How to make Dahi ke Kabab -

Handle with care – these tikkis are delicate and simply melt in the mouth.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Dahi ke Kabab checkout Dahi Ke Kebab, Dahi Ke Kebab, Creamy Veggie Sandwich, Dahi ke Sholay - SK Khazana . You can also find more Snacks and Starters recipes like Flowy Mango Crisps Chicken Frankie Crispy Dahi Kebab Dosa Egg Sandwich

Dahi ke Kabab

Dahi ke Kabab 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 : 5-6 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dahi ke Kabab Recipe

  • Hung yogurt 3 cups

  • Onion chopped 1 medium

  • Ginger chopped 1 teaspoon

  • Green chillies chopped ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Garam masala powder ½ teaspoon

  • Dried fenugreek leaves (kasoori methi) ¼ teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Cornflour/ corn starch ½ cup

  • Oil for shallow frying


Step 1

Mix together yogurt, onion, ginger, green chillies, chilli powder, turmeric powder, garam masala powder, dried fenugreek leaves, salt and coriander leaves in a bowl. Add cornflour and mix well.

Step 2

Divide the mixture into equal portions and shape them into tikkis.

Step 3

Heat some oil in a non-stick pan. Place the tikkis in it and shallow-fry, turning sides gently, till golden on both the sides. Drain on an absorbent paper.

Step 4

Serve hot with tomato ketchup.

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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.