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dahi kebab

Dahi Kebab

Abhipriya Raghav
A classic, creamy, melt in the mouth kekab recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 4 servings

Ingredients
  

To make hung curd

  • 1 kg fresh curd

To make dahi kebabs

  • 1 medium onion, finely chopped
  • 2 inch piece of ginger, finely chopped
  • 2 green chilies, finely chopped
  • 2 tbsp roasted besan flour
  • 100 grams paneer, grated
  • 40-50 grams processed cheese, grated
  • 1/2 tsp black salt
  • 2 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp cardamom powder
  • 1/2 tsp pepper powder
  • 2 tbsp fried onions (barista)
  • salt, as per taste
  • handful of coriander leaves, finely chopped
  • handful of mint leaves, finely chopped
  • 1/2 cup bread crumbs (or more to coat the patties)
  • oil, for deep frying

Instructions
 

To make the hung curd

  • Line a strainer with muslin cloth and pour 1 kg of curd onto it.
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  • Bring the edges of the cloth together and gently wring the muslin cloth to remove the excess whey.
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  • Let it rest on the strainer for a minimum of 5 hours or preferably overnight. Keep it refrigerated and place a bowl underneath to collect the whey.
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  • Transfer the thick hung curd to a bowl.
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To make dahi kebabs

  • Except for the oil and breadcrumbs, add the other ingredients listed under 'To make dahi kebabs' to the hung curd.
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  • Mix everything together using your hands or a spatula.
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  • Make patties of equal size and roll them in the breadcrumbs to coat it evenly on all sides.
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  • Similarly, make patties with rest of the curd filling and coat them in breadcrumbs. At this time, you can either freeze them for future use or fry them immediately.
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  • Heat oil in a kadai for deep frying. When it is hot, add the patties to the oil and fry them until golden brown from all sides. Drain them onto a plate.
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  • Serve hot with green chutney.
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Notes

  • After draining the whey, 1 kg of curd yielded about 400 grams of hung curd.
  • Instead of normal curd, you can also use greek yogurt.
  • Make sure all the whey is drained out before using the hung curd.
  • If there is excess whey, then the kebabs will soak up the oil when frying. Also, it will be difficult to bind the kebabs.
  • If it is difficult to bind the kebabs, then add some more besan to it.
  • Paneer and cheese are added to make the kebabs extra creamy.
  • You can also freeze the kebabs after coating them with the breadcrumbs.
  • If you are freezing the kebabs, then take it out of the refrigerator 15-20 minutes before frying them.
Keyword appetizer, cheese, curd, dahi, indian, kebab, paneer, snack