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DAHI KABAB – Easy to make, tasty to eat


  • hung curd – 1 cup
  • 2 onion (finely chopped)
  • 1 capsicum (finely chopped)
  • 2 green chillies  (finely chopped)
  • fresh coriander leaves (finely chopped)
  • black pepper – 1/2 teaspoon
  • sugar – ¼ teaspoon
  • lemon juice  (3-4 drops)
  • salt to taste
  • bread slices – 6
  • oil (to deep fry)


To make hung curd, pour the curd in a muslin cloth .Tie the edges of the cloth and hang it over the kitchen sink  for atleast 2 hours. Alternatively you can place curd in the fine seived cloth mesh strainer.


  1. Take hung  curd in a bowl. Add onion, capsicum, green chillies, coriander, black pepper ,salt , sugar  and lemon juice. Mix well.
  2. Now take one bread slice and trim the corners of the bread. Repeat it with other slices.
  3. Use the rolling pin (or fingers) and slightly flatten the bread slices.
  4. Now take the bread and apply water with your fingers at all the four sides . Now put  a table spoon of  prepared mixture (as per the size of bread) in the middle of the bottom part of the bread.
  5. Start rolling it from the bottom  and seal the corners.
  6. Similarly make it with other slices.
  7. Heat the oil in a pan and deep fry the bread rolls.
  8. When rolls turn golden brown ,take them out. Cut each roll from the middle into two halves.
  9. Yummy and crispy Dahi kabab is ready to serve with mayonnaise and  red chilli sauce.

    This is a genuine picture without any professional touch

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