Dahi ke Kebab

Dahi ke Kebab is a vegetarian Indian starter. These are creamy, soft and a bit crispy kebabs. The star ingredient of this recipe is hung curd, which is a yogurt with all its water drained out through a muslin cloth. You’ll need roasted gram flour, chopped onions, green chillies and coriander leaves to mix with the hung curd and prepare this smooth creamy mixture for the kebabs.

Also try: Hara Bhara Kebab, Achaari Paneer Tikka, Semolina Cutlets or Cajun Potatoes.

Course: Starters

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 15 mins, Total – 25 mins.

Servings: makes 7-8 kebabs.


  1. Hung Curd – 1 Cup
  2. Roasted Gram Flour – 5-6 tbsp
  3. Onion – 3 tbsp (finely chopped)
  4. Ginger – 1 tsp (finely chopped)
  5. Green Chilli – 1 (finely chopped)
  6. Coriander Leaves – 2 tbsp (finely chopped)
  7. Cumin Powder – 1/2 tsp 
  8. Ground Black Pepper – 1/2 tsp
  9. Garam Masala Powder – 1/2 tsp
  10. Oil – to pan fry the kebabs
  11. Salt to taste.

PS: 1 Cup = 250ML.

How to make Dahi ke Kebab:

  1. Take a mixing bowl. Add hung curd, roasted gram flour, onions, green chillies, ginger, coriander leaves, cumin powder, ground black pepper, garam masala powder and salt. Mix well and keep aside
  2. Heat a non-stick pan or a tawa. Pour a few drops of oil. Now take a portion from the mix, roughly give it a round shape and place on the tawa. It will be tricky as the mix is soft so don’t bother on getting the perfect shape, simply take a portion and place it on the pan
  3. Fry until golden brown then flip and cook in the similar way. Your Dahi ke Kebab is ready
  4. Serve hot with chutney. Tastes best when fresh and hot.


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