Dahi Kabab Tasty Dahi Ke Kabab Yogurt Kebab

What is Dahi ke Kabab

‘Dahi’ is the Hindi word for curd or yogurt. And in reference to this recipe, kabab or kebab are patties that are pan fried or shallow fried. So essentially these are spiced and savory patties made with yogurt. Dahi kabab is a restaurant favorite that can be made in different ways. I received so many requests to make it so here is my fail-proof traditional dahi kabab recipe and it’s probably a lot easier to make than you think. The only tricky part is shaping the kababs but, with a bit of practice, you’ll be making these tasty snacks in no time! For this recipe, I use besan a.k.a gram flour as the binding agent rather than paneer or breadcrumbs as they are not used to make traditional dahi ke kebab. It is also important to get the amount of gram flour just right in this recipe as it will affect the taste of the kababs. Adding a small amount of gram flour will result in soft kababs that are difficult to shape. While adding too much gram flour will make the kababs tougher. These kababs are shallow fried or pan-fried like most kababs to get a crispy texture on the outside however, you can also deep fry them if you want. Bear in mind that deep-frying kababs is not as healthy as pan-frying as the kababs will absorb more oil. Serve dahi ke kabab with freshly sliced onions and do not forget to sprinkle chaat masala on top of them for more delicious flavor! You can also serve these kababs with mint chutney, coriander chutney or tomato ketchup.

How to Make Dahi Kabab

Make Hung Curd

1. We first make hung curd which is basically curd or yogurt drained of all its whey. This results in a thicker yogurt. You can use Greek Yogurt which also works well in this recipe. If using Greek Yogurt, read on from step 5 onwards. To make the hung curd, first place a strainer on top of a deep bowl.
2. Then line a muslin or thin cotton napkin on the strainer. Add 1.5 cups of fresh chilled curd. TIP: The curd must be thick, creamy and not too watery or thin. Do not use sour curd or khatta dahi as this will affect the taste.
3. Bring the edges of the muslin together and tie one edge tightly around the rest. Place a heavyweight, bowl or lid on the tied muslin. Then refrigerate the whole thing in the fridge overnight or for 10 to 12 hours. If you have a hook in your fridge, you can also hang the muslin in your refrigerator. Use a deep bowl below to collect the excess whey from the curd and be careful not to let the curd touch the whey.
4. The next day, the curd should be thick and creamy with a similar consistency to cream cheese. Feel free to add the nutrient-rich whey to chapati dough, pulao or curries. I like to use it to make Veg Pulao.
5. Now add the hung curd to a mixing bowl and use a silicone spatula to scrape the curd from the sides. Set aside or keep the curd covered in the fridge for mixing later.

Make Yogurt Mixture

6. Heat a heavy pan or kadai and add 5 tablespoons of besan to it. You can also add 6 tablespoons of besan if you are making these kababs for the first time for easier shaping.
7. Stir and roast the besan on a low heat until it becomes aromatic and changes color. TIP: It’s important to roast the besan properly as you do not want the raw taste of besan in the kababs. However, be careful not to burn the besan.
8. Roast the besan for 4 to 5 minutes on a low heat and stir continuously until the besan becomes aromatic and turns golden. Set aside for later.
9. Grab the hung curd. Then add 2 tablespoons of finely chopped onions, ½ a teaspoon of finely chopped ginger, ½ a teaspoon of finely chopped green chilies and 1 tablespoon of finely chopped coriander leaves to the bowl.
10. Add ½ a teaspoon of cumin powder and ½ a teaspoon of garam masala powder. Feel free to use roasted cumin powder instead.
11. Add the roasted besan.
12. Then add ¼ a teaspoon of black pepper powder or white pepper powder and ½ a teaspoon of salt to taste or as required. TIP: To heat things up add ¼ teaspoon of red chili powder or cayenne pepper.
13. Use a small wired whisk to stir and mix the ingredients together. Mix it very well so that there are no tiny lumps of the besan. Using a wire whisk will help the lumps to break easily. If you are using a spoon or spatula, it may take more time to break the lumps. Alternatively, you can pass a mixture of hung curd and besan through a sieve which can get quite messy so I avoid this method.
14. Use a silicone spatula to scrape the sides of the bowl and bring the entire kabab mixture to the center. Cover the bowl and refrigerate the mixture for another 1 to 2 hours. Refrigerating the kabab mixture will make it firm and easy to shape.

