Dahi kabab | Veg dahi kabab  | How to make dahi kabab

Dahi kabab aka dahi ke kabab is one of the most beloved vegetarian kabab recipes which is immensely popular in northern India. It is a delectable spicy Indian patty recipe which has perfect outer crunch and is tender from the inside which melts in the mouth. In this preparation, hung yogurt aka Greek yogurt is mixed with crumbled paneer, onion, ginger paste, coriander leaves, green chillies, dry fruits, garam masala and then shaped like a small patty and deep fried in oil. It is mostly served as snacks during teatime or as an appetizer with green chutney or ketchup and salad.

About the recipe
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How to make Dahi kabab (step wise photos)
Recipe Card

Dahi kabab, the name itself tells the story where ‘dahi’ means ‘yogurt aka Indian curd’ and ‘kabab’ means ‘patty’. In short, dahi kabab is a spicy greek yogurt kabab recipe. It is a very popular snacks recipe in India which is frequently served in north Indian restaurants.

For many people who have never tried Dahi ke kabab, they must have many questions in mind like –

• Is it possible to make kabab with yogurt?
• Does yogurt hold the shape for kabab?
• How does a yogurt kabab taste?

Honestly, I had all these questions and even a few more in my mind until I tried this delight. The first time I had this delight was in one of the reputed restaurants in Pune. They had dahi ke kabab in the vegetarian kabab section of the menu card. I wondered what it could be and ordered out of curiosity. Then when they served us the appetizer and on the first bite, I got surprised. It was just divine and tasted much different than other kabab recipes.

Dahi kabab is a savour Indian patty recipe which is slightly spicy and tangy in taste. They are crispy on the outside and tender on the inside which melts in the mouth. The addition of chopped nuts gives a nice bite and flavour to the kabab and the addition of raisins adds a sweetness which balances the tangy taste of yogurt.

Hung yogurt is very soft and it’s not easy to shape a kabab. For binding, a few people add some grated paneer or cheese to reduce the softness so that they can shape the mixture into kabab.

Few people even prefer to either use mashed potatoes or besan to prepare the kabab. In every way, these dahi ke kabab tastes amazing. I have used grated paneer and besan for the recipe.

The difficulty level of preparing the dahi kabab recipe is moderate and it requires a little bit of arrangement before preparation. It is a little bit time-consuming recipe because the patty needs to be shaped and coated with breadcrumbs and rested. But it’s completely worth spending each second on it. This kabab recipe requires very common ingredients to get prepared and all of them are easily available in any Indian store or the Asian section of the supermarket.

Yogurt: The primary ingredient of the recipe which adds taste, texture and flavour to the kabab. I used full-fat yogurt for the recipe and strained it for a few hours in a muslin cloth and put some weight on it to remove the water completely.

Paneer: Another important ingredient of the recipe which gives binding to the kabab mixture and gives a nice taste to the dish.

Besan: The addition of besan aka gram flour absorbs the excess moisture from the kabab mixture and gives binding.

Onion: The addition of finely chopped onions gives a nice taste and flavour to the kabab.

Ginger paste: It enhances the flavour of the kabab.

Green chillies: The addition of green chillies gives a heaty taste to the kabab.

Coriander leaves: The addition of coriander leaves gives a nice refreshing flavour to the kabab.

Dry fruits: I have used cashew nuts and raisins for the recipe. The addition of chopped cashew gives a nice bite and the addition of raisins adds a sweetness which balances the tangy taste of yogurt.

Spices: I have used garam masala powder for the recipe. It enhances the flavour of the kababs.

Salt: The most important ingredient for any savoury item which adds the basic salty taste to the kabab.

Breadcrumbs: It is used to coat the kabab and gives a crunchy outer layer.

Oil: It is used to deep fry the kababs. You can use any flavourless oil for the recipe.

Dahi kabab with step-by-step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get a crispy yogurt patty with perfect flavour and taste which will taste better than the restaurant-served ones.

