Choley Kebab with Dahi Wali Chutney | Hi-Protein Snack | छोले के क़बाब | दही चटनी |Kunal Kapur Recipe

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 273.4K views Feb 20, 2025

Get ready to drown into a magical world of flavors with our special vegetarian snack Chole Ke Kebab and Dahi ki Chutney. This recipe is easy to make yet its flavors will make your guests fall for this droo lworthy dish. Chickpea Kebab/Chole Kebab

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Boiling

Chickpeas (काबुली चना) - ½ cup Potato
Water (पानी) - 1 lt
Salt (नमक) - a pinch

For Cooking

Oil (तेल) - 3 tbsp
Heeng (हींग) - ½ tsp
Ajwain (अजवाइन) - ¾ tsp
Garlic, chopped (लहसुन) - 2 tsp
Ginger, chopped (अदरक) - 2 tsp
Green chillies, chopped (हरि मिर्च) - 2 nos
Onion, chopped (प्याज़) - ½ cup
Chole Masala (छोले मसाला) - 2 tbsp
Amchur/chaat masala (अमचूर या चाट मसाला) - 2 tsp
Potato, medium, boiled (उबला आलू) - 2 nos
Salt (नमक) - to taste
Black salt (काला नमक) - ½ tsp
Coriander, chopped (ताज़ा धनिया) - handful
Ghee/Oil (घी या तेल) - for shallow frying

For Yogurt Sauce

Sesame (तिल) - 2 tbsp
Curd, thick (गाढ़ी दही) - 1 cup
Salt (नमक) - ½ tsp
Pepper powder (काली मिर्च पाउडर) - a pinch
Garlic clove, grated (लहसुन) - 1 no
Coriander, chopped (ताज़ा धनिया) - handful
Lemon (नींबू) - ½ no

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover Choley Kebab with Dahi Wali Chutney?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.