Dahi ke kebabs Image

Dahi ke kebabs

Soft melt in your mouth yoghurt kebabs

Another popular restaurant starter that is a favorite with vegetarians! Dahi kebabs are made of hung curd and are very soft, melt in your mouth kebabs. These pair best with a mint coriander chutney.


  • 250g hung curd
  • 75g paneer
  • 4tsp roasted chana powder
  • 1tsp red chili powder
  • ¼ tsp cinnamon powder
  • ¼ tsp clove powder
  • 1tsp cinnamon powder
  • 3tsp chopped nuts
  • 1tsp chopped coriander
  • 1tsp chopped ginger
  • 1tsp chopped green chilies
  • Flour to dust
  • 1tbsp oil
  • Mint chutney to serve


  1. Hang 500g yoghurt in a muslin cloth for over 5-6 hours in the refrigerator. The yoghurt should be thick like cheese.
  2. Mash the paneer till soft like dough.
  3. Mix together the paneer, hung curd, salt to taste, red chili powder, cinnamon powder, clove powder, cardamom powder, and the roasted chana powder.
  4. You may add 1-2tsp of roasted gram flour more if the mixture is too gooey.
  5. Take around 1 tbsp of this mixture and mix in the chopped nuts and chopped green chilies, coriander and chopped ginger.
  6. Divide the yoghurt mixture into 6 equal parts. Divide the nut mixture into 8 equal parts.
  7. Grease a clean plastic sheet and keep one part yoghurt mixture.
  8. Make a dent in the center and stuff one part nut mixture.
  9. Cover with the yoghurt mixture and shape into a patty with greased hands.
  10. Dust the patty in flour from all sides and shape into a round patty. Make all 8 patties.
  11. Heat oil on a pan and add the patties to medium hot oil.
  12. Cook till light golden in colour. Carefully flip over and cook on the other side.
  13. Serve hot with mint chutney.
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