December 11, 2014

Dahi ke kabab | Easy Appetiser | How to Make Dahi ke kabab

Soon after we moved to our new place early this year, Food Food Channel was one of the first channels I got used to watching, more so coz I could watch it on mute too (and there's the recap). And having eaten Dahi ke Kebab (the name itself was soooo appetising) at a Jiggs Kalra restaurant, I was very happy to see this recipe by Chef Rakesh Sethi  and immediately noted this down.. This bookmark sees the light of the day today although I made it a number of times since then. As in Nargisi Kofta, I am a sucker for Mughlai Food, and this is one of the gems that I managed to recreate in my kitchen.

The only drawback, if any, is that the hung curd you get from almost 1/4 litre of thick curd is so miniscule that we always wanted to eat some more kebabs. For a core vegetarian like our family, biting into the juicy kebab - succulent and yet with a bite - was probably the best thing to happen. So, dont be fooled by the large amount of curd you need to make hung curd - its worth every bit of the effort, and am sure you would love it. After Sesame Gold Coin, this is the 2nd entry to the BM#47 under Appetisers / North Indian Starters.

Prep time : 1 hour (includes standing time), 
Cook time :20 mins
Makes : 8-10 medium/ large kebabs

Dahi Ke kebab (Yoghurt kebab / starter)
Cuisine : Mughlai , course : Appetiser
Spice level: medium - high
Difficulty level : Medium

  • Thick yoghurt (or greek yoghurt) – 400 gms (I used homemade curd)
  • Besan / Gramflour – 3 TBSP (or a little more if required)
  • Turmeric - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Oil – to shallow fry
  • Ginger paste – ½ TBSP
  • Chilli paste – ½ TBSP

  • Raisins, cashews, almonds, pistachio - about 4 tsp (finely chopped)
  • Green chilies – to taste - finely minced
  • Coriander  seeds - roasted and slightly pounded - 1/2 TBSP
  • Ajwain / Carrom seeds - slightly crushed - a pinch
  • Coriander leaves - finely chopped - 1/4 cup
  • Pomogranate pearls - a handful
  • Salt – a pinch

  1. Line a bowl with a muslin cloth and pour the yoghurt into it. Place the entire set up covered in the refrigerator for about an hour till you get a thick hung curd (approx. 150-200 gms)
  2.  In a bowl, add besan, turmeric powder, Garam Masala and whisk well, Add hung curd, ginger paste, chilli paste, salt – one by one and mix till you get a thickish dough (which is also pretty sticky – be sure to wear your plastic gloves at this point or use oiled spoons to mix the dough). Let the dough rest covered for 5 mins.
  3.  Mix all the ingredients for the stuffing, Pinch out small roundels, make a small indentation / well, and add a tsp of the stuffing into it, close it well and with the help of oiled palms, round the kebab to smooth edges. Repeat for rest of the dough. Rest for 3-4 mins. 
  4.  Shallow fry on medium heat till its golden brown on both sides. Serve hot with onions rings and Green chutney


  1. I have heard lot about it but never got a chance to taste it..will try soon

  2. I had never heard of it before. Interesting recipe.

  3. I enjoy Rakesh Sethis cooking..some of the dishes are really good .these kebabs have been on my to do list since long . perfectly made Kalyani.

  4. I have this on my list as well..guess more than we cook, our list gets bigger..:) got them so nice done Kalyani..

  5. This was in my to do list for long time.. I am not going to stop after seeing this delicious kabab..

  6. I always want to do this dahi ke kabab, dunno when am gonna make, u nailed them prefectly.

  7. Perfect and yummy looking kebabs.

  8. They look very tempting, Kalyani.

  9. Aww, your description of biting into succulent juicy kebabs, makes me crave kalyani!!! Looks delicious!!:)

  10. That does look really juicy! Lovely way to make kebabs.


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