Dahi Ke Kebab: Soft, Creamy and Melt-in-the-Mouth Goodness at Home

If you’ve ever ordered dahi ke kebab at a restaurant, you know the magic. Crisp on the outside, unbelievably soft inside, and that creamy tang from hung curd that just melts the moment you take a bite. It feels fancy, almost complicated — but honestly, it’s surprisingly simple to make at home.
Dahi ke kebab is a popular North Indian vegetarian starter, often seen at weddings and dinner parties. The star ingredient is thick hung curd, mixed with mild spices and shallow fried until golden. The result? A delicate, rich kebab that pairs perfectly with mint chutney and evening chai.
Let’s make it step by step.

Ingredients You’ll Need
•    2 cups fresh curd (yogurt)
•    3–4 tablespoons roasted besan (gram flour)
•    2 tablespoons bread crumbs (plus extra for coating)
•    1 small onion, very finely chopped
•    1 green chilli, finely chopped
•    1 tablespoon chopped coriander leaves
•    ½ teaspoon garam masala
•    ¼ teaspoon black pepper
•    Salt to taste
•    Oil for shallow frying
Optional: a few crushed cashews or raisins for a slight royal touch.

Step 1: Prepare the Hung Curd (Most Important Step)
Take fresh curd and tie it in a muslin cloth. Hang it for at least 3–4 hours (or overnight in the fridge). This removes excess water and gives you thick, creamy hung curd.
This step is crucial. If the curd isn’t thick enough, your kebabs may break while frying.
Once done, transfer the thick curd to a bowl. You’ll notice it has a paneer-like texture.

Step 2: Prepare the Mixture
Dry roast the besan in a pan on low flame for 2–3 minutes until you get a nutty aroma. Don’t let it brown too much. Let it cool.
Now add roasted besan, bread crumbs, onion, green chilli, coriander, garam masala, pepper, and salt to the hung curd.
Mix gently. The mixture should feel soft but manageable — not too sticky.
If it feels too soft, add a little more bread crumbs. If too dry, add a spoon of curd.
At this stage, you can add crushed cashews for richness if you like that wedding-style flavor.

Step 3: Shape & Coat
Lightly grease your palms with oil. Take a small portion of the mixture and shape it into small round or flat patties.
Now coat each kebab lightly in bread crumbs. This gives that golden, crispy outer layer.
Once shaped, refrigerate them for 20–30 minutes. This helps them firm up and reduces the chance of breaking while frying.

Step 4: Shallow Fry to Golden Perfection
Heat oil in a flat pan on medium flame. Don’t use very high heat — these kebabs are delicate.
Place them gently in the pan and fry until golden brown on one side. Flip carefully and cook the other side.
They turn beautifully crisp outside while staying creamy inside.
Remove and place on tissue paper to absorb extra oil.

How to Serve
Serve hot with mint chutney or coriander chutney. A sprinkle of chaat masala on top adds a slight tangy kick.
They make an excellent starter for dinner parties, festive meals, or even a cozy weekend snack.

Pro Tips for Perfect Dahi Ke Kebab
•    Always use thick hung curd.
•    Roast besan properly — it adds structure and flavor.
•    Chill before frying.
•    Fry on medium heat only.

Why Everyone Loves Them
Dahi ke kebab feel luxurious but comforting at the same time. They’re mild, creamy, and not overly spicy — which makes them crowd-friendly.
And honestly, there’s something satisfying about biting into that crispy crust and discovering the soft, melt-in-the-mouth center.
Once you make them at home, you’ll realize they’re not just restaurant food. They’re celebration food. The kind you make when you want to impress — but also when you simply want to treat yourself.
Try them once, and they’ll become your go-to vegetarian starter for every special occasion.

TAGS : dahi ke kebab, dahi kebab, dahi kebab recipe