Dahi ke Kebab and Masala Papad

By Mridula Dwivedi February 1, 2012 2 Comments ,

Dahi ke Kebab and Masala Papad
Dahi ke Kebab and Masala Papad

I got to eat Dahi ke Kebab for the first time at Suryagarh. I am not much of a foodie myself so I appreciate it when people around me know about food. Not sure if Dahi ke Kebab are Rajasthani in origin or not (Tarala Dala puts it as Mughlai) but I for sure ate it at Rajasthan. It has got a nice tangy taste and with Masala Papad it was divine. The Masala Papad had the usual onions, tomatoes, coriander but also Rajasthani Mirch (chilli) which looks very ferocious but is not at all that hot.

A Vegetable Vendor at Jaisalmer, Rajasthan
A Vegetable Vendor at Jaisalmer, Rajasthan

You can see heaps of green chilies near the tomatoes in this picture. I clicked it near the Jaisalmer Fort. They just look mean but taste as bland as grass most of the time but I do love them on Masala Papad. I have to say these are the only chilies that I can stomach, the small mean ones that are really hot, I stay away from.


2 thoughts on “Dahi ke Kebab and Masala Papad”

  1. so the picture post are back huh 🙂 Must say the pics add a amazing allure to any post!

    In chillies i guess the thumb rule always is ~~ Smaller the potent!

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I am Mridula Dwivedi, I love to travel! I started my travel blog in 2005. I have been going places since! For more details do check out my media kit! In another life I did a Ph.D. from IIT Kanpur. I was a professor when I quit my job in 2015.

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