Dahi Kebabs (Yoghurt Kebabs)


Dahi (Yoghurt) Kebabs are a classic Indian appetizer. There seem to be a few ways to make these but we made these from my memory from the ones we used to have at one of our family’s favorite restaurant back home in Delhi. They are so refreshing and delicious with the yoghurt and mint that it’s hard not to love them. We deep fried these kebabs but you could shallow fry them on a non-stick pan with a little oil and enjoy an absolutely guilt free snack! What better than delectable Yoghurt Kebabs on Meatless Monday.


Also, we are pretty excited about our blog makeover and we have been working on it for a few days now. This may be one of the last few recipes we are putting up before we take a break for a few days to work on rolling out the new look and website.  πŸ™‚ Until then enjoy our delicious Dahi Kebabs- so easy, quick & healthy!


Here is how we made them: 

Dahi Kebabs (Yoghurt Kebabs)

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 12 kebabs

Serving Size: 3

Dahi Kebabs (Yoghurt Kebabs)


  • 3 cups yoghurt or 1 cup hung yoghurt
  • ΒΌ cup paneer (Indian cottage cheese)
  • 1 tablespoons finely chopped onions
  • 2 tablespoons finely chopped mint
  • 1 tablespoon finely chopped cilantro
  • 1 small green chilli, finely chopped
  • ΒΌ teaspoon ajwain (carom seeds)
  • 1 teaspoon salt (adjust according to taste)
  • a pinch of garam masala powder
  • a pinch of coriander powder
  • a tablespoon fine bread crumbs plus 3-4 tablespoons to roll the patties (we use panko bread crumbs and pulse them in the blender for a few seconds)
  • Oil for frying


  1. For the hung yoghurt: Strain regular yoghurt through a muslin cloth and allow it to stand at room temperature in the muslin cloth for at least 3-4 hours so that all the water from the yoghurt drains out. Three cups of regular yoghurt should yield one cup hung yoghurt.
  2. Once the hung yoghurt is ready take it out of the muslin cloth and keep it in a bowl. If you are not using the hung yoghurt immediately, refrigerate it until use.
  3. Next, grate the paneer into fine crumbs and mix it with the hung yoghurt.
  4. To this add in the onion, mint, cilantro, green chili, ajwain, salt, garam masala, coriander powder and a tablespoon bread crumbs. Mix this well and adjust salt according to taste.
  5. Make about 8-9 balls of the yoghurt mix and using your palms, flatten them slightly to form small flat kebabs. Coat the kebabs in the bread crumbs.
  6. You can either deep fry these or shallow fry them in a non-stick pan. We tried both ways and found that deep frying works better. We fried these for about 4 minutes with the oil at 350 F.
  7. Serve your kebabs with a fresh and refreshing cilantro mint chutney!

DSC_0673 See you at the new blog real soon. We’ll keep you’ll posted! πŸ™‚ Aditi & Nikhil


  1. 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 πŸ™‚
    If you like please do give a thumbs UP and stay subscribed to my channel.

  2. we tried them again and they were a great hit.. were consumed in minutes infact some late arrivals did not even get to taste them.. I photographed them, dont think i can share that here with you..
    Some of them on frying broke up.. how do we rectify that?

    • That’s great, Chetan! πŸ™‚ The ones that broke on frying were probably the ones you fried later? They may have had more moisture coz of the salt. You should add salt to the mix right before frying if you are not going to fry the entire batch together. I think that should work.

  3. Something that’s pretty much close to my heart! I have a story behind these lovely dahi ke kebabs… πŸ™‚ I made it mildly-spiced and a year-old kiddo ate adult’s food for the 1st time…. <3 Yours looks so gorgeous… Perfectly shaped and crisp outside πŸ™‚

  4. Fabulous decadent! Would love to sink my teeth into these πŸ™‚

  5. I can’t stop thinking about these! You may actually have forced me to confront my fear of deep frying as I want these sooooo badly!!

  6. I remember the first time I had them, your brother had taken us to this restaurant. Unfortunately, he does not remember which one we went to!!

    • I remember now.. Arjun took us to Pind Baluchi where we had Dahi ke Kebab for the first time..and ever since that day , every trip to Delhi / GGn, i have always had them there.. now will try your recipe at home..

      • Thanks, Chetan. Sorry for the delayed response- it first took me a while to realize it’s you and then we were in the middle of a website move. Heard and saw that you tried the Dahi Kebabs- they looked really good. Hope they turned out as good as they looked? Did we pass? πŸ˜‰

  7. These look so delicious. i have never had these before but your recipe looks great.!

  8. Look at how plump and perfectly browned they are! Makes me want to have some right now even though it is 10 in the morning. πŸ™‚

  9. I have never ever seen these so I assume they are a dish you only find in homes and not in restaurants? Delicious! I want!

    • I haven’t found them in restaurants here in the US. But back home in India you do get these. It’s amazing how with such basic ingredients we can make something so delicious!

  10. Yummy! I want to make these, they look delicious πŸ™‚ I don’t know where I could find paneer. At my local supermarket, I have seen “pressed” cottage cheese (a solid piece of cottage cheese) that could be grated. Do you think it would be a good substitute ?

  11. Yum, delicious looking kebabs! Hope your site change is speedy and easy πŸ™‚

  12. Can’t wait to see the new blog! Does it come with free samples of these yoghurt kebabs?? Pretty please??

  13. These sound very yummy! I don’t think I’ve ever had these. I’m going to shoot an email now to my childhood friend and demand an explanation! Why didn’t her mom feed me these? She fed me great, and I mean GREAT, Indian food otherwise growing up.

  14. I loved it guys! Beautiful color and texture and awesome flavors!

Comments are closed