As you may have guessed from the title, Dahi Kebabs are prepared using one main ingredient, Dahi (Yoghurt). We use some basic spices, cheese (paneer) and coat it in bread crumbs and deep fry it till it reaches a golden brown color. When you bite into them they simply melt in your mouth and you are left craving for more because eating one won’t be fair:)

It is quite possible that you may not have heard of Dahi Kebabs before. I was introduced to them in 2016 on a trip to India and knew that I had to recreate the recipe with my own spin.

What kind of yogurt do we use?

In order to make the perfect Dahi Kebabs, you have to use greek yogurt. The idea is for the yogurt to not have any liquid in it or else the kebabs will not hold their shape. I used Trader Joe’s Greek Yogurt and used a cheesecloth to drain out the liquid. Since Greek Yogurt does not have so much liquid in it, straining it for 2 hours was enough.

Can we use regular yogurt?

If you cannot find Greek Yogurt, you can use regular plain yogurt, but you will have strain it using a cheesecloth overnight so that there is no liquid in it. The creamier the yogurt, the better the kebabs will be; however, you can certainly opt for low-fat yogurt.

What shall we do with the strained liquid?

Do not throw the liquid away. This liquid is called whey and it is an excellent source of protein. You can read its health benefits here: Whey Health Benefits. I use it in Dals instead of water or to knead the dough with it.

What if the Dahi Kebab mixture is too liquidy?

If you find that your mixture has too much liquid in it you can add more roasted chickpea flour (besan).

Can we prepare the Dahi Kebab mixture in advance?

Since this recipe is made using yogurt, it needs to be prepared and cooked right away otherwise the mixture for the kebabs will begin to release moisture and you will not be able to fry properly.

Do we have to deep fry the Dahi Kebabs?

Deep frying will be the best way to enjoy them. If you want to pan-fry them I would recommend freezing them for 30-40 minutes so that the mixture can harden up and can hold its shape when pan-frying.

What if we don’t have Indian Paneer?

A good substitute for the Indian Paneer can be a mild cheddar cheese.

What can we enjoy this with?

You can enjoy the Dahi Kebabs with any of your favorite sauces or chutneys. You can also try some of my other Kebab recipes:

Seekh Kebabs

Malai Kebabs

Kubideh (Persian Kebabs)