• Always finely chop the vegetable for the kabab.
• Use either full-fat yogurt or homemade yogurt for the recipe.
• Strain the yogurt in Muslin cloth and put some weight on it for a few hours to get rid of the water, or else, you can directly use greek yogurt to skip this step.
• The addition of paneer gives binding to the kabab and enhances its taste. Please don’t skip it.
• Both hung yogurt and paneer are soft and smooth in texture. The addition of dry fruits gives a nice bite to the kabab. Please don’t skip it.
• You can adjust the number of green chillies according to your taste.
• After coating the dahi kabab with breadcrumbs, refrigerate it for an hour to set the coating. This step helps to give a crack-free patty during the time of deep frying.
• Always check the temperature of the oil before adding vegetable chops to deep fry by adding a little bit of patty mixture into the oil or else the chop may break.

To prepare dahi kabab, first, take a mixing bowl and place a strainer on it. Place a muslin cloth on the strainer and add the yogurt to it. Then gather the corners of the muslin cloth and tie the yogurt properly. Then place some weight on it. Keep the yogurt like this for 3-4 hours so that the water completely gets strained.

In the meantime, finely chop onion, coriander leaves, green chillies and keep them aside. Roughly chop cashew nuts and keep them aside. Make some ginger paste and crumble some paneer for the kabab.

Transfer the hung yogurt into a mixing bowl. Add the crumbled paneer, onion, ginger paste, green chillies and coriander leaves, one by one into the bowl. Then add cashew nuts, raisins, salt, roasted gram flour, garam masala powder, coriander powder, black pepper powder and mix all the ingredients properly. Cover the bowl and keep it aside for 20-30 minutes so that the yogurt can absorb all the flavours.

Apply oil in your hand and then divide the mixture into ten equal portions. Make flat disc-shaped patties with the help of your hands.

Take breadcrumbs in a separate bowl or plate to roll the patties. Roll the patties on the breadcrumbs and seal them evenly. Repeat the process and make patty with the rest of the mixture.

Then refrigerate the dahi kabab for 1 hour. This process helps the coating to get set nicely to avoid any cracks during the time of deep frying the chops.

Then take a deep pan and add enough oil to deep fry the patty.

Slide the kabab slowly into the oil and fry them evenly till crispy and golden brown in colour. Don’t overcrowd the pan and turn them delicately during the time of frying. Fry them evenly till golden brown and strain the excess oil. Transfer the kababs to a tissue-lined plate.

Many Indian snacks recipes have already been shared in my previous posts. You can check a few of them like

Aloo tikki
Sabudana tikki
Vegetable chop
Cabbage pakoda

..And Many more…

1 Cup = 250 ml

• 750 ml full-fat Yogurt
• 1 cup crumbled Paneer
• 2 tablespoons roasted Besan aka gram Flour
• 1 small Onion, finely chopped
• 1-2 green Chillies, finely chopped
• 3-4 tablespoons Coriander leaves, finely chopped
• 1 teaspoon Ginger paste
• 2 tablespoons Cashew nuts, chopped
• 2 tablespoons Raisins
• ½ teaspoon Garam masala powder
• ½ teaspoon Coriander powder
• ¼ teaspoon Black pepper powder
• Salt to taste
• 1 Cup Breadcrumbs for coating the kababs
• Oil to deep fry the kababs

1. First, take a mixing bowl and place a strainer on it. Place a muslin cloth on the strainer and add 750ml yogurt to it. Then gather the corners of the muslin cloth and tie the yogurt properly. Then place some weight on it. Keep the yogurt like this for 3-4 hours so the water completely gets strained.
2. In the meantime, finely chop onion, coriander leaves, green chillies and keep them aside. Roughly chop cashew nuts and keep. Make some ginger paste and crumble some paneer for the kabab.
3. Transfer the hung yogurt into a mixing bowl.
4. Add 1 cup crumbled paneer, 1 small chopped onion, 1 teaspoon ginger paste, 1-2 chopped green chillies and 3-4 tablespoons chopped coriander leaves, one by one into the bowl.
5. Add 1 tablespoon roasted besan aka sattu, 2 tablespoons chopped cashew nuts, 2 tablespoons raisins, salt, ½ teaspoon garam masala powder, ½ teaspoon coriander powder and ¼ teaspoon black pepper powder, one by one into the bowl and mix all the ingredients thoroughly.
6. Cover the bowl and keep it aside for 20-30 minutes so that the yogurt can absorb all the flavours.
7. Apply oil in your hand and then divide the mixture into ten equal portions. Make flat disc-shaped patties with the help of your hands.
8. Take 1 cup of breadcrumbs in a separate bowl or plate to roll the patties. Roll the patties on the breadcrumbs and seal them evenly.
9. Repeat the process and make patties with the rest of the mixture. Then refrigerate the dahi kabab for 1 hour. This process helps the coating to get set nicely to avoid any cracks during the time of deep frying the chops.
10. Take a deep pan and add enough oil to deep fry the patty.
11. Once the oil is hot, slide the kabab slowly into the oil and fry them evenly till crispy and golden brown in colour. Don’t overcrowd the pan and turn them delicately during the time of frying.
12. Fry them evenly till golden brown and stain the excess oil. Transfer the kababs to a tissue-lined plate. Dahi kabab is ready to serve now.

