Dahi Kebab


On my recent trip back home, to India, I tried Dahi Kebabs for the first time and wow?! these delicious kebabs melt in your mouth with every bite! The kebabs are stuffed with a spiced yogurt and paneer(cottage cheese) mixture making them soft and creamy with a hint of spice. This dish definitely won me over and I wanted to recreate it and share it with you guys.

Prep time: 12 hours Cook time: 30 min Serves: 2-3


  • For the filling

    • 1 cup hung curd

    • ½  cup paneer crumbled

    • 1 inch grated ginger

    • 2 thinly sliced green chili

    • 1 tbsp chopped coriander

    • ½  cup Breadcrumbs

    • ¼  cup chopped onion

    • 2 tsp garam masala

    • Cashew powder of 5-6 cashews (optional)

    • Salt to taste or 1/2 tsp

  • For frying:

    • ½ cup Besan (Gram flour or Chickpea flour)

    • 2 cups of Oil for shallow frying


  • Start by keeping about 2 cups of whole milk yogurt in a sieve covered with a paper towel or muslin cloth over a bowl overnight. We need to drain the water out of the yogurt to get the creamy texture. When the water has drained from the yogurt we get about 1 cup of hung curd.

  • In a bowl mix all the ingredients for the filling and make medium sized balls. If the mixture does not stay in the shape of the ball then add some more breadcrumbs.

  • In a deep pan heat the oil and keep the flame on a low to medium temperature. While the oil is heating up, flatten the kebab balls into the shape of a patty. Once the oil is hot enough then lightly pat them in besan (chickpea flour) and shallow fry them.