Authentic Kabab Recipe- Gram Flour & Hung Curd Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Kabab Recipe – Gram Flour & Hung Curd Indian Snack

Hey everyone! If you’re anything like me, you love a good snack. And honestly, nothing beats a flavorful, crispy kabab, especially when it’s made with simple ingredients. I first stumbled upon this recipe while looking for a way to use up some extra yogurt, and it quickly became a family favorite. It’s a little bit of effort, but trust me – it’s SO worth it! Let’s dive in and make some seriously delicious Gram Flour & Hung Curd Kababs.

Why You’ll Love This Recipe

These aren’t your average kababs! They’re packed with flavor, have a wonderful texture – crispy on the outside, soft on the inside – and are surprisingly easy to make once you get the hang of it. Plus, using hung curd gives them a lovely tang and helps them hold their shape beautifully. They’re perfect for a quick evening snack, a party appetizer, or even a light lunch.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.5 cups curd (yogurt) – about 360ml
• 5 tablespoons gram flour (besan) – about 60g
• 2 tablespoons onions, finely chopped
• 0.5 teaspoon ginger, grated
• 0.5 teaspoon green chilies, finely chopped (adjust to your spice preference!)
• 1 tablespoon coriander leaves, chopped
• 0.5 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt (or to taste)
• 2 tablespoons oil for frying – about 30ml

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Hung Curd: This is key! Don’t skip straining the yogurt. It removes the excess whey, resulting in a thicker, firmer mixture that holds the kababs together. We’ll talk more about how to make it in the FAQs.
• Gram Flour Roasting: Roasting the gram flour is a game-changer. It gets rid of that raw besan taste and adds a lovely nutty aroma. Keep a close eye on it though – it burns easily!
• Spice Blend: The combination of cumin and garam masala is what gives these kababs their authentic Indian flavor. Feel free to adjust the amounts to your liking, but don’t skimp on these two! Garam masala especially adds a warmth that’s just incredible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, prepare the hung curd. Strain your yogurt overnight (or for at least 6-8 hours) using a muslin cloth or cheesecloth. This removes all the extra liquid.
2. While the curd is straining, dry roast the gram flour in a pan over medium heat. Stir constantly until it turns golden and fragrant – about 5-7 minutes. Let it cool completely.
3. In a large bowl, combine the hung curd, roasted gram flour, chopped onions, grated ginger, green chilies, coriander leaves, cumin powder, garam masala, black pepper, and salt.
4. Mix everything really well until it’s all nicely combined.
5. Now, cover the bowl and refrigerate the mixture for at least 1-2 hours. This helps it firm up and makes it easier to shape.
6. Once chilled, wet your hands slightly to prevent sticking. Take a portion of the mixture and shape it into a flat patty – about 2-3 inches in diameter.
7. Heat the oil in a shallow pan over medium heat. Carefully place the kababs in the hot oil (don’t overcrowd the pan!).
8. Fry for 3-4 minutes per side, or until they’re golden brown and crispy.
9. Remove the kababs from the pan and drain them on paper towels to remove any excess oil.
10. Serve immediately with your favorite chutney or a sprinkle of chaat masala!

Expert Tips

• Don’t skip the chilling time! It’s crucial for getting the right texture.
• If the mixture is too sticky, add a little more gram flour, one tablespoon at a time.
• Make sure the oil is hot enough before adding the kababs. This will help them get crispy.
• Don’t flip the kababs too early, or they might break. Wait until they’re golden brown on one side before flipping.

Variations

• Vegan Adaptation: Substitute the curd with a plant-based yogurt alternative. Coconut yogurt works well, but it might slightly alter the flavor.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, as gram flour is a gluten-free flour. Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: My family loves a little kick, but you can easily adjust the spice level. For mild kababs, reduce or omit the green chilies. For spicy kababs, add a pinch of red chili powder.
• Festival Adaptations: These are fantastic for Ramadan iftar or as a Diwali snack! My aunt always makes a huge batch for Diwali and everyone devours them.

Serving Suggestions

These kababs are delicious on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Tamarind chutney
• Chaat masala
• A side of sliced onions and lemon wedges

Storage Instructions

Leftover kababs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or in the oven to restore their crispiness. They can also be frozen for up to a month.

FAQs

What is the best way to make hung curd at home?

The easiest way is to line a colander with a muslin cloth or cheesecloth. Pour the yogurt into the cloth, gather the edges, and tie it into a bundle. Hang it over a bowl or sink for at least 6-8 hours, or overnight.

Can I use store-bought hung curd instead of making it myself?

Absolutely! If you’re short on time, store-bought hung curd is a great option. Just make sure it’s not too dry.

What type of oil is best for frying these kababs?

I prefer using vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point.

How can I adjust the spice level of these kababs?

Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder for a spicier kick.

Can these kababs be made ahead of time?

Yes! You can prepare the mixture and shape the kababs ahead of time. Store them in the refrigerator until you’re ready to fry them.

How do I prevent the kababs from breaking while frying?

Make sure the mixture is well-chilled and firm. Wet your hands slightly before shaping the kababs. Don’t overcrowd the pan, and don’t flip them too early.