Dahi Ke Kabab-Recipe

Dahi Ke Kabab-Recipe


You will be at a loss of how to rate these creamy and soft Dahi ke Kebabs. Interestingly, hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. It’s perked up with herbs, masalas, cashew nuts and not to forget the innovative addition of deep-fried onions, which gives an irresistible crunch and intense flavour to the kebabs. This kebab is quite different from the lot, because it has a unique texture, which is not only crisp, but also soft and creamy with the mild crunch of onion in between.




1/2 cup Hung Curd

1 1/4 cups Grated Paneer

1/2 cup Fried Onions

3 tbsp Chopped Cashewnuts

2 tbsp finely Chopped Coriander

5 tbsp Bread Crumbs

1 tsp Chilli Powder

1 tsp Garam Masala

2 tsp finely Chopped Green Chillies

A pinch of sugar

Salt to taste

Bread Crumbs for rolling

Oil for deep-frying

For serving: Green Chutney

1)Combine all the ingredients in a deep bowl and mix well.

2)Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) diameter round kebab.

3) Roll each kebab in bread crumbs so that the kebabs are evenly coated from both the sides.

4) Heat the oil in a deep non-stick kadhai and deep-fry 2 kebabs at a time till they turn golden brown in colour from both the sides.

5) Drain on an absorbent paper. Serve immediately with green chutney.

Handy Tip:

At step 4, do not turn the kebab too frequently while deep-frying, else they will break.


*Image courtsey: Google



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