Dahi ke Kebab

Name: Dahi ke Kebab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 300 g hung curd (thick and well-drained); 100 g paneer (crumbled); 0.75 cup bread crumbs (divided); 2 tbsp corn flour; 1 pcs onion (small, very finely chopped); 1 tsp ginger (grated); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 pinch cumin powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 2 tbsp oil (for shallow frying)

RATING

4.4/5(63)

TASTE SCORE

8/10

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.

PREP

25m

COOK

20m

SERVES

1 PIECE

170 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the hung curd until very thick; even a little extra moisture can make these kebabs spread or crack in the pan.
2
Finely chop the onion and squeeze out excess juice before mixing so the patties stay firm.
3
Chill the shaped patties for 10 to 15 minutes if your kitchen is warm; they will hold their shape much better while frying.
4
Use a flat spatula and flip only after the first side is fully golden, or the soft center may break.
5
Keep the flame medium-low so the breadcrumb crust sets slowly and turns crisp without burning.
6
For make-ahead prep, shape and crumb-coat the kebabs, then refrigerate on a tray for a few hours before shallow-frying.
7
Serve immediately after frying; Dahi ke Kebab lose their signature contrast once the crust sits too long.