Dahi ( yogurt) kebab


Dahi kebabs! Yes you heard it right ! Yogurt is the main ingredient used to make these delightful Awadhi delicacy ! These kebabs are crisp on the outside and just melt in the mouth , simply delicious !
I was really skeptical about trying these kebabs consisting mainly of yogurt. How would it taste ? How would the texture be ? Would it fall apart whilst frying it ? So many questions !! The best way to know would be to try it out !
For better results I decided to use full fat Greek yogurt , I quantified the spices to adapt to our taste buds ! I just have one thing to say about these kebabs- Amazing !

So how was the taste ? Delicious with a subtle flavor of the aromatics.
How was the texture ? I’d say a lot like mashed paneer , soft and creamy , the nut filling makes for an interesting contrast in textures , much like a kofta that’s used in making malai kofta.
Did they break whilst frying ? No! Just one word of advice – handle these kebabs very gently as they are delicate , and you probably shall be amazed as me too ?


Recipe adapted from Foodfood.com , recipe courtesy of Chef Rakesh Sethi

500 grams Greek yoghurt / 400 grams hung curd
2 tablespoons gram flour, or as required
Salt to taste
1/2 teaspoon red chilli powder ( optional)
1/2 teaspoon cardamom powder
ΒΌ teaspoon cinnamon powder
Pinch of clove powder

For filling
1/3 cup cashew nuts, chopped ( or nuts of choice )
2-3 tablespoons of raisins
1/2 teaspoon ginger powder/grated ginger
2 tablespoon each of cilantro (dhania) & onions
1 tsp green chilli, chopped


1. Hang yogurt/ Greek yogurt in a cheese / Muslin cloth and let the whey drain out ( about 4-5 hours ) I used about 500 grams of Greek yogurt , which gave me a yield of 400 grams after draining out all the liquid.


2. In a mixing bowl ,add hung curd , gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together . If the yogurt is too tangy , add a pinch of sugar to balance it out.

3.In a separate bowl , add chopped cahewnuts, Β ginger, green chilli , cilantro, chopped onions and mix well , add a tablespoon of the above prepared dough , mix. Keep aside.

4.Divide dough into small portions ( approx 6) Β and stuff each portion in a cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney / tomato ketchup.



Do try these delicious kebab’s and please don’t forget to share your feedback with me πŸ™‚


Freda πŸ™‚


  1. skd says:

    Even I have heard and read about dahi kebabs Freda. But never tried making them precisely for the same reasons you mentioned. But they look amazing. Thank you for sharing the recipe πŸ™‚

  2. Isha Mahajan says:

    Hi Freda, Diwali Greetings πŸ™‚
    Tried Dahi Kababs for the 1st time on Saturday and it was all appreciation for me (actually to you!!)

    Thanks a lot πŸ™‚

  3. Isha Mahajan says:

    Hi Freda, Diwali Greetings πŸ™‚

    I tried Dahi Kababs on saturday and it was just all the appreciation that I received (actually you!)

    Thanks a lot:)

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