How to make Dahi Ke Kebab -

Dahi kababs also known as dahi ke kabab are quite a common kind of vegetarian kebabs eaten in Northern India. These are made of hung curd, paneer, flour and basic spice powders and found in North Indian restaurants. Rich, richer, richest – you will be at a loss how to rate these creamy and soft Dahi ke Kebabs.

Sanjeev Kapoor

This recipe is from the book Marwari Vegetarian Cooking.

Main Ingredients : Hung Yogurt (हंग कर्ड / दही का चक्का ), Roasted Bengal gram (भुनी हुई चने की दाल)

Cuisine : Rajasthani

Course : Snacks and Starters

Dahi Ke Kebab

Dahi Ke 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 : 16-20 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dahi Ke Kebab Recipe

  • Hung Yogurt 250 grams

  • Roasted Bengal gram powdered 1 1/2 tablespoons

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Green cardamom powder 1 teaspoon

  • Cinnamon powder 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Ghee 1/2 cups

  • Onion thinly sliced 1 medium

  • Garlic ground 2-3 cloves

  • Clove powder 1/4 teaspoon


Step 1

ake hung yogurt in a bowl. Add roasted gram powder, salt, one teaspoon red chilli powder, half teaspoon green cardamom powder, one fourth teaspoon cinnamon powder and one fourth teaspoon black pepper powder and mix well.

Step 2

Divide into twenty equal portions. Dampen your hands and flatten each portion to give the kebabs smooth and even shape.

Step 3

Heat ghee in frying pan and fry the kebabs, a few at a time, to a light golden colour. Drain and set aside. In the same ghee, fry onion till golden brown.

Step 4

Drain and grind to a paste. In the ghee remaining in the pan add garlic, remaining red chilli powder, fried ground onions, clove powder, remaining green cardamom powder, remaining cinnamon powder, remaining black peppercorn powder and salt and sauté till oil surfaces.

Step 5

Add kebabs and gently mix into the masala. Serve immediately.

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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.