Dahi ke Kebab (Yogurt Cutlets)

by Leena Kohli (@leenakohli)
From 1 rating
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Dahi ke Kebab known as Yogurt Cutlets, is a delicious Indian appetizer, perfect for parties and gatherings. These kebabs are made with hung curd or thick yogurt, mixed with spices and then shaped into small patties or cutlets. They are then coated with breadcrumbs and either deep-fried or shallow-fried till golden brown.

These kebabs have a creamy and tangy flavour and can be served with a variety of chutneys and sauces, or even as a filling for sandwiches and wraps.

Dahi ke Kebab is a must-try dish for anyone who is looking for a unique and flavorful appetizer to serve at their next party. Enjoy!

If you want to make Hung Curd at home, you can follow my: Hung Curd recipe.


12 Servings

For Kebab Mixture

  • 1 1/2cup
    Hung Curd (thick)
  • 1/4cup
    Onion (finely chopped)
  • 2
    Green Chillies (finely chopped)
  • 2tsp
    Red Chilli Flakes
  • 1tsp
    Cumin (roasted & coarsely ground)
  • 1/8tsp
    Black Salt
  • Salt (as per taste)
  • 2tbsp
    Coriander Leaves (finely chopped)

For Binding

  • 1/3cup
    Paneer (grated)
  • 1/3cup
    Cheese (grated) (optional)
  • 2tbsp
    - 3 tbsp Gram Flour (roasted)/Sattu Atta

For Coating

  • 1cup
    Bread Crumbs
  • Oil for frying


  1. In a mixing bowl, add hung curd, onion, green chillies, red chilli flakes, roasted cumin powder, black salt, salt and coriander leaves.

  2. Add grated paneer and cheese (if using), along with roasted gram flour. Mix nicely until the mixture binds well. Ensure it doesn’t fall from a spoon.

  3. Grease your hands lightly with oil, take small ball-sized mixtures and shape them to make a disc-like shape.

  4. Roll the kebabs in bread crumbs, coating them from all sides. Refrigerate the kebabs for 15-20 minutes to firm them up.

  5. Heat oil in a frying pan over high heat.

  6. Once the oil is hot, place the kebabs (in batches) in it and fry until they turn golden brown from all sides.

  7. Using a slotted spoon, transfer the kebabs to a plate lined with a paper towel to remove excess oil.

  8. Serve the Dahi ke Kebabs hot, accompanied with green chutney or ketchup. Enjoy!

Tips & Tricks

  1. Do not use sour curd to make hung curd for this recipe.

  2. If the mixture is too sticky, add more roasted besan to adjust the consistency.

  3. Adjust the spice levels to your preference.

  4. The number of servings may vary based on the size of the kebabs.


From 1 rating



The perfect balance of flavor and simplicity.

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Recipe by

Leena Kohli


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