Saturday, November 23, 2013

Dahi ke Kabab (Spicy yogurt Kebab)

Living on low-calorie food these days. You can call it an after-effect of coming from home!
Honestly! Because of our "mother's love" and "ma er hather ranna" (food made by our mothers) we put on few extra pounds each time we go home. Now paying for shredding those extras :)
But it's not that easy for foodies like us. Specially a junk food addict like me! 
So trying to find out spicy, tasty but guilt-free snacking ideas. And then I found out this very unusual, tasty and spicy one. This is easy and quick. 
I made "Dahi ke Kabab" ...yes, "kabab" with "dahi" (yogurt). It's a very delicate, spicy and flavourful "kabab" and absolutely healthy one. Went through few recipes and got the basic idea.

Ingredients for "Dahi ke Kabab":
For 6-7 kababs:

  1. Hung curd 300 gm
  2. Paneer 1/3 cup (grated)
  3. Gram flour/ besan 1 and 1/2 table spoon (roasted)
  4. Fresh mint leaves 3 table spoon (finely chopped)
  5. Fresh coriander leaves 3 table spoon (finely chopped)
  6. Red onion 1 small (finely chopped)
  7. Green chilli 1 or 2 (finely chopped)
  8. Dry roasted cumin seed & dry chilli powder 1 tea spoon (heaped tea spoon)
  9. Aamchur powder /dry mango powder 1/4 tea spoon
  10. Salt according to taste
  11. Canola or any refined oil 1 table spoon or little more

How to prepare "Dahi ke Kabab":

  • For making "Hung curd": Place curd on a cheese cloth/ muslin cloth. Tie a knot tightly and carefully hang this from your kitchen tap. Keep it like this for 3-4 hours, so that almost all the water drains out. Now put this on a strainer and place this strainer on a bowl. Keep it in fridge over-night. And next day you will get absolutely water-free "hung curd".
  • Take all the ingredients (hung curd, paneer, besan, spices, onion, chilli and leaves) except oil in a large mixing bowl. 
  • Mix very well with hand. Now make small balls and flatten with palms. You can apply little oil on your palms before shaping kababs, if you find it little sticky. 
  • Heat non-stick tawa with oil. Spread the oil very well. Now place all tikkis on heated tawa. Keep the flame low and let it cook till golden brown. Flip to other side and cook them until golden brown. And "Dahi ke Kabab" is ready.
  • Take out from tawa and serve garma-garam "Dahi ke Kabab" with  onion strips/rings and coriander-mint chutney.

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  1. these look awesome... i saw this in last month's BBC Good Food and am tempted to try it now seeing ur pics...

    1. Thank you so much Rafeeda :) Please try it. ..this is something really worth trying :)

  2. Beautiful clicks!!! And this is next in my list for sure :)

    1. Waiting for your feedback dear Shruti :)

  3. Dahi Kabab looks awesome, so tried it, just made some minor adjustments, if you can watch and check mine and comment on your epert opinion :)
    If you like please do give a thumbs UP and stay subscribed to my channel.


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