Dahi ke Kebab
These creamy yogurt kebabs have a delicate, melt-in-the-mouth center with a lightly crisp crust. Hung curd, paneer, herbs, and gentle spices come together in a popular North Indian starter that feels rich without being too heavy.
For 8 servings
- prep
Drain the yogurt well.
Make sure the hung curd is thick and has very little moisture before you start. If needed, keep it in a muslin cloth over a bowl for a little longer so the kebab mixture stays firm.
- mix · ~4 min
Make the kebab mixture.
1.Add hung curd, crumbled paneer, 0.5 cup bread crumbs, and corn flour to a bowl.2.Add onion, ginger, green chili, coriander leaves, cumin powder, garam masala, black pepper, and salt.3.Mix gently until the mixture comes together into a soft but shapeable mass.TIPIf the mixture feels loose, add a little more bread crumbs and chill it for 10 minutes before shaping. - rest · ~10 min
Chill the mixture briefly.
Cover and refrigerate the mixture for 10 minutes so it firms up and becomes easier to shape.
- assemble · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a small round patty.3.Spread the remaining bread crumbs on a plate and coat each patty lightly on both sides. - fry · ~8 min
Shallow-fry the kebabs.
1.Heat oil in a heavy pan over medium-low heat.2.Place the kebabs gently in the pan without crowding.3.Cook until the bottom turns light golden and crisp, about 3 to 4 minutes.4.Flip carefully and cook the other side until golden.TIPKeep the heat medium-low so the crust sets slowly and the kebabs do not break. - serve
Serve hot.
Take the kebabs out of the pan and serve them hot while the outside is crisp and the center is still soft.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the hung curd until very thick; even a little extra moisture can make these kebabs spread or crack in the pan.
- 2Finely chop the onion and squeeze out excess juice before mixing so the patties stay firm.
- 3Chill the shaped patties for 10 to 15 minutes if your kitchen is warm; they will hold their shape much better while frying.
- 4Use a flat spatula and flip only after the first side is fully golden, or the soft center may break.
- 5Keep the flame medium-low so the breadcrumb crust sets slowly and turns crisp without burning.
- 6For make-ahead prep, shape and crumb-coat the kebabs, then refrigerate on a tray for a few hours before shallow-frying.
- 7Serve immediately after frying; Dahi ke Kebab lose their signature contrast once the crust sits too long.
Adapt it for your goals.
Stuffed
Fill each patty with a small spoon of chopped nuts or raisins for a richer, restaurant-style starter with contrast in texture.
low oilLow-oil
Cook the crumb-coated patties on a lightly greased tawa or in an air fryer for a lighter version with less shallow-frying.
no onionNo-onion
Skip onion and increase coriander and ginger slightly for a smoother mixture and a cleaner dairy-forward flavor.
spicierSpicier
Add extra green chili and a little more black pepper for a sharper heat that balances the mild yogurt and paneer.
Why this is on our healthy list.
Protein-Rich Dairy Base
Hung curd and paneer add satisfying protein, making these kebabs more filling than many flour-heavy fried snacks.
Calcium From Yogurt and Paneer
The dairy ingredients contribute calcium and make this starter a nourishing option alongside its rich texture.
Moderate Spice, Fresh Herbs
Coriander, ginger, and green chili add freshness and aroma without relying on heavy masalas or deep frying.
Frequently asked questions
The mixture is usually too moist. Drain the curd well, keep onion very fine and not watery, add a little more breadcrumbs, and chill before frying.
