By Introduction
Dahi kebab, also known as curd kebab or yogurt kebab, is a delightful vegetarian dish that has earned a special place in Indian cuisine, particularly in the royal kitchens of North India. Its creamy, tangy, and mildly spiced taste makes it a popular appetizer, especially during festive occasions or as a restaurant-style starter at home. The kebabs are made using thick strained yogurt (hung curd), paneer (cottage cheese), and a blend of spices. The result is a crispy exterior with a melt-in-the-mouth creamy filling. Unlike regular kebabs, which are often meat-based, these are light yet rich in flavor, making them a perfect dish for vegetarians and health-conscious food lovers.
Ingredients
For hung curd:
- 2 cups fresh yogurt (curd)
- Muslin cloth or a clean kitchen towel
For kebab mixture:
- 1 cup hung curd
- ½ cup grated paneer (cottage cheese)
- 2 tablespoons roasted gram flour (besan)
- 1 tablespoon cornflour or breadcrumbs (for binding)
- 1 tablespoon finely chopped onion (optional)
- 1 tablespoon finely chopped green chilies
- 1 tablespoon chopped coriander leaves
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala
- ½ teaspoon black pepper powder
- Salt to taste
For shallow frying:
- 3 to 4 tablespoons ghee or oil
For garnish and serving:
- Mint chutney
- Onion rings and lemon wedges
Preparing Hung Curd
The key to a successful dahi kebab is properly strained yogurt. Place a muslin cloth over a bowl, pour in the fresh curd, gather the ends of the cloth, and tie it securely. Hang it over the sink or a bowl for about 4–5 hours, or refrigerate overnight, allowing all the whey to drain out. What remains is thick, creamy hung curd that forms the base of your kebabs. Skipping this step can make your kebabs fall apart while cooking, so don’t rush it.
Making the Kebab Mixture
In a mixing bowl, combine the hung curd, grated paneer, roasted gram flour, and cornflour. These ingredients together provide creaminess and structure. Add chopped onions, green chilies, and coriander leaves for freshness and a mild crunch. Season the mixture with roasted cumin powder, garam masala, black pepper powder, and salt. Mix gently until all ingredients are well incorporated. The mixture should hold its shape; if it feels too soft, add a little more gram flour or breadcrumbs.
Cover the bowl and refrigerate for 20–30 minutes. Chilling firms up the mixture, making it easier to shape into kebabs.
Shaping the Kebabs
Once the mixture is firm, divide it into equal portions and roll each portion into small patties or oval shapes. Grease your palms lightly with oil to prevent the mixture from sticking. You can make them round for a traditional look or cylindrical for easy shallow frying. Arrange the shaped kebabs on a plate and refrigerate for another 10–15 minutes. This step helps the kebabs hold their shape during cooking.
Cooking the Kebabs
Heat ghee or oil in a non-stick pan over medium heat. Place the kebabs gently in the pan and cook them until golden brown on both sides, turning carefully to avoid breaking them. This usually takes about 2–3 minutes per side. The goal is to achieve a crisp, golden crust while keeping the inside soft and creamy. Avoid overcrowding the pan; cook in batches if necessary.
For a healthier version, you can bake the kebabs at 200°C (390°F) for about 15 minutes, flipping them halfway through. Alternatively, air-frying is another guilt-free option.
Serving Suggestions
Dahi kebabs taste best when served hot. Garnish them with fresh coriander leaves and serve with mint chutney, tamarind sauce, or a light yogurt dip. Accompany with onion rings and lemon wedges for added zest. They pair beautifully with a refreshing beverage like chilled lassi or a tangy mocktail.
Tips for Perfect Dahi Kebabs
- Strain the curd properly: Excess moisture is the most common reason kebabs fall apart.
- Adjust binding agents: If the mixture feels too soft, add a bit more gram flour or breadcrumbs.
- Use fresh ingredients: Fresh paneer and curd enhance the flavor and texture.
- Handle gently: Dahi kebabs are delicate; flip them carefully while cooking.
- Customize flavors: Add chopped nuts or raisins for a richer, royal taste, or experiment with smoked spices for a unique twist.
Conclusion
Dahi kebabs are a creamy, flavorful, and healthier alternative to deep-fried snacks. Their melt-in-the-mouth texture, combined with the tanginess of yogurt and the mild spices, makes them a perfect appetizer for parties, family dinners, or even a cozy evening snack. Once you master the art of making hung curd, preparing dahi kebabs becomes simple, quick, and endlessly rewarding.
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