VEGAN Dahi Kabab
Melt-in-your-Mouth & Surprisingly Easy!
Get ready to make the most delicious, melt-in-your-mouth Vegan Dahi Kababs! This recipe proves you don’t need dairy for that classic creamy texture and tangy flavour. Perfect as an appetizer, party snack, or side dish, these kababs are crispy outside, incredibly soft inside, and surprisingly easy to make.
In this step-by-step tutorial, we’ll show you exactly how to create perfect vegan dahi ke kabab using simple plant-based ingredients. Learn the crucial technique for making vegan hung curd, the secret to achieving that authentic texture, and tips for getting them perfectly golden brown and crisp.
🌱 Ingredients You’ll Need:
500g Thick Plant-Based Curd/Yogurt (We used Organic Soy Curd, ensure it’s thick!)
30g Crumbled Tofu
10g Besan (Gram Flour)
10g Finely Chopped Capsicum (approx. 1 Tbsp)
1 Green Chili, finely chopped (adjust to your spice preference)
2g Finely Chopped Ginger (approx. 1/2 tsp paste)
Fresh Coriander Leaves, finely chopped (approx. 1/4 cup or a small bunch)
Salt (to taste)
Kala Namak (Black Salt) (a pinch, for authentic flavour)
(Optional – Adjust to taste):
1/4 tsp Garam Masala
1/4 tsp Roasted Cumin Powder
1/4 tsp Coriander Powder
Pinch of Chaat Masala (Optional, for extra tang)
Approx. 1/2 cup Vegan Bread Crumbs (for coating, use as needed)
Oil
🛠️ Equipment/Tools Used:
Large Mixing Bowl
Cheesecloth (or a very fine sieve/nut milk bag)
Sieve/Colander
Bowl (to catch drained liquid)
A light weight (e.g., a small plate, a can)
Small Pan (for roasting besan)
Measuring Spoons / Weighing Scale
Knife & Cutting Board
Plate or Shallow Dish (for breadcrumbs)
Frying Pan
Spatula
Plate
Tried this recipe? Let me know how it turned out in the comments below! 👇
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Thanks for watching! Happy Cooking!
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