Dahi Ke Kebab Recipe (Crispy Yogurt Kebabs)

Creamy, crispy, and packed with flavor, Dahi Ke Kebab is a popular North Indian appetizer made with thick hung curd, paneer, herbs, and mild spices. These golden kebabs have a soft, melt-in-the-mouth center with a perfectly crisp outer layer, making them ideal for parties, festive occasions, or evening snacks.

Recipe Information

• Cuisine: North Indian
• Course: Appetizer / Starter
• Preparation Time: 25 minutes
• Cooking Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty Level: Easy

Ingredients

• 1 cup hung curd (thick yogurt)
• ½ cup grated paneer
• ¼ cup breadcrumbs (plus extra for coating)
• 2 tablespoons roasted gram flour (besan)
• 2 tablespoons finely chopped onions
• 1 tablespoon finely chopped green chilies
• 1 tablespoon chopped fresh coriander
• 1 teaspoon grated ginger
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• ¼ teaspoon black pepper powder
• Salt to taste
• 2 tablespoons cornflour (optional, for better binding)
• Oil for shallow frying

How to Make Dahi Ke Kebab

Step 1: Prepare Hung Curd

Place fresh yogurt in a muslin cloth and hang it for 4–6 hours, or refrigerate overnight, until all excess water drains. The yogurt should be thick and creamy.

Step 2: Prepare the Mixture

In a mixing bowl, combine hung curd, grated paneer, roasted gram flour, breadcrumbs, onions, ginger, green chilies, coriander, cumin powder, garam masala, black pepper, and salt. Mix gently until a smooth dough forms.

Step 3: Shape the Kebabs

Divide the mixture into equal portions and shape into round or oval patties. If the mixture feels soft, refrigerate for 20–30 minutes before shaping.

Step 4: Coat

Roll each kebab lightly in breadcrumbs for a crisp golden crust.

Step 5: Fry

Heat a little oil in a non-stick pan over medium heat. Shallow fry the kebabs for 3–4 minutes on each side until golden brown and crisp.

Step 6: Serve

Serve hot with mint chutney, tamarind chutney, onion rings, and lemon wedges.

Tips for Perfect Dahi Ke Kebab

• Always use well-drained hung curd.
• Chill the mixture before shaping if it feels sticky.
• Avoid high heat while frying to prevent breaking.
• Use fresh breadcrumbs for a lighter texture.
• Shallow frying gives a crisp exterior with less oil.

Serving Suggestions

• Mint coriander chutney
• Tamarind chutney
• Pickled onions
• Fresh green salad
• Masala chai
• Mango lassi

Storage

• Refrigerate the uncooked kebabs for up to 24 hours.
• Freeze shaped kebabs for up to 1 month.
• Reheat in an oven, air fryer, or pan until hot and crispy.

Nutritional Information (Per Serving)

Values are approximate.

Recipe Variations

• Add finely chopped spinach for extra nutrition.
• Stuff the kebabs with chopped nuts and raisins for a festive version.
• Mix in grated cheese for a richer filling.
• Add finely chopped mint leaves for a refreshing flavor.