How to make Dahi Ke Kebab -

Dumplings of spiced hung yogurt deepfried to a golden finish.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Hung yogurt (हंग कर्ड / दही का चक्का ), Cornflour

Cuisine : Indian

Course : Snacks and Starters

Dahi Ke Kebab

Dahi Ke Kebab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dahi Ke Kebab Recipe

  • Hung yogurt 3 cups

  • Cornflour

  • Onion chopped 1 medium

  • Ginger chopped 1 inch piece

  • Green chillies chopped 3-4

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Dry fenugreek leaves (kasuri methi) 1/2 tablespoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Cornflour/ corn starch 1 cup + 1/4 cup for rolling

  • Oil to deep fry


Step 1

Take hung yogurt in a bowl. Add onion, ginger, green chillies, turmeric powder, red chilli powder, garam masala powder, kasuri methi powder, salt and coriander leaves. Mix.

Step 2

Add one cup of cornflour and mix. Divide into twelve equal portions. Dampen your hands, take a portion of the mixture, roll lightly in cornflour and shape into a kebab (one centimeter thick round). Prepare the other kebabs in the same way.

Step 3

Heat sufficient oil in a kadai and deep fry the kebabs till golden in colour.

Step 4

Remove and place onto an absorbent paper and serve hot with a chutney or sauce.

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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.