Dahi Ke Kebab Recipe | Dahi Kebab | Greek Yogurt Kebabs

Dahi Ke Kebab is a lip smacking Mughlai Appetizer that is creamy on the inside, crunchy on the outside and absolutely delicious packed with flavours from saffron. Serve it along with pickled onions and pudina chutney as a perfect appetizer for parties.

Archana Doshi
Dahi Ke Kebab Recipe | Dahi Kebab | Greek Yogurt Kebabs
7436 ratings.

The Dahi Ke Kebab is a classic Mughlai appetizer that can make you a star in your parties. The kebab recipe that used greek yogurt (hung curd), flavoured along with saffron and a minimum set of spices and given a binding with a little paneer and cheese that brings out the delicious taste of the kebab. 

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

Cuisine: Mughlai
Course: Appetizer
Diet: Vegetarian
Equipments Used: Hard Anodised Deep-Fry Pan
Prep in

2800 M

Cooks in

20 M

Total in

2820 M


14 kebabs


  • 450 grams Hung Curd (Greek Yogurt)
  • 1 Green Chilli , finely chopped
  • 1/2 teaspoon Black Salt (Kala Namak)
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Saffron strands , 1 large pinch
  • 1 tablespoon Gram flour (besan)
  • 4 sprigs Coriander (Dhania) Leaves , finely chopped
  • 1/2 cup Whole Wheat Bread crumbs

How to make Dahi Ke Kebab Recipe | Dahi 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. 

  3. To make hung curd, place a muslin cloth/ cotton handkerchief over a strainer. Place the strainer over a bowl to collect the whey.

  4. Add the curd/ greek yogurt to the muslin cloth.Place this for at least 24 hours or 2 days (more the better) in the refrigerator. 

  5. The whey gets separated and collected in the bowl below. The hung curd will be thick and collected in the muslin cloth. And keeping it refrigerated prevents it from getting sour.

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

  7. Preheat the oil for deep frying. Use a small deep frying pan, as the oil cannot to reused again, as there will be a lot of bread crumb residue.

  8. The kebabs are cooked on high heat and fry very fast. Hence it is important to keep the oil preheated. We will fry the Dahi Ke Kebabs as soon as they are shaped and tossed in bread crumbs. 

  9. 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, cumin powder, besan, saffron, salt to taste. Stir well to combine.

  10. Place the bread crumbs in a flat plate.

  11. Spoon a large tablespoon of the Dahi Kebab mixture into the bread crumbs. Toss the crumbs over the kebab mixture.

  12. Once it's lightly coated, lift off the plate and shape into a round ball and then lightly flatten it. 

  13. Once again toss into the bread crumbs for a second coat. Proceed the same way to shape the remaining Dahi Ke Kebab mixture.

  14. Add 2 Dahi Ke Kebabs at a time into the pre heated oil and fry on high heat. The kebabs take less than 15 seconds to get fried and crisp.

  15. Once it is dark golden brown and crisp remove the Dahi Ke Kebab from the heat and drain the excess oil in kitchen towels.

  16. Serve Dahi Ke Kebab along with Dhaniya Pudina Chutney as an appetizer for a house party