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Dahi ke kabab, also known as yogurt kabab, is a popular vegetarian appetizer or snack in Indian cuisine.

Dahi ke kababs are not only visually appealing but also offer a burst of flavors with each bite. The hung curd lends a creamy and slightly tangy taste, complemented by the subtle sweetness of grated paneer. The combination of spices and herbs adds depth and aromatic notes to the kababs, making them truly delectable.

Dahi ke kababs are often served as an appetizer or snack at gatherings, parties, or as a special treat during festivals. They are commonly accompanied by mint chutney, tamarind chutney, or tomato ketchup, which enhance their flavors further. The contrast of the cool, tangy kababs with the flavorful chutneys creates a delightful balance that tantalizes the taste buds.

Whether enjoyed as a starter or as part of a main course, dahi ke kababs are a popular choice among vegetarians and non-vegetarians alike. Their unique combination of ingredients and flavors makes them a delicious and satisfying addition to any meal.


6 Servings
  • 1 1/2cup
    Hung Curd
  • 200g
  • 2
    Green Chillies (chopped)
  • 1tbsp
    Chopped Ginger
  • 1tsp
    Coriander Powder
  • 1tsp
    Chilli Powder
  • Salt to taste
  • 3tbsp
    -4 tbsp Roasted Besan
  • Coriander Leaves
  • Oil
  • Bread Crumbs


  1. Take a bowl add hung curd, paneer and all the spices. Mix it all together.

  2. Make small flattened balls from this dahi batter.

  3. Roll these flattened pieces in bread crumbs.

  4. Keep these in fridge for 1hour before frying.

  5. Gently place these flattened round pieces in the pan and shallow fry them. Make sure you Fry them from both the sides till they change the colour to golden brown.

  6. Serve these Dahi ke Kabab with chutney n enjoy šŸ˜‰

Tips & Tricks

  1. If the batter is still sticky you can add more roasted besan to it.

  2. Take curd or yogurt in any muslin cloth. Keep a heavy object over it. The curd will drain out all the water from it. This process takes about 4-5 hours. When all the water is drained out your hung curd is ready.

Avneet Anand
Recipe by

Avneet Anand


Hi all, Iā€™m Avneet Anand! My unending love for all things edible has taken me on a beautiful culinary journey. Exploring, experimenting and creating ... Read More