Story ProgressBack to home
Sponsored Content
Back to American PecansPecan Stuffed Dahi Kebab Recipe
How To Make Pecan Stuffed Dahi Kebab
Pecan Stuffed Dahi Kebab Recipe: Indulge in the delightful fusion of flavors with our Pecan Stuffed Dahi Kabab! This innovative recipe combines the creamy richness of yogurt (dahi) with the crunchy goodness of pecans, creating a delectable appetizer that’s perfect for any occasion. The kababs are delicately spiced and infused with aromatic herbs, offering a unique twist on traditional dahi kababs.
- Total Cook Time 13 mins
- Prep Time 03 mins
- Cook Time 10 mins
- Recipe Servings4
- Medium
Ingredients of Pecan Stuffed Dahi Kebab
- 16-20 American Pecans
- 1 tbsp + 2 cups hung yogurt (dahi)
- 1 green chilli, chopped
- 2 tbsp ginger, finely chopped
- 1 tsp chaat masala
- 2-3 tbsp fresh pomegranate pearls
- ¼ tsp red chilli powder
- ¼ tsp garam masala powder
- A pinch of dry fenugreek leaves (kasuri methi) powder
- Salt to taste
- ¼ cup corn flour + for dusting
- Oil for greasing + for shallow-frying
- Onion Rings for serving
- Green chutney to serve
How to Make Pecan Stuffed Dahi Kebab
HideShow Media1.
Reserve 8 American Pecans and finely chop remaining.
2.
Transfer in a bowl. add green chilli, 1 tsp ginger, ¾ tsp chaat masala, pomegranate pearls and red chilli powder and mix well. Add 1 tbsp hung yogurt and mix well.
3.
Transfer the remaining yogurt into another bowl, add remaining ginger, garam masala powder, remaining chaat masala and dried fenugreek leaves powder. Add salt and corn flour and mix well.
4.
To make the kebabs, grease your palms with oil and divide the yogurt mixture into equal portions and stuff each with a portion of the pecans nut mixture. Shape them into balls, roll them in corn flour and flatten them slightly. Place 1 American Pecan on each kebab and press lightly.
5.
Heat sufficient oil in a non-stick pan, place the kebabs in it and shallow fry, turning sides, till golden brown and crisp on both sides. Drain on absorbent paper.
6.
Transfer the kebabs onto a serving plate and serve hot with onion rings and green chutney.