Fry Dahi Kabab

15. Heat 2 tablespoons of oil in a tawa or skillet or frying pan on a low to medium-low heat. Rub a bit of water on both of your palms, take a portion of the dahi kabab mixture and create a round shape. Make sure you handle them gently because these kababs have a light and soft consistency.
16. Next flatten the kababs and make sure they are not very thick. If the kabas do not hold their shape refrigerate them in the fridge for some more time. Alternatively, you can add 1 to 2 tablespoons of besan to make them more firm. Do not add too much as this will make the kababs too firm.
17. Add the dahi ke kabab to the hot oil and cook on a low or medium-low heat. Shape the rest of the kabab mixture equally and place them gently in the hot oil. TIP: Keep a little bit of water in a small plate or bowl to help you shape the kababs.
18. Fry the dahi kabab until golden from the base. Then only gently turn over each kabab with a spatula. Fry the second side until golden and crisp. These kababs fry quite quickly so keep an eye on them.
19. Turn the kababs over a couple of times until you get a nice golden even crust on both sides.
20. Once they are done remove them from the pan and place them on kitchen paper towels to soak up excess oil.
21. Serve dahi kabab hot and sprinkle chaat masala on top. You can also serve dahi kabab with onion slices, pudina chutney, mint coriander chutney or raita.

Expert Tips

Curd: Use fresh chilled curd for this recipe and make sure the curd is not sour as this will affect the flavor of the dahi ke kabab. I prefer to use homemade curd as I always get the best results when I do. If you are making the curd at home then it is important to leave the curd to set the night before. It should have a thick and creamy texture.Gram flour or besan: It is important to cook the gram flour in a pan before seasoning to prevent the kababs from tasting like raw flour so don’t skip this step! Stir the gram flour continuously to avoid burning.Party size: The great thing about these kababs is that they can be made ahead of time for parties or large gatherings. Follow the recipe, make the kabab mixture and refrigerate them until you are ready to fry them. The kababs will taste just as fresh as delicious using this method. This recipe makes 6 medium-sized kababs so double or triple the recipe to serve more people. Spices and seasonings: There are so many different ways to make kababs so feel free to alter the seasonings and spices to suit your taste. For example, add more chilies for a spicy version or add less if you want a milder kabab.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paneer Tikka Recipe (Restaurant Style) Paneer 65 Recipe Easy Hara Bhara Kabab Recipe (Pan-fried & Baked Kabab) Aloo Tikki Recipe (Indian Potato Patties) This Dahi Kabab post from the archives first published on October 2017 has been republished and updated on 20 May 2022.

title: “Dahi Kabab Tasty Dahi Ke Kabab Yogurt Kebab " ShowToc: true date: “2024-10-11” author: “Steven Orzechowski”

What is Dahi ke Kabab

‘Dahi’ is the Hindi word for curd or yogurt. And in reference to this recipe, kabab or kebab are patties that are pan fried or shallow fried. So essentially these are spiced and savory patties made with yogurt. Dahi kabab is a restaurant favorite that can be made in different ways. I received so many requests to make it so here is my fail-proof traditional dahi kabab recipe and it’s probably a lot easier to make than you think. The only tricky part is shaping the kababs but, with a bit of practice, you’ll be making these tasty snacks in no time! For this recipe, I use besan a.k.a gram flour as the binding agent rather than paneer or breadcrumbs as they are not used to make traditional dahi ke kebab. It is also important to get the amount of gram flour just right in this recipe as it will affect the taste of the kababs. Adding a small amount of gram flour will result in soft kababs that are difficult to shape. While adding too much gram flour will make the kababs tougher. These kababs are shallow fried or pan-fried like most kababs to get a crispy texture on the outside however, you can also deep fry them if you want. Bear in mind that deep-frying kababs is not as healthy as pan-frying as the kababs will absorb more oil. Serve dahi ke kabab with freshly sliced onions and do not forget to sprinkle chaat masala on top of them for more delicious flavor! You can also serve these kababs with mint chutney, coriander chutney or tomato ketchup.

How to Make Dahi Kabab

Make Hung Curd

1. We first make hung curd which is basically curd or yogurt drained of all its whey. This results in a thicker yogurt. You can use Greek Yogurt which also works well in this recipe. If using Greek Yogurt, read on from step 5 onwards. To make the hung curd, first place a strainer on top of a deep bowl.
2. Then line a muslin or thin cotton napkin on the strainer. Add 1.5 cups of fresh chilled curd. TIP: The curd must be thick, creamy and not too watery or thin. Do not use sour curd or khatta dahi as this will affect the taste.
3. Bring the edges of the muslin together and tie one edge tightly around the rest. Place a heavyweight, bowl or lid on the tied muslin. Then refrigerate the whole thing in the fridge overnight or for 10 to 12 hours. If you have a hook in your fridge, you can also hang the muslin in your refrigerator. Use a deep bowl below to collect the excess whey from the curd and be careful not to let the curd touch the whey.
4. The next day, the curd should be thick and creamy with a similar consistency to cream cheese. Feel free to add the nutrient-rich whey to chapati dough, pulao or curries. I like to use it to make Veg Pulao.
5. Now add the hung curd to a mixing bowl and use a silicone spatula to scrape the curd from the sides. Set aside or keep the curd covered in the fridge for mixing later.

