Dahi Ke Kabab are a popular North Indian snack made with thick curd (yogurt), subtle spices, and a crisp golden crust. These kababs are soft on the inside and lightly crispy outside, perfect as a vegetarian appetizer or tea-time treat. This recipe makes about 10–12 kababs and serves 4 people.
Ingredients
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1½ cups hung curd (thick yogurt, strained overnight)
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½ cup paneer, grated
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2 tablespoons roasted gram flour (or breadcrumbs)
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1 small onion, finely chopped
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1 green chili, finely chopped
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1 tablespoon fresh coriander, chopped
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1 tablespoon fresh mint, chopped
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½ teaspoon cumin powder
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Salt, to taste
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Oil or ghee, for shallow frying
Instructions
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Place the hung curd in a mixing bowl. Add paneer, chopped onion, green chili, herbs, cumin powder, and salt.
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Mix gently with a spoon or hands until combined. Add roasted gram flour or breadcrumbs to help bind the mixture.
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Chill the mixture in the fridge for 20–30 minutes to firm up.
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Shape into small flat patties using your palms.
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Heat oil or ghee in a non-stick pan over medium heat.
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Shallow-fry the kababs until golden on both sides, about 2–3 minutes per side. Handle gently, as they are soft.
Serving
Serve hot with mint chutney or tamarind sauce, and a sprinkle of chaat masala if you like.
Storing
The kabab mixture can be made ahead and stored in the fridge for a day. Fry just before serving for best texture.
Dahi Ke Kabab are creamy, subtle, and delicately spiced — a vegetarian favorite that’s elegant and satisfying.
