Want To Make Restaurant-Style Dahi Kebab? Follow These 5 Genius Tips

Do you feel a sense of satisfaction after taking the first bite of a juicy, succulent kebab? If so, then you too are a kebab enthusiast, just like us! While kebabs are often associated with non-vegetarian options, there are classic vegetarian kebabs that have their own dedicated fan base, one of them being the classic dahi kebabs. These kebabs are known for their crispy exterior and soft interior, made with yogurt and a blend of flavourful spices that are fried to a golden-brown perfection. However, achieving that restaurant-like crispy texture can be challenging when making them at home. Have your dahi kebabs turned out soggy or fallen apart? Don’t worry! Here are some easy tips to help you make perfectly crispy dahi kebabs right in the comfort of your own kitchen.
Also Read: 19 Best Vegetarian Kebab Recipes | Easy Kebab Recipes

Indian Cooking Tips: Here Are 5 Easy Tips To Make Perfectly Crispy Dahi Kebab:

1. Choose The Right Yogurt

The first and most important step in ensuring that your dahi kebabs turn out crispy is to use the right type of yogurt. It’s best to use thick yogurt as it tends to have less moisture content, resulting in crispier kebabs. Make sure to also strain the yogurt in a muslin cloth to remove any excess water.

2. Add Besan 

While combining all the ingredients for the kebab mixture, add 1-2 tablespoons of besan (gram flour) to it. Since besan has natural absorbent properties, it helps absorb excess moisture and effectively bind the mixture. You can adjust the quantity of besan according to the amount of mixture required for the recipe.

3. Use Breadcrumbs

Another effective ingredient for binding the mixture is breadcrumbs. Similar to besan, breadcrumbs also possess absorbing properties that prevent the kebabs from becoming overly moist. Furthermore, they contribute to a desirable crunchy texture and help maintain the structure of the kebabs during the cooking process.

4. Refrigerate The Mixture

Once you’ve prepared the kebab mixture, make sure to refrigerate it for at least 20-30 minutes before cooking. Doing so helps firm up the mixture and allows the flavours of the ingredients to meld together. Refrigerating the kebab mixture also makes it easier to shape the kebabs and prevents them from falling apart during cooking.

5. Cook On The Right Flame

Lastly, make sure to cook the kebabs on the right flame to ensure they turn out crispy. Cooking them on a slow flame will not make them crispy, while cooking them on extremely high heat could result in burning. For perfectly crispy kebabs, cook them on medium-high heat. Also, remember to drain any excess oil after cooking by using a kitchen paper or towel.
Also Read: How To Make Dahi Anjeer Ke Kebab In Just 30 Minutes

Can Dahi Kebabs Be Made Without Deep-Frying?

Yes, you can certainly make dahi kebabs without deep-frying. You can shallow-fry them on a non-stick pan with a little oil, which also makes them a healthier alternative to deep-fried kebabs. Another option is to bake them in a preheated oven until they become crispy.

What Can Be Served With Dahi Kebabs?

While dahi kebabs can be enjoyed as a standalone appetiser, they taste even better when served with chutneys. Mint chutney, tamarind chutney, or yogurt-based dips are some condiments that complement dahi kebabs well. You can also pair them with roti or naan as part of a meal.

Which trick works best for you to get crispy dahi kebab? Do let us know in the comments section below. Meanwhile, if you are looking for the classic dahi kebab recipe, click here. Happy Cooking!