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Dahi Ke Kebab

Aruna P
180 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later


Dahi ke Kebab are melt-in-your-mouth soft and mildly spiced with aromatic spices such as cinnamon, cloves, and cardamom. Such an absolute delight as a starter that you are tempted to make a meal of them!

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. 10 Cups Regular Curd
  2. Green Chillies – 5
  3. Cloves – 6 to 8
  4. Cinnamon – 1.5″ square piece
  5. Green Cardamom – 3
  6. Roasted Chana Dal or Bhuna Dal – 1/2 Cup
  7. Salt to taste
  8. Ghee or oil for shallow frying


  1. Place the curd in a regular sieve or tie it up in a cotton cloth.
  2. Set aside for 3 hours to let all the whey drain from the dahi. (Save the whey; you can make excellent soups with it).
  3. Grind the cloves, cinnamon, green chillies, cardamom seeds, and roasted chana dal into a fine powder.
  4. hung curd in a bowl.
  5. Add the ground roasted dal + spice powder and salt to the hung curd.
  6. Mix well to form a soft dough that just about holds shape. It should not be very firm.
  7. Grease your palms lightly. Grease a plate.
  8. Divide the dough into 16 equal portions.
  9. Roll each portion into a ball, and then pat each ball into a round shape about 1/2″ thick.
  10. Place each kebab on to the greased plate.
  11. Add some ghee (preferred) or oil to a non-stick pan.
  12. Over low to medium flame, heat the pan.
  13. Place a few kebabs in the heated pan.
  14. Cook till the side of the kebab touching the pan is golden brown. Drizzle a few drops of ghee/oil around the edges of the kebab, if required.
  15. Flip the kebabs over and cook for a few minutes till the flip side of the kebab is golden brown.
  16. Cook the remaining kebabs in the same way.
  17. Serve the Dahi ke Kebab warm with some Dahiwali Pudina Chutney.

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