Dahi Ke Kabab

This is an excellent option for all vegetarians. One can have it as starters or as part of the main-course. I first had the Dahi Kebab in a restaurant in Gurgaon. What struck me as intriguing was the concept of a Kebab made of Dahi. I decided to check it out and try it at home. It took some time to replicate the taste and appearance of the kebab that I had the restaurant, but I finally got there and wanted to share the recipe with my friends. One tip which I found useful in the preparation of the kebab is to use roasted and freshly grounded chana dal. This helps in absorbing the residual moisture from the hung curd. The other advice is to experiment with the filling and not necessary stick to the one I have in the recipe. One option is to do away with filling and preserve the virgin taste of the Dahi itself. There is a lot you can do with Dahi ke Kabab, so happy fooding around!


Dahi Ke Kabab

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 8 1x


Yoghurt on a platter.



  • 300 gms hung Curd
  • 2 tbsp Roasted Chana powder
  • 1/4 tsp Cardamom powder
  • 1/4 tsp Clove powder
  • 1/4 tsp Cinnamon powder
  • 1 Onion, finely chopped
  • 1 tsp finely grated ginger
  • 1 tsp finely chopped green chillies
  • A handful of finely chopped Coriander Leaves
  • Some Pomegranate for stuffing the Kababs
  • A few Pistachios finely chopped for stuffing the Kababs
  • 1/3 cup All purpose flour (Maida) for coating
  • 34 tbsp Oil for shallow frying
  • Salt to taste


  1. To a bowl add the hung curd along with the roasted chana powder, cardamom powder, clove powder, onion, ginger, green chillies, salt and coriander leaves. Mix well. The roasted chana powder helps in absorbing any extra bit of moisture that has possibly remained in the hung curd. If required you can use more of this powder.
  2. Keep ready the pomegranate and the chopped pistachio for the filling .
  3. To make the Kababs wear gloves or smear the palms of your hands with oil as hung curd mixture can get very sticky and messy. Take some of the dahi mix into your palms, shape it into a round. Insert the filling and gently re – shape it to a flat round shape of a Tikka Kabab.
  4. Once all the hung curd has been shaped into flat round kababs, dip them one by one in the flour and coat on all sides.
  5. In a skillet heat oil over medium flame. Shallow fry the Kababs turning them on both sides, till they are golden brown in colour.
  6. Take off and serve hot accompanied by green or tamarind chutney of your choice.


Note : Remember to add freshly roasted and grounded chana dal as it helps in absorbing the remaining  moisture from the hung curd. Be gentle while shallow frying. The soft kababs hardens up once they cool down.

Resting Time : 2 Hrs


  • Serving Size: 4

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