Dahi ke Kebab

dahi kabab
Rich, creamy, crisp on outside and soft inside. Dahi ke kebab is really interesting and contradicting snack I would say. A hot snack made from cold thick curd.

Dahi ke Kebab 1

Hung curd tastes just like cheese and it is hard to tell that these kebabs are made from curd one of the healthiest ingredients.
dahi ke kebab 4
Dahi ke kebabs are a very light and healthy snack/appetizer especially in winters when we can not eat much curd. So that you can get all the benefits of curd. These can be cooked in about 1 tbsp of oil.

These are perfect to serve in parties as you can do everything beforehand. Just cook before serving. These take very little time to cook.

dahi ke kebab 6

How to make Dahi ke Kebab

Preparation time: 5 minutes
cooking time : 5-10 minutes
makes around 10 (depends on size you make)


1 cup hung curd( see notes to make hung curd)
2 tbsp roasted besan/gram flour
1 small onion finely chopped
1 tbsp chopped green chilly
1 tsp finely grated ginger
1 tbsp finely chopped coriander leaves
¼ tsp red chilli powder
salt to taste

1-2 tbsp oil to shallow fry

2 tbsp plain flour/maida

Note: to make hung curd hang 2 cups of regular curd in a muslin/cotton cloth in a strainer. Keep a bowl under strainer to collect the liquid. Keep this curd with strainer in the fridge for 3-4 hour. So that all liquid separates from the curd and you get a thick cheese like curd called hung curd. Keeping it in fridge ensures that the curd does not get sour.

 hung curd

To make Dahi ke Kebab

Mix all the ingredients except maida and oil.

shape kebab

Give round or oval shape as per your choice. Hung curd should be cold while making kebabs otherwise it will be hard to give shape.

Take maida/plain flour in a plate coat kebabs on both sides in maida. If you are not going to cook these right away keep them in fridge and take out just before cooking.
shallow fry kebabs
Heat about 1tbsp of oil in a non stick pan. You can add more if required. Cook the kebabs on both sides till they are light brown. It does not take much time.

Serve hot with coriander chutney. Tastes YUM!!!
Dahi kababs

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9 Responses to Dahi ke Kebab

  1. Ritu says:

    Can one make the raw tikkis and freeze it? And when we want to use it, just defrost and fry?

    • Nidhi says:

      I don’t think there should be any problem. It can become too soft after defrosting and you will have to coat more maida. If you try it let me know how it turned out.

  2. Surbhit Saxena says:

    I did try it, however my kebab was a bit sour. Do you advise using home made fresh curd? I bought the one from market (Nestle) It wasn’t sour before I started the prep. I hung the curd in the fridge.

    Any tips to neutralize the sourness?

    • Nidhi says:

      Hello Surbhit.
      Dahi Kebabs are a little sour but just a hint.
      It shouldn’t turn sour if it was kept in fridge. you can wash the curd before hanging that removes some of the sourness. you can add 1 tbsp crumbled paneer/ cottage cheese also to it. Hope that helps.

  3. Pingback: hung curd sandwich | whatscookingmom.inwhatscookingmom.in

  4. Dahi Kabab looks awesome, so tried it, just made some minor adjustments, if you can watch and check mine and comment on your epert opinion 🙂
    If you like please do give a thumbs UP and stay subscribed to my channel.

  5. I am very happy to know this Dahi Cabab preparation….now I will try it…thank you.

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