Share
Curd, or dahi, is a staple in Indian food, enjoyed for its silky texture and slight tartness. Whether plain, spiced up, or as a marinade, curd brings a refreshing depth of flavour to many dishes, brightening up a plethora of them. For snacks, dahi takes a transmutative role, lending a creamy mouthfeel, balancing spices, and introducing light, tangy flavour with a variety of ingredients. From chaats and fritters to dips and spreads, curd's versatility makes it an indispensable item in every kitchen. You can use it as a base, garnish, or even a softening agent in doughs, thus making it perfect for whipping up flavourful and unique snacks. This guide explores how to make the best use of dahi for snacks and also what consideration is needed in order to achieve the right balance in taste and texture with the ingredients.
The Right Dahi Type
Using curd for making snacks, the type of dahi might be a deciding factor towards the product. Thick, creamy curd can be served as a base for dipping or as a topping on chaat; the amount of spices and herbs mixed with it would not let it become too watery. On the other hand, homemade or slightly thin curd can be marinated in the paneer, vegetables, or even for the batter coatings since a slightly watery texture will allow the flavours to penetrate into the food. Greek yoghurt or hung curd is also a fantastic alternative for curd, whenever you need a thicker and more textured version of the mixture for raita preparation or dips. Picking a proper dahi will ensure that you get the correct amount of moisture in your preparations for an ideal snack without a watery excess.
Achieving Flavour Balance with Dahi
The best flavour of Dahi for your snacks can elevate its tanginess. To counter-balance the flavours of any snack, balance out those flavours with spices and herbs. In order to infuse curd in an assortment of savoury snacks, make sure that you incorporate some subtle elements of spices and herbs along with it, like the elements of cumin, black salt, or even chaat masala to create and bring out curd-based flavours. Even fresh flavours of herbs and even zingy notes of ginger enhance the freshness of curd and layers the taste. For a sweet variation, mix dahi with a hint of sugar, jaggery, or fruits like mango and pomegranate, which complement each other in yoghurt-based parfaits or sweet dips. Dahi needs to have a balance of its acidity so that it is set along with the rest for the flavour profile of all the snacks.
Dahi as a marinade
Dahi is also a very good tenderiser. It is therefore, a perfect marinade for any snack meant to be either fried or baked. Paired with spices and salt, it penetrates vegetables or proteins like paneer and chicken, infusing them with juice and tenderness as well as flavour. The enzymes and lactic acid break down the proteins in it, and for this reason, dahi makes a very popular marination for paneer tikka, vegetable skewers, or kebabs. Always make sure the marinating is done at least 20-30 minutes to blend the flavours perfectly, so snack items taste juicy and yummy with every single bite.
Texture and Consistency Control
The consistency of the dahi is very important when it comes to snacking. If it's too watery, it will make some snacks soggy. If you're using dahi to make toppings or dips, use hung curd as it is thicker and won't run over or dilute flavours. If your recipe calls for regular dahi and it is too thin, strain it for a few minutes to remove excess water. But if it's too thick, you can whisk it a bit with a little water or milk to make it lighter. Getting the right texture will make your snacks look and taste more appetising, especially when dahi needs to hold spices or herbs.
Serving Dahi Snacks Fresh
Curd is best served fresh, especially in snacks where it's uncooked. If the curd-based snacks are left outside for too long, they can become watery or sour, thereby spoiling their taste and appearance. It is better to prepare the dahi toppings or dips at the last moment, when you need to serve. In case you are preparing in advance, keep the dahi elements separate till it is time to serve so that the flavours are fresh, and the consistency remains intact. This approach is especially helpful in the case of chaat, where curd lends a cooling effect, and the spices are balanced.
