Dahi Ke Kebab

5/5 stars  100% LIKED IT    10 REVIEWS ALL GOOD

Added to 118 cookbooks   This recipe has been viewed 166936 times

Rich, richer, richest – you will be at a loss 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. This trio is perked up with herbs, masalas and cashewnuts, 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 crisp, but soft and creamy with the mild crunch of onion in between. Enjoy this unique starter immediately with green chutney.

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Preparation Time:    Cooking Time:     Makes 8 kebabs
Show me for kebabs


1/2 cup hung curds (chakka dahi)
1 1/4 cups grated paneer (cottage cheese)
1/2 cup fried onions
3 tbsp chopped cashewnuts (kaju)
2 tbsp finely chopped coriander (dhania)
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:

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

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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Dahi Ke Kebab
 on 06 Feb 16 04:10 PM

Sure shot winner. Simple and delicious
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Tarla Dalal    Thanks Namrata. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
08 Feb 16 10:47 AM
Dahi Ke Kebab
 on 27 Jan 16 01:02 PM

This is one of the best recipes. Very rich in taste. Can this be prepared and then heated in a microwave just before serving? Will the texture of the kebab be affected by doing this?
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Tarla Dalal    Hi Prerana, We are happy to know that you liked the taste. We would not suggest to microwave them before serving, keep it ready and deep-fry when guests come...
27 Jan 16 01:31 PM
Dahi Ke Kebab
 on 23 Jan 16 11:23 AM

Thanks for this simple yet tasty recipe . ..
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Tarla Dalal    Hi Anshul, Thank you for your review, we are very happy you enjoyed the recipe. Do try more and more recipes and let us know how they turned out.. Happy Cooking !!
23 Jan 16 11:24 AM
Dahi Ke Kebab
 on 01 Jan 16 07:01 PM

Yipeeeee.I tried this n it was very yummy
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Tarla Dalal    Thank you Neha for your review we are very happy you enjoyed the kebabs Do try more and more recipes and let us know how they turned out as well
02 Jan 16 12:33 PM
Dahi Ke Kebab
 on 31 Dec 15 02:06 PM

Can i use aloo instead of paneer
Dahi Ke Kebab
 on 31 Dec 15 12:28 PM

Can i use potato instead of paneer?
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Tarla Dalal    Yes you can use potato instead or you can take half potato and half paneer..
01 Jan 16 09:42 AM
Dahi Ke Kebab
 on 06 Dec 15 01:07 PM

I tried it. It is simple to make and tastes yummy.
Edited after original posting.
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Tarla Dalal    Thanks Alka, we are delighted you loved the recipe. Please keep posting your thoughts and feedback.
07 Dec 15 09:35 AM
Dahi Ke Kebab
 on 26 Sep 15 03:21 PM

Dahi Ke Kebab
 on 01 Jul 15 09:35 PM

This recipe is awesome.My daughter tried it at home and it proved out to be a blast in the mouth as you take bite....Good job!
Dahi Ke Kebab
 on 17 Jun 15 04:15 PM

I love these dahi kebabs as they are soo soft and they melt in the mouth...I serve this often with green chutney.