Prep Time

15 Mins

Cook Time

25 mins

Total Time

40 Mins


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  •  - Curd 1 ltr.
  •  - Oil for frying
  •  - Besan 1-2 tbsp
  •  - Finely chopped coriander 1tbsp
  •  - Finely chopped ginger 1tsp
  •  - Finely chopped green chilies 1tbsp
  •  - Finely chopped onion -1
  •  - Garam masala 1tsp
  •  - Jeera powder 1tsp
  •  - Chilli powder 1/2 tsp
  •  - Salt 1tsp
  •  - Cornflakes powder

Here, we'll help you with how to prepare Dahi Ke Kebab with simple ingredients.

For Hung curd
Take a muslin cloth and a strainer, pour curd, and remove excess water by gently squeezing.
Refrigerate it overnight along with the strainer so all the water is gone. Make sure all the water is gone.

For Kabab

Following is how you prepare Kabab

  1. Add hung curd, coriander, ginger, chili, onion, garam masala, chili powder, jeera powder, and salt, and Besan for binding. Mix it gently with your hands.
  2. Step 2 - Do not over-knead the dough
  3. Take a small ball out of this dough and make cutlets (this will be difficult, apply water/ oil to hands)
  4. Then carefully make cutlets, shape them well, and double coat them nicely with cornflakes powder directly (no cornflour paste needed here)

You can refrigerate this for an hour or just directly fry but make sure you are not using any sharp utensils to get them out of oil.
Enjoy them with pickled onions and Pudina chutney.

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