There’s something magical about dahi ke kebab. These soft, delicate patties are rich, mildly spiced, and have an irresistible melt-in-the-mouth texture that sets them apart from other kebabs. Traditionally from North India, they are made using hung curd, which forms the creamy base, mixed with grated paneer, breadcrumbs, and a few flavourful additions like ginger, chillies, and coriander.
Dahi ke kebab are a popular starter in Indian restaurants and are often served with green chutney or pickled onions. What makes them truly stand out is the contrast between the crisp outer layer and the tender, luscious interior. The hung curd gives them a slightly tangy taste and a smooth texture, while the paneer adds body. They’re shallow-fried until golden and can be easily shaped into tikkis, logs, or even balls depending on how you want to serve them.
Whether you’re planning a dinner party or just want a comforting teatime snack, these kebabs come together beautifully with simple ingredients. Here’s how you can prepare dahi ke kebab at home in just five steps.
Step 1: Hang the curd to remove all moisture
Begin with two cups of thick fresh curd. Place it in a clean muslin cloth or fine strainer, tie it up, and hang it over a bowl or sink for at least 4 to 5 hours. You can also place it in the refrigerator while it drains to avoid sourness. Once the water is fully removed, you’ll be left with a thick, creamy lump of hung curd that should be firm and not watery. This is the base of your kebab, and it needs to be dry enough to hold shape.
Step 2: Prepare the kebab mixture
In a large mixing bowl, combine one cup of grated paneer with the hung curd. Add one tablespoon of roasted gram flour or breadcrumbs, half a teaspoon of finely grated ginger, one chopped green chilli, some freshly chopped coriander leaves, and salt to taste. Mix everything gently without mashing. The mixture should come together like a soft dough. If it feels too sticky, add more breadcrumbs in small amounts until it’s just firm enough to shape.
Step 3: Shape the kebabs gently
Divide the mixture into equal parts and gently shape them into flat patties or tikkis. You can lightly grease your hands or chill the mixture for 15 minutes to make shaping easier. Avoid pressing too hard the kebabs should be soft and slightly delicate. Place them on a plate lined with parchment paper or dusted with dry breadcrumbs to prevent sticking.
Step 4: Coat and cook until golden
Heat a pan or tawa with a little oil for shallow frying. You can coat the kebabs lightly with breadcrumbs for extra crispiness, though this is optional. Place the kebabs on the hot pan and cook them on medium flame for 2–3 minutes per side, or until golden brown and crisp on the outside. Flip gently using a flat spatula so they don’t break. Once both sides are golden, remove and drain on kitchen paper.
Step 5: Serve hot with chutneys or dips
Dahi ke kebab are best served hot and fresh. Pair them with classic mint-coriander chutney or sweet tamarind chutney for a flavourful contrast. You can also add a side of pickled onions or serve them on a platter with microgreens or lemon wedges for presentation. These kebabs make a great appetiser, evening snack, or even a starter at festive dinners.
Dahi ke kebab prove that you don’t need complicated ingredients or heavy spices to create something luxurious and satisfying. Their subtle taste, creamy texture, and beautiful presentation make them a winner at any gathering. Once you master the moisture balance of the curd, the rest is simple. These kebabs are not just tasty, they’re elegant and sure to impress.