Transfer the dahi kabab to a serving plate. Serve immediately after frying to enjoy its best taste. Always serve hot or warm. Pair up the scrumptious snack with green chutney or tomato ketchup and some cucumber-onion salad.

After coating the dahi kabab, you can refrigerate it for 2-3 days but not more than that. You can place the coated dahi kabab in a zip lock bag and store it in the freezer for a few weeks. After taking them out of the freezer, don’t thaw them. Directly deep fry them but be careful during frying as the oil would splatter because of the difference in temperature.

Dahi kabab | Veg dahi kabab | How to make dahi kabab

Serves: 10 Pieces Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

• 750 ml full-fat Yogurt
• 1 cup crumbled Paneer
• 2 tablespoons roasted Besan aka gram Flour
• 1 small Onion, finely chopped
• 1-2 green Chillies, finely chopped
• 3-4 tablespoons Coriander leaves, finely chopped
• 1 teaspoon Ginger paste
• 2 tablespoons Cashew nuts, chopped
• 2 tablespoons Raisins
• ½ teaspoon Garam masala powder
• ½ teaspoon Coriander powder
• ¼ teaspoon Black pepper powder
• Salt to taste
• 1 Cup Breadcrumbs for coating the kababs
• Oil to deep fry the kababs

Instructions

1. First, take a mixing bowl and place a strainer on it. Place a muslin cloth on the strainer and add 750ml yogurt to it. Then gather the corners of the muslin cloth and tie the yogurt properly. Then place some weight on it. Keep the yogurt like this for 3-4 hours so the water completely gets strained.
2. In the meantime, finely chop onion, coriander leaves, green chillies and keep them aside. Roughly chop cashew nuts and keep. Make some ginger paste and crumble some paneer for the kabab.
3. Transfer the hung yogurt into a mixing bowl.
4. Add 1 cup crumbled paneer, 1 small chopped onion, 1 teaspoon ginger paste, 1-2 chopped green chillies and 3-4 tablespoons chopped coriander leaves, one by one into the bowl.
5. Add 1 tablespoon roasted besan aka sattu, 2 tablespoons chopped cashew nuts, 2 tablespoons raisins, salt, ½ teaspoon garam masala powder, ½ teaspoon coriander powder and ¼ teaspoon black pepper powder, one by one into the bowl and mix all the ingredients thoroughly.
6. Cover the bowl and keep it aside for 20-30 minutes so that the yogurt can absorb all the flavours.
7. Apply oil in your hand and then divide the mixture into ten equal portions. Make flat disc-shaped patties with the help of your hands.
8. Take 1 cup of breadcrumbs in a separate bowl or plate to roll the patties. Roll the patties on the breadcrumbs and seal them evenly.
9. Repeat the process and make patties with the rest of the mixture. Then refrigerate the dahi kabab for 1 hour. This process helps the coating to get set nicely to avoid any cracks during the time of deep frying the chops.
10. Take a deep pan and add enough oil to deep fry the patty.
11. Once the oil is hot, slide the kabab slowly into the oil and fry them evenly till crispy and golden brown in colour. Don’t overcrowd the pan and turn them delicately during the time of frying.
12. Fry them evenly till golden brown and stain the excess oil. Transfer the kababs to a tissue-lined plate. Dahi kabab is ready to serve now.