Dahi Kebab recipe

Dahi Kebab is a very unusual Indian appetizer, starter or snack recipe. These kebabs are made using hung curd, which is basically the strained thick yogurt.


2 cups – Curd
1 1/2 cups – Paneer (crumbed)
1/4 – Onions (very finely chopped)
1 1/2 tsp – Ginger paste
2 – Green chilies (very finely chopped)
1 tsp – Garam masala
4 tbsp – Coriander leaves (finely chopped)
Salt (as needed)
1/2 cup – Bread crumbs
2 to 3 tbsp – Cornflour
Oil (as needed)


To make hung curd

*Pour the curd in a muslin cloth and gently bring together the edges of the cloth to filter the curd.

*Drain the excess whey from curd by wrinkling the cloth.

*Let the whey drip and get collected in a bowl. Refrigerating the curd for around 10-12 hours

*Put a heavy object on the curd.

To make Dahi ke Kebab

*Mix crumbled paneer and bread crumbs with hung curd.

*Add all the ingredients – ginger paste, chilly paste, garam masala, salt, garlic and coriander leaves to the mix.

*Mix them well and a non-sticky dough.

*Make small equal balls from the dough and flatten them.

*Roll these balls in cornflour, and shake them gently to get excess flour off. Leave them aside for 7-9 minutes.

*Heat up some oil to fry the kebabs.

*Fry all the kebabs until they turn golden and crisp.

*Serve them hot with green chutney or homemade imli chutney.

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