Cheese/hung curd stuffed cutlet or a take on the Indian Dahi kabab. Perfect for evening snack or a cocktail party.
For this Blog Hop Wednesday (yeah I know I am late again sigh, I must do something about my time management skills soon!) the blog assigned was the talented Priya’s Now Serving. I spent a lot of delicious time on her blog before I zeroed in on the dish I wanted to make – dahi kabab!
So many dishes so little time, the world isn’t fair actually! I surprisingly followed the recipe quite closely this time. The biggest change I did was to replace the cream cheese she mentioned in the post with hung curd. I love the flavour of dahi in my kababs and also the fact that curd seemed healthier (and cheaper) option was an added advantage.
So this awesome dish was made and much enjoyed by all in the family. Honestly, I love kababs of all sorts. This one is equally loved. Kababs are amazing starters, aren’t they? They can be made so versatile. Whether it is vegetarian or non-vegetarian, it is super yummy. A great cocktail and an amazing starter and the evening is pretty much awesome 🙂
This dahi kabab is actually pretty easy to make. If you keep the ingredients ready, then it is just a matter of deep frying or shallow frying those kababs when you have it. They are great even for evening dinner. Add a salad and a soup with it, and trust me, it is just perfect dinner.
Recipe – Cheese Stuffed Cutlet AKA Dahi Kabab (Adapted from Now Serving)
Cheese Stuffed Cutlet AKA Dahi Kabab
- 5 potatoes medium sized (boiled, peeled and mashed)
- 1 red onion big (chopped finely)
- 5 - 6 chilies green (finely chopped)
- 1/2 cup coriander leaves fresh (chopped)
- to taste salt
- dash paprika powder
- 1/2 cup hung curd blended a little with some black pepper and salt to taste
- 1/4 cup rice flour and gram flour Add a pinch of salt and dilute mix of these with water for dipping the kababs
- 1 brown bread slice and ground in the mixer
- olive oil for shallow frying
- veggies Fresh of choice for the salad to be served alongside
- Mix all the ingredients apart from hung curd, the dip and the oil together till they just bind together.
- Heat olive oil in a flat pan. Meanwhile make a lemon sized ball in your palm and make a wide shallow dip in the middle, take a tsp of hung curd mixture and stuff it in the dip. Close the potato mixture around to close it fully and give it a desired shape
- Now dip the patty in the flour dilution. (rice flour, gram flour, salt and water)
- Drop in the oil and shallow fry till done.
- Enjoy with the salad and sauce of choice.