Dahi kabab recipe with video & step by step photos – Dahi kababs also known as dahi ke kabab are quite a common kind of vegetarian kebabs eaten in Northern India. These are made of hung curd, paneer, flour and basic spice powders. These are mostly found on the North Indian restaurant menus and are loved by many for their soft mouth melting interior texture while they are crisp from outside. These are quite rich in taste and texture so these are great to make on occasions like when you have guests home or for festive meals.
Dahi kabab are best served as an appetizer with green chutney or mint kebab chutney (recipe 2). Kebabs are usually shallow fried, grilled or pan fried. However dahi kabab are not good to pan fry, they taste delicious even when grilled in oven.
The key to making the best dahi ke kabab is to use fresh curd that is not sour tasting. If dahi has even a slight sour flavor it will ruin the entire dish. Also using paneer & hung curd that has no dripping whey is very important which helps to prevent the kababs from soaking up lot of oil.
To make dahi kabab I have used home made paneer and dahi. You can also use store bought ones for convenience. I made the paneer the previous night and hung it to get rid of the whey completely. Similarly I made the hung curd the previous night and refrigerated both of them. Do use a good flavorful garam masala otherwise the kababs will taste bland.
video of dahi kabab recipe
Dahi kabab recipe card below
- 1 ¼ cup paneer crumbled (made from 5 cups full fat milk)
- 2 cups fresh dahi/ curd/ yogurt or ¾ cup hung curd
- 8 to 10 cashewnuts / kaju chopped finely
- ¼ cup very finely chopped onions
- 1 ½ tsp ginger paste
- 1 to 2 green chilies chopped or paste
- 1 to 1 ¼ tsp garam masala
- ½ cup bread crumbs
- 2 to 3 tbsps. besan/ chickpea flour (substitute with maida or cornflour)
- Salt as needed
- Handful of coriander leaves – finely chopped
- Oil as needed for shallow frying
- Place a clean muslin cloth over a sieve or filter. Pour the curd and bring together the edges of the cloth and wring the cloth to drain up excess whey from curd.
- Place a heavy object like 2 to 3 ceramic bowls over the curd pack. Refrigerate 12 to 14 hours.
- Hung curd is ready.
- Crumble paneer and add it to a mixing bowl along with hung curd.
- Add all the other ingredients and mix well just to make a non sticky dough.
- Divide the dough to equal sized balls. Flatten them and roll them in besan or any flour you prefer. Shake them off gently to remove excess flour. Set aside for 5 to 7 mins.
- Heat up oil for shallow frying.
- When the oil is just hot enough, drop the kababs one after the other. Fry them on a medium flame, flipping to the other side when one side turns golden.
- Fry all the kababs until golden and crisp.
- Serve dahi kabab hot with green chutney or mint chutney.
How to make dahi kabab recipe
1. Place a sieve over a bowl and line it with a muslin cloth.
2. Pour 2 cups of fresh curd to the cloth and bring together the edges and gently wring to drain up excess whey.
3. Leave it on the sieve.
4. Place a heavy bowl or a couple of bowls over the curd pack. This helps to remove the excess whey completely. Refrigerate for 12 to 14 hours (everything together – bowl, seive, curd along with the weight).
5. Hung curd will be ready. Make sure it has no more whey in it.
6. Add that to a mixing bowl along with crumbled paneer, ginger paste, garam masala and salt.
7. Add onions, cashews, coriander leaves and green chilies. Since we do not use red chili powder here, heat comes only form green chilies so add enough green chilies .
8. Add bread crumbs. I used about half cup.
9. Bring everything together and make a ball. Make sure you do not knead it at all otherwise moisture from onions begin to release. Make sure salt, chilli spice and garam masala is good enough otherwise you can add them now.
10. The mixture has to be non sticky. As you can see in the picture the mixture did not stick up to my fingers even though I did not grease my fingers. Otherwise dahi kabab will soak up oil. If the mixture is sticky, then use more bread crumbs. Make equal sized balls.
11. Flatten them and join the cracks if any.
12. Roll all of these in besan. Shake off the excess flour to prevent the oil turning messy. Set aside for 5 to 7 mins.
13. These can be grilled on a grill pan, preheated oven or shallow fried. Heat the oil on a medium flame. Drop the dahi kababs one after the other and fry on a medium heat.
14. Flip and fry until golden and crisp on both the sides. Drain to a absorbent tissue.
Serve dahi kabab hot with mint chutney.