How to make Dahi kebab -

Kebabs made of yogurt, bread and potatoes mixed with some herbs.

Sanjeev Kapoor

This recipe is contributed by Member Dilpreet Bhasin.

Main Ingredients : Hung curd (हंग कर्ड / दही का चक्का ), Potatoes (आलू)

Cuisine : Rajasthani

Course : Snacks and Starters

Dahi kebab

Dahi kebab Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Dahi kebab Recipe

  • Hung curd 2 cup

  • Potatoes boiled and mashed 2 medium

  • Bread slices soaked 4

  • coriander leaves chopped 1/4 cup

  • Mint leaves chopped 4 tablespoons

  • Chaat masala 1 teaspoon

  • Coriander powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Salt to taste

  • Gram flour (besan) 1 teaspoon

  • Cheese grated 1/4 teaspoon

  • Cornflour/ corn starch dissolved in 2 tablespoons water 1 tablespoon

  • Bread crumbs 2 tablespoons

  • Oil to deep fry


Step 1

In a bowl mix together, curd, bread, potatoes, coriander leaves, mint leaves, chaat masala, red chilli powder, coriander powder, dry mango powder, salt, gram flour, cheese.

Step 2

Mix well to form a soft dough. Divide into equal portions. And shape into small balls.Dip each ball in dissolved corn flour and roll in bread crumbs.

Step 3

Heat oil in a kadai. Deep fry the balls till crisp and golden.Drain and remove on absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.