Try this Healthy Baked Dahi Kabab Recipe for Less Calories

With her delectable Baked Dahi Kabab dish, culinary enthusiast Nitya Hegde—known for her inventive recipes—invites foodies on a savory voyage. These kababs reinvent eating by fusing the creamy richness of hanging curd with a variety of aromatic spices, colorful bell peppers, and other flavors. 

Necessary Ingredients:

One cup of hung curd, 1/2 cup finely sliced onion and three-colored bell peppers, Two tsp of cilantro leaves, 1/4 tsp black salt and 1/4 tsp salt, 1/4 teaspoon masala, 1½ teaspoon powdered cumin, 1/4 teaspoon powdered pepper, 1/2 tsp masala chaat, 1/4 teaspoon powdered ginger, 2 tablespoons besan, or chickpea flour two to three roti crumbs.

The chopped onion, bell peppers, coriander leaves, and hanging curd should all be combined with all the spices in a mixing dish. To guarantee that the ingredients are dispersed evenly, thoroughly mix. To bind the mixture together, add roti crumbs and besan (chickpea flour). Form the mixture into tiny kababs or balls. 

To make the coating extra crispy, roll each kabab in roti crumbs. Arrange the kababs on a parchment paper-lined baking tray. Bake for 8 to 10 minutes, or until crispy and golden brown, at 180°C in a preheated oven. After baking, serve the kababs hot with your preferred dip or chutney.

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The Baked Dahi Kababs by Nitya Hegde is proof of the wonder that may occur when basic ingredients are brought together with imagination and love. These kababs are going to be the hit of the party, whether you're throwing one or just in the mood for a tasty snack.