Dahi Ke Kebab- Greek Yogurt Kebabs

Dahi Ke Kebab or Greek Yogurt Kebabs are a popular Indian Appetizer or snack that is crunchy on the outside and soft inside. Serve with green chutney as an appetizer for your next party.

Archana's Kitchen
Dahi Ke Kebab- Greek Yogurt Kebabs
615 ratings.

The Dahi Ke Kebab is a classic Indian appetizer that can make you a star in your parties. The kebab recipe that used greek yogurt (hung curd) and slices of bread. The yogurt is flavored with kala namak and chaat masala and a few green chillies and covered in damp bread that is then pan fried. The result of this kebabs is its super delicious and healthy too. 

Serve Dahi Ke Kebab along with Dhaniya Pudina Chutney for a house party.

If you like this recipe, you can also try other Indian appetiser such as

  1. Moong Matar Kebab Recipe
  2. Rajma Malai Cutlet Recipe
  3. Congress Buns Recipe

Course: Appetizer
Diet: Vegetarian
Equipments Used: Cast Iron Tawa/ Flat Skillet
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


    Ingredients for the filling
  • 400 ml Hung Curd (Greek Yogurt)
  • 2 Green Chillies , finely chopped
  • 1 pinch Black Salt (Kala Namak)
  • 1/2 teaspoon Chaat Masala Powder
  • Salt , to taste
  • Ingredients for the wrapper
  • 10 Whole Wheat Brown Bread , slices of white bread with the brown edges cut off
  • Sunflower Oil , as required for frying

How to make Dahi Ke Kebab- Greek Yogurt Kebabs

  1. To begin making the Dahi Ke Kebab Recipe we will first make the hung curd.

  2. You can also use Greek yogurt that is thick and free from whey. To make the hung curd at home, pour the yogurt in a muslin or cheese cloth. Tie the edges of the cloth and hang it over the kitchen sink for at least 2 hrs. Alternatively you can place yogurt in the fine sieve cloth mesh strainer. Allow the strainer to sit over a dish so that it can collect the whey from the yogurt. Place it in the refrigerator overnight and you will not have to worry about the yogurt getting sour. 

  3. The important thing to note here is the yogurt should be thick, with no whey.

  4. Once the whey from the yogurt is drained, transfer the yogurt to a large mixing bowl and stir in the remaining filling ingredients like the green chillies, black salt, chaat masala powder and salt to taste. Stir well to combine.

  5. Dip the bread slices one by one in water for about 2 seconds and squeeze out the water by pressing in between the palm of your hands.

  6. Take a tablespoon of the yogurt mixture and place in the middle of the damp bread slice. Roll the bread length-wise by bringing the edges together and taking care the filling remains tight in the center. Seal the edges by pinching the bread together. Squeeze the ends little tight giving it a triangular shape or circular shape.

  7. Repeat the above procedure with the remaining bread slices.

  8. Preheat a cast iron skillet on medium heat. Place the yogurt filled bread kebabs onto the skillet. Drizzle oil and cook them on medium heat, flipping them over a couple of times, until it turns golden brown. Proceed the same way with the remaining Dahi Bread Kebabs.

  9. Serve Dahi Ke Kebab along with Dhaniya Pudina Chutney for a house party.


Last Modified On Wednesday, 07 August 2019 15:48
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