{"id":947,"date":"2020-05-19T09:00:00","date_gmt":"2020-05-19T09:00:00","guid":{"rendered":"http:\/\/desertfoodfeed.com\/?p=947"},"modified":"2020-07-28T06:58:12","modified_gmt":"2020-07-28T06:58:12","slug":"potato-yogurt-kebab","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/potato-yogurt-kebab\/","title":{"rendered":"Potato Yogurt Kebab | Dahi Aloo ki Kebab"},"content":{"rendered":"\n

Potato Yogurt Kebab | Dahi Aloo ki Kebab. How to make Potato Yogurt Kebab \/ Dahi Aloo ki Kebab ? <\/p>\n\n\n\n

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This recipe is also known as Dahi Aloo ki Kebab<\/em>. They are slightly crunchy on the outside with an almost melt in your mouth texture in the inside. <\/p>\n\n\n\n

This recipe is made by mixing boiled potatoes, thick yogurt, Indian spice mix and some chickpea flour\/if you prefer add bread\/besan. This can be a great appetizer for parties or can be used as stuffings in veg burgers too. You can prepare in advance and freeze it for 3 to 4 days and fry when you need it. Great evening snack. \ud83d\ude42<\/p>\n\n\n\n

Tip<\/strong> for this kebabs: potatoes in this recipe need to be kneaded by hand to an extremely soft & smooth dough. Based on the size of the potatoes you have to use the ingredients. Or else dough can become sticky.<\/p>\n\n\n

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Potato Yogurt Kebab \/ Dahi Aloo ki Kebab<\/h2>Course: Snacks<\/mark><\/span>Cuisine: Indian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

8<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Potato Yogurt Kebab | Dahi Aloo ki Kebab. How to make Potato Yogurt Kebab \/ Dahi Aloo ki Kebab ?<\/p>

Ingredients<\/h3>
  • <\/span>

    3 small sized boiled potatoes<\/span><\/p><\/li>

  • <\/span>

    1 cup thick yogurt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp grated ginger<\/span><\/p><\/li>

  • <\/span>

    1 tbsp finely chopped green chilly<\/span><\/p><\/li>

  • <\/span>

    4 tbsp besan(optional)<\/span><\/p><\/li>

  • <\/span>

    3 tbsp cornstarch<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup oil for frying the kebabs<\/span><\/p><\/li>

  • <\/span>

    salt as required<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp red chilly powder<\/span><\/p><\/li>

  • <\/span>

    1tsp garam masala<\/span><\/p><\/li>

  • <\/span>

    1 tsp cumin powder<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Grate boiled potato in a large bowl and keep aside.<\/li>
    • Add yogurt, besan, ginger, chilies, spices, and mix evenly.<\/li>
    • Now knead the mixture into a smooth dough. Use extra flour if needed.<\/li>
    • Pinch out equal sized balls from the dough and mold them into round kabab shapes.<\/li>
    • Now pat them evenly in cornstarch, place all kabobs on a plate and refrigerate for at least 10 minutes.<\/li>
    • Heat a pan with oil and fry on both sides till it turns to golden brown color.<\/li>
    • Once, your kebabs are evenly brown on both sides, transfer them to a serving dish.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Potatoes in this recipe need to be kneaded by hand to an extremely soft & smooth dough. <\/li>
      • Based on the size of the potatoes you have to use the ingredients. Or else dough can become sticky.<\/li><\/ul>\n\t\t\t\t<\/div>