Make Yogurt Mixture

6. Heat a heavy pan or kadai and add 5 tablespoons of besan to it. You can also add 6 tablespoons of besan if you are making these kababs for the first time for easier shaping.
7. Stir and roast the besan on a low heat until it becomes aromatic and changes color. TIP: It’s important to roast the besan properly as you do not want the raw taste of besan in the kababs. However, be careful not to burn the besan.
8. Roast the besan for 4 to 5 minutes on a low heat and stir continuously until the besan becomes aromatic and turns golden. Set aside for later.
9. Grab the hung curd. Then add 2 tablespoons of finely chopped onions, ½ a teaspoon of finely chopped ginger, ½ a teaspoon of finely chopped green chilies and 1 tablespoon of finely chopped coriander leaves to the bowl.
10. Add ½ a teaspoon of cumin powder and ½ a teaspoon of garam masala powder. Feel free to use roasted cumin powder instead.
11. Add the roasted besan.
12. Then add ¼ a teaspoon of black pepper powder or white pepper powder and ½ a teaspoon of salt to taste or as required. TIP: To heat things up add ¼ teaspoon of red chili powder or cayenne pepper.
13. Use a small wired whisk to stir and mix the ingredients together. Mix it very well so that there are no tiny lumps of the besan. Using a wire whisk will help the lumps to break easily. If you are using a spoon or spatula, it may take more time to break the lumps. Alternatively, you can pass a mixture of hung curd and besan through a sieve which can get quite messy so I avoid this method.
14. Use a silicone spatula to scrape the sides of the bowl and bring the entire kabab mixture to the center. Cover the bowl and refrigerate the mixture for another 1 to 2 hours. Refrigerating the kabab mixture will make it firm and easy to shape.

Fry Dahi Kabab

15. Heat 2 tablespoons of oil in a tawa or skillet or frying pan on a low to medium-low heat. Rub a bit of water on both of your palms, take a portion of the dahi kabab mixture and create a round shape. Make sure you handle them gently because these kababs have a light and soft consistency.
16. Next flatten the kababs and make sure they are not very thick. If the kabas do not hold their shape refrigerate them in the fridge for some more time. Alternatively, you can add 1 to 2 tablespoons of besan to make them more firm. Do not add too much as this will make the kababs too firm.
17. Add the dahi ke kabab to the hot oil and cook on a low or medium-low heat. Shape the rest of the kabab mixture equally and place them gently in the hot oil. TIP: Keep a little bit of water in a small plate or bowl to help you shape the kababs.
18. Fry the dahi kabab until golden from the base. Then only gently turn over each kabab with a spatula. Fry the second side until golden and crisp. These kababs fry quite quickly so keep an eye on them.
19. Turn the kababs over a couple of times until you get a nice golden even crust on both sides.
20. Once they are done remove them from the pan and place them on kitchen paper towels to soak up excess oil.
21. Serve dahi kabab hot and sprinkle chaat masala on top. You can also serve dahi kabab with onion slices, pudina chutney, mint coriander chutney or raita.

Expert Tips

Curd: Use fresh chilled curd for this recipe and make sure the curd is not sour as this will affect the flavor of the dahi ke kabab. I prefer to use homemade curd as I always get the best results when I do. If you are making the curd at home then it is important to leave the curd to set the night before. It should have a thick and creamy texture.Gram flour or besan: It is important to cook the gram flour in a pan before seasoning to prevent the kababs from tasting like raw flour so don’t skip this step! Stir the gram flour continuously to avoid burning.Party size: The great thing about these kababs is that they can be made ahead of time for parties or large gatherings. Follow the recipe, make the kabab mixture and refrigerate them until you are ready to fry them. The kababs will taste just as fresh as delicious using this method. This recipe makes 6 medium-sized kababs so double or triple the recipe to serve more people. Spices and seasonings: There are so many different ways to make kababs so feel free to alter the seasonings and spices to suit your taste. For example, add more chilies for a spicy version or add less if you want a milder kabab.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paneer Tikka Recipe (Restaurant Style) Paneer 65 Recipe Easy Hara Bhara Kabab Recipe (Pan-fried & Baked Kabab) Aloo Tikki Recipe (Indian Potato Patties) This Dahi Kabab post from the archives first published on October 2017 has been republished and updated on 20 May 2022.