as shown in video or in desired pattern.

    Step 7
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    Line the baking tray with the parchment paper and place all the prepared kebabs gently on the tray. Insert the tray in the preheated oven and increase the temperature to 200 degrees Celsius.

    Step 8
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    After baking for 20-25 minutes check on kebabs. If you would like 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.

    Step 9
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    Garnish with some more cashews, raisins and green coriander chutney.


    I love cooking healthy food that not only nourishes the mind and body, but soul too. Give the gift of both, health and taste to yourself and your loved ones.

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    • 45 minutes
    • Serves 2
    • Medium
    • 200 degree Celsius

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    Adjust Servings:
    1 Beetroot grated with juice squeezed out
    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 for a drizzle
    1/2 Avocado

    Nutritional information

    8 g
    10 g
    14 g
    Rosy Banana Oatmeal
    Stir-fried Veggies Vermicelli Noodles

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