Indian cuisine is known for its rich flavors, aromatic spices, and unique textures, and among the many vegetarian delights, dahi-based dishes hold a special place. Two such culinary treasures are Dahi ke Sholay and Dahi ke Kebabs, which are loved for their creamy texture, subtle tanginess, and melt-in-the-mouth appeal. These recipes are perfect as appetizers, snacks, or even party starters, showcasing the versatility of yogurt in indian cooking.

1. Dahi ke Sholay

Dahi ke Sholay are spiced yogurt fritters, crispy on the outside and soft inside. They are an ideal combination of flavor, texture, and aroma.

Ingredients:

1 cup hung curd (thick yogurt)

2 tablespoons gram flour (besan)

1 teaspoon ginger-garlic paste

1–2 green chilies, finely chopped

1 teaspoon roasted cumin powder

½ teaspoon red chili powder

Salt to taste

Oil for deep frying

Fresh coriander for garnish

Method:

Prepare the yogurt base: Hang curd in a muslin cloth for 2–3 hours to remove excess water.

Mix spices and gram flour: In a bowl, combine hung curd, gram flour, ginger-garlic paste, green chilies, cumin powder, red chili powder, and salt. Mix until smooth.

Shape the Sholay: Take small portions of the mixture and shape them into cylindrical or oval fritters.

Fry to perfection: Heat oil in a pan on medium heat. Deep-fry the Sholay until golden brown and crisp.

Garnish and serve: Place on a paper towel to remove excess oil, garnish with chopped coriander, and serve hot with green chutney or tamarind sauce.

Tip: The key is to use thick hung curd, which helps the Sholay hold shape and ensures a non-soggy texture.

2. Dahi ke Kebabs

Dahi ke Kebabs are soft, melt-in-the-mouth patties infused with aromatic spices, perfect for evening snacks or party platters.

Ingredients:

1 cup hung curd

2 tablespoons bread crumbs (for binding)

1 small onion, finely chopped

1 teaspoon ginger-garlic paste

1 teaspoon garam masala

½ teaspoon red chili powder

1 teaspoon chaat masala

Salt to taste

Oil or ghee for shallow frying

Fresh mint leaves for garnish

Method:

Prepare the hung curd: Hang yogurt in a muslin cloth for at least 2 hours to remove water.

Mix ingredients: In a mixing bowl, combine hung curd, bread crumbs, chopped onion, ginger-garlic paste, garam masala, red chili powder, chaat masala, and salt. Mix gently to form a soft dough.

Shape the kebabs: Take small portions and flatten them into round or oval patties.

Cook carefully: Heat a non-stick pan with a little oil or ghee. Shallow fry the kebabs on medium heat until golden brown on both sides.

Garnish and serve: Sprinkle with chaat masala and chopped mint leaves. Serve with green chutney, tamarind chutney, or yogurt dip.

Tip: For extra richness, you can add a teaspoon of cream to the mixture, giving the kebabs an even softer texture.

3. Serving Suggestions

As an appetizer: Serve hot with mint chutney or tamarind sauce at parties or gatherings.

With meals: Dahi ke Sholay can complement a thali, pairing beautifully with dal and rice.

Snack option: Dahi ke Kebabs make a nutritious and filling evening snack with tea.

4. Nutritional Benefits

Both dishes are protein-rich and probiotic-friendly due to yogurt:

Supports digestion: Yogurt contains beneficial bacteria that aid gut health.

Protein boost: Gram flour and yogurt provide essential protein for vegetarians.

Low-fat versions possible: Using low-fat yogurt and minimal oil makes these dishes healthier without compromising taste.

Final Thoughts

Dahi ke Sholay and Dahi ke Kebabs showcase the magic of yogurt in indian cuisine—creamy, tangy, and full of flavor. With their simple ingredients and easy preparation, these dishes are perfect for home cooks who want to impress guests or enjoy a wholesome snack.

Whether served at a festive gathering or a casual evening snack, these recipes prove that yogurt can be transformed into gourmet delights with the right spices, care, and love for cooking.

 

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