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Dahi Ke Kebab (Kabab) / Yogurt Kebab

By Jigna
Creamy, delicate, moist, soft, full of flavors, and delicious Dahi Ke Kebab! These kebabs make a unique Indian appetizer or snack with fewer efforts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Indian
Course Appetizer, Snack
Diet No Onion No Garlic, Vegetarian
Servings 12 Kebabs

Equipment

  • Frying Pan

Ingredients
  

  • 350 g hung curd or yogurt (about 1&¾ cups)
  • 100 g grated paneer or Chhena (about ½ cup)
  • 5 tablespoon roasted besan (chickpea flour)
  • 1 teaspoon green chili paste
  • 1 teaspoon ginger paste
  • 2 tablespoon finely chopped coriander leaves
  • ½ tablespoon finely chopped mint leaves
  • Salt to taste
  • ¼ teaspoon black salt (optional)
  • Black pepper powder to taste
  • 1 teaspoon roasted cumin powder
  • ¼ teaspoon garam masala
  • 1 cup breadcrumbs (or as required)
  • Oil as needed for deep or shallow frying kebabs

Instructions
 

Making Dahi Ke Kebab Mixture

  • Take hung curd into a mixing bowl. To this, add Paneer, chickpea flour, green chili, ginger, coriander leaves, mint leaves, salt, black salt, black pepper powder, roasted cumin powder, and garam masala.
  • Using a spoon or spatula, mix until everything is well combined. If the mixture is still wet and not thick, you may add more chickpea flour. However, add only a tablespoon of extra flour, and do not add excessively.

Shaping The Kebab

  • Lightly grease your hands with cooking oil and make small balls from the curd mixture.
  • Now, coat each ball generously with breadcrumbs, and shape them into patties by pressing them slightly and gently.
  • If you like, you can also shape them as round balls. Finally, place the prepared kebabs on the plate.
  • If you have difficulty rolling the balls, place the mixture in the fridge for 15 minutes. And then make the balls and coat them with breadcrumbs.
  • The other easy way is to use a small ice cream scoop with a trigger. Scoop the curd mixture with an ice cream scoop and directly drop it in the plate or bowl of breadcrumbs.
  • Then coat each ball with breadcrumbs. It is a mess-free and faster option without touching the curd mixture directly with your hands.
  • Once you are done rolling and coating all the kebabs, place them in the fridge for 15 minutes.

Deep Frying The Kebab

  • Heat oil in a wok or Kadai on medium flame. When the oil is hot, remove the kebabs from the fridge, and place the kebabs into the hot oil.
  • Fry the Kebabs on medium heat until they are golden brown. While frying, turn the kebabs occasionally to cook them from all the sides.
  • Remove the kebabs and place them on the plate lined with a kitchen paper towel.

Shallow Frying The Kebab

  • Heat oil in a flat frying pan. Place kebabs into the pan, one or two at a time, and shallow fry until golden brown on both sides.
  • Because these kebabs are very delicate, be extra careful and gentle while flipping them to cook on both sides.

Serving Suggestions

  • Serve the Dahi Ke Kebab with green chutney or coconut chutney.
  • For kids, you can also serve these kebabs with tomato ketchup.
  • These kebabs taste great with avocado sauce or guacamole.
  • And if you believe me, they are so delicious on their own without any accompaniment.

Storing and Reheating Suggestions

  • Yogurt Kebab is so delicious; I doubt there would be any leftovers. But in case you have made some extra, refrigerate them in an airtight container until the next day.
  • Reheat the kebabs in the frying pan over low-medium heat until they are warm through. You do not need to heat any oil; instead, lightly grease the pan with oil and reheat the kebabs.
  • If you have an air-fryer, you can reheat Dahi Kebab in the air-fryer. Or warm the kebabs in the preheated oven or toaster oven.

Notes

  1. Curd / Yogurt: Use fresh and homemade yogurt for the best taste of kebabs. You can also use store-bought yogurt if it is not sour. It is essential to squeeze out the water from the curd as much as possible. So the hung curd should be very thick with almost no water content.
  2. Paneer: It makes the kebabs soft and melt in the mouth. Try to use homemade Paneer or Chhena for the best results. You can also add some cheese with Paneer if you like.
  3. Roasted Besan (Chickpea Flour): Chickpea flour works as a binding agent in this recipe. Make sure to use only roasted besan to avoid the raw taste. Also, do not add too much chickpea flour; otherwise, the kebabs will not be soft and delicate. If you have difficulty rolling the kebabs, place the mixture in the fridge for 15 minutes instead of adding more flour.
  4. Breadcrumbs: Coat the kebabs generously with breadcrumbs before frying. They will provide a crispy outside texture to the kebabs. Also, they will prevent the kebabs from falling apart while frying.
  5. Rolling and Shaping The Kebabs: Making Dahi Ke Kebab is simple but sometimes tricky. Sometimes, it isn't easy to roll the kebabs because the main base is curd, and we use a minimal binding agent. In this case, after making the curd mixture, place it in the fridge for 15 minutes. Then instead of rolling the kebabs between your palms, use an ice cream scoop with the trigger. Then scoop the curd mixture and directly drop it in the plate of breadcrumbs. Next, cover the kebab with breadcrumbs, and then flatten it slightly to shape it. It is an easy and mess-free method. You can also use two spoons instead of an ice cream scoop.

Nutrition (Approximate Values)

Calories : 115kcalCarbohydrates : 10gProtein : 6gFat : 6gSaturated Fat : 2gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 7mgSodium : 82mgPotassium : 44mgFiber : 1gSugar : 2gVitamin A : 18IUCalcium : 92mgIron : 1mg
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