Among the many gems of Rajasthani fare, one dish that stands out for its elegance and surprising simplicity is the Dahi ke Kebab — soft, creamy yogurt-based kebabs that melt in your mouth.
Often served as an appetizer in royal thalis or festive meals, Dahi ke Kebab (Yogurt Kebabs) are a vegetarian’s delight. They bring together the richness of hung curd, the crunch of onions and nuts, and the warmth of Indian spices in one irresistible bite. Even better? They’re easier to make at home than you’d think!
What are Dahi ke Kebab?
Originating from North Indian and Rajasthani kitchens, Dahi ke Kebab are shallow-fried patties made primarily from hung curd (thick strained yogurt), paneer, and subtle spices. While kebabs are often associated with meat, these vegetarian versions offer the same richness and depth — with a creamy, tangy center and a crisp golden crust.
Traditionally served with green chutney or pickled onions, they make an elegant starter for dinner parties, festive platters, or even cozy evening snacks with chai.
Why You’ll Love Making Them at Home
- No Oven or Grill Needed – Just a non-stick pan and minimal oil.
- Perfect for Vegetarians – Full of protein and flavor, without any meat.
- Great Make-Ahead Snack – Shape and refrigerate the kebabs in advance, then fry just before serving.
- Elegant & Impressive – These kebabs look and taste gourmet but are surprisingly easy to put together.
Ingredients for Dahi ke Kebab
Main:
- 1½ cups hung curd (drained overnight for best results)
- ½ cup grated paneer (or crumbled)
- 1 small onion, finely chopped
- 2 tbsp roasted besan (gram flour) or breadcrumbs
- 1–2 green chilies, finely chopped
- 1 tbsp ginger, grated
- 1 tbsp chopped coriander leaves
- 1 tbsp chopped mint leaves (optional)
- 1 tbsp cashew nuts or raisins (optional, for texture)
- ½ tsp garam masala
- Salt to taste
- Oil for shallow frying
Step-by-Step Instructions
1. Prepare the Hung Curd
- Place regular curd in a muslin cloth and hang it overnight (or for at least 6–8 hours) in the fridge to drain excess whey.
- You should be left with thick, creamy curd that’s almost cheese-like in texture.
2. Mix the Kebab Dough
- In a bowl, combine hung curd, grated paneer, chopped onions, chilies, ginger, herbs, salt, and garam masala.
- Add roasted besan or breadcrumbs gradually until the mixture holds shape but remains soft.
- Mix gently — the goal is to keep the mixture light, not pasty.
3. Shape the Kebabs
- Wet your hands slightly and form small patties or tikkis.
- If desired, insert a few bits of cashew or raisins in the center for a royal twist.
4. Chill (Optional but Recommended)
- Refrigerate the shaped kebabs for 20–30 minutes. This helps them hold together while frying.
5. Shallow Fry to Perfection
- Heat a little oil in a non-stick pan on medium heat.
- Gently place the kebabs and cook until golden on both sides, about 2–3 minutes per side.
- Drain on paper towels.
Serving Suggestions
Serve hot with:
- Mint coriander chutney
- Sweet tamarind chutney
- Pickled onions or radish salad
- A warm cup of masala chai or as part of a festive Rajasthani platter
Tips for Success
- Use full-fat curd for the best texture and flavor.
- Roast besan before adding to remove raw taste and improve binding.
- If the mixture feels too wet, add more breadcrumbs — but don’t overdo it or the kebabs may turn dry.
- For a low-oil version, you can bake or air-fry the kebabs at 180°C (350°F) until golden.
A Royal Bite of Rajasthan in Every Kebab
Rajasthani Dahi ke Kebab are a testament to the region’s culinary brilliance — where even simple ingredients like curd and paneer can be elevated into a dish fit for royalty. Making them at home brings the flavors of palaces, spice bazaars, and family traditions right into your kitchen.
So, next time you’re looking for a unique vegetarian appetizer or a way to impress your guests with minimal effort, try making these delicate, flavorful kebabs. They’re easy, elegant, and absolutely delicious.
