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Dahi Ke Kebab, step by step on video
See how thick the hung curd mixture should be, how to shape and crumb-coat each kebab, and the golden colour to fry them to.
7:13 · Recipe video · Cooking with Siddhi
Dahi Ke Kebab are soft, creamy kebabs made from thick hung curd and grated paneer, studded with capsicum, onion, green chilli, coriander and mint, and coated in bread crumbs for a golden, crisp outside. They melt in the mouth and make a lovely vegetarian starter.
A sprinkle of chaat masala just before serving gives them that tangy finish. They are an easy, impressive starter for guests, and the mixture comes together in one bowl.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these dahi kebabs
- Soft and creamy inside: hung curd and paneer give a melt-in-the-mouth centre.
- Golden and crisp outside: a bread crumb coat fried until golden on both sides.
- Fresh flavours: capsicum, onion, green chilli, coriander and mint in every bite.
- One-bowl mixture: everything is mixed in one bowl, then shaped by hand.
Ingredient notes
- Hung curd: this is thick curd with the whey drained off. It is the base of the kebab, so it needs to be thick.
- Paneer: grate it so it mixes evenly with the curd.
- Rice flour: it binds the mixture. Start with 3 tbsp and add up to 4 tbsp if the mixture needs it.
- Chaat masala: sprinkle it over the hot kebabs just before serving.
Dahi Ke Kebab Recipe
Soft hung curd and paneer kebabs with capsicum, onion, chilli, coriander and mint, coated in bread crumbs and fried golden. A creamy vegetarian starter finished with chaat masala.
Ingredients
- 2 cups hung curd
- 1 cup paneer (cottage cheese), grated
- 1/4 cup capsicum, finely chopped
- 1/4 cup onion, finely chopped
- 2 to 3 green chillies, finely chopped
- 2 tbsp fresh coriander, finely chopped
- 1 tbsp mint leaves, finely chopped
- 1 tsp black pepper, coarsely crushed
- 3 to 4 tbsp rice flour (start with 3 tbsp, add more as needed)
- Salt to taste
- Bread crumbs, for coating
- Chaat masala, to sprinkle on the kebabs
- Oil for deep frying, plus a little for greasing your palms
Instructions
- Combine the filling. In a large mixing bowl, add the hung curd, grated paneer, finely chopped capsicum, onion, green chillies, coriander leaves, mint leaves and black pepper, and sprinkle salt to taste.
- Mix well. Using a spatula, mix all the ingredients well.
- Bind with rice flour. Add 3 tbsp rice flour (or as needed) and bind it well with the mixture.
- Shape and coat. Grease your palms with oil. Take a lemon-sized portion of the mixture, roll it and flatten it between your palms, then coat it well with bread crumbs. Prepare the other kebabs the same way.
- Fry. Heat oil in a kadhai. Once hot, place the dahi kebabs in it and fry until golden on both sides.
- Drain and serve. Take them out onto kitchen towel, sprinkle chaat masala over the kebabs and serve.
Recipe by Siddhi Panchal.
Tips for perfect dahi kebabs
- Start with 3 tbsp rice flour and add more only if needed, so the kebabs stay soft and creamy.
- Grease your palms with oil before shaping, so the mixture does not stick.
- Coat each kebab well in bread crumbs, then fry in hot oil until golden on both sides.
What to serve with Dahi Ke Kebab
Sprinkle chaat masala over the hot kebabs and serve them straight away as a starter. For a starter platter, add my Crispy Potato Balls, Onion Rings, Sweet Corn Cutlets and Papad Potato Rolls.
Dahi Ke Kebab FAQs
What is hung curd?
Hung curd is thick curd with the whey drained off. It gives dahi kebabs their creamy texture.
What binds dahi kebabs?
Rice flour binds the hung curd and paneer mixture. Start with 3 tbsp and add up to 4 tbsp if needed.
Why grease my palms before shaping?
A little oil on your palms stops the soft mixture from sticking while you roll and flatten each kebab.
Can I air fry dahi kebabs?
This recipe is fried in a kadhai, and that is the version I make at home. I have not tested an air-fried version yet, so I do not give air fryer timings here.
When do I add chaat masala?
Sprinkle chaat masala over the kebabs after frying, just before you serve them.
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