Dahi Ke Kebab

Ever thought of making kebab using  Yoghurt??? This was a strange concept for me until I tested them!! The Dahi Ke Kebab is a Mughlai specialty. It Tastes as unusual as they sound. The Dahi Ke Kebab is a classic Indian appetizer that can make you a star in the party.

Dahi Ke Kebab is tangy in taste. I Used paneer to balance the tanginess of the curd. Some people use a roasted chickpea flour, some use bread crumbs, but in this recipe, I used Quick Oats Powder to help bind the curd to make it more healthy.

Traditionally this kebab is deep-fried in Ghee or oil. Instead of deep-frying, I pan-fried them.

How to make Dahi Ke Kebab?

For outer coating

1. Take all the ingredient in a big mixing bowl. Mix them. Keep it aside for 5 minutes.

For Stuffing

1. Take all the ingredients of the stuffing in another big bowl and mix them very well. Divide them into 6 equal portions (If you want to make small tikkis, divide it accordingly). Keep it aside.

2. Dust your hand with Maida. Take one portion of curd mixture. Stuff it with paneer mixture. Seal it properly with the help of maida. Shape it like tikkies.

3. On a hot non stick tava / griddle, place this Dahi Ke Kebab and pan-fry them using oil or ghee until they turn golden brown in color from both the side over a medium to low heat. You can also deep fry them.

4. Kebabs are ready. Serve them hot with tomato ketchup or Garlic chutney.

Dahi Ke Kebab

Author: Dhwani

No ratings yet

Pinterest Facebook Share on X Email

Share Print

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Ever thought of making kebab using  Yoghurt??? This was a strange concept for me until I tested them!! The Dahi Ke Kebab is a Mughlai specialty. It Tastes as unusual as they sound. The Dahi Ke Kebab is a classic Indian appetizer that can make you a star in the party.

Course Appetizer

Cuisine Indian

Ingredients

For outer coating

• ▢ Hung Curd* - 1 cup
• ▢ Oats Powder - ¾ cup
• ▢ Chat masala - ¼ tsp
• ▢ Chopped green chilies - 2 tsp
• ▢ Garama masala - 1 tsp
• ▢ Salt to taste
• ▢ Chopped cilantro - 2 tbsp

For stuffing

• ▢ Grated Paneer - 1 cup
• ▢ Mint and coriander chutney - 2 tbsp
• ▢ Chat masala - 1 tsp
• ▢ salt to taste
• ▢ raisin - 2 tbsp
• ▢ Pinch of sugar
• ▢ Garam Masala - 1 tsp

Other ingredients

• ▢ Oil or ghee
• ▢ Maida

Get Recipe Ingredients

Method

Prevent Sleep ModePrevent Sleep Mode

For outer coating

1. Take all the ingredient in a big mixing bowl. Mix them. Keep it aside for 5 minutes.

For Stuffing

1. Take all the Ingredients of the stuffing in another big bowl and mix them very well. Divide them into 6 equal portion(If you want to make small tikkis, divide it accordingly). Keep it aside.
2. Dust your hand with Maida. Take one portion of curd mixture. Stuff it with paneer mixture. Seal it properly with the help of maida. Shape it like tikkies.
3. On a hot non stick tava / griddle, place this Dahi Ke Kebab and pan fry them using oil or ghee until they turn golden brown in color from both the side over a medium to low heat. You can also deep fry them.
4. Your Dahi ke Kebab is ready. Serve them hot with tomato ketchup or Garlic chutney.

Notes

Hanging curd" is a process by which whey gets drained from the curd. When it is completely drained, you will have chakka or hung curd. Simply put Curd in a muslin cloth and let the whey or liquid drain completely (It will take about 4 to 5 hours). Your Hung Curd is ready. I got 1 cup hung curd from 700 gms of full-fat curd.
The other of making Dahi Ke Kebab is, Mix all the ingredients (Outer coating Ingredients and inner stuffing ingredients), shape them like tikkies and deep fry them or pan fry them.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!