Dahi kebab| Dahi Kabab | Restaurant Style Dahi kebab

You have heard the expression “melt -in -the- mouth”, I am sure? If you really want to experience the feeling and taste of what ‘melt in the mouth’ means, you must taste the fantastic recipe called Restaurant Style Dahi Kabab.

This Kabab is crisp on the outside and soft as butter on the inside. The moment you keep it in your mouth it slips down your throat so smoothly you will never even realise it. This is an ideal starter dish for parties. You cannot praise the founder, the pioneer of this dish enough. The combination of the ingredients that go into the making of this Kabab is simply superb.

Each item is in an ideal ratio, and a perfect balance of tastes and flavours is achieved. Before you set out to try this recipe, go through the Tips column once. All your doubts will be cleared. This will also help you to master the recipe in such a way that each time you try to make it, the taste will remain perfectly intact, assuredly!!!

you may also like this recipe Paneer Popcorn recipe

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• Tie the thick and sweet curds made of Buffalo milk in a muslin cloth tightly and keep it in a colander on a plate. Keep some weight on the curd bundle and leave it overnight in the refrigerator. You will get soft but firm and thick curds of Paneer-like consistency. Because of being in the fridge, the curd will not go sour.

Onion-Green Chilli and Ginger:

• These three ingredients should be chopped very fine. Do not chop it coarse. If you wish, you may grate Ginger and Green Chillies.

Lemon Juice:

• The curd I was using was very sweet so I added a little juice of lemon for taste. You may decide to use lemon juice depending on whether the curd you have is sweet or sour.

Paneer/ Cheese:

• Cheese is useful in holding the soft curd together. Grated Paneer helps the Kabab from melting in hot oil when being fried. The Kabab will retain its shape and texture.


• The Kababs have to be fried in sufficient oil. Take care to use oil enough to immerse the Kababs when put in to fry. That helps in the Kababs frying quickly and becoming firm. If you try to fry the Kababs in shallow oil, they may stick to the frying pan and the soft Kababs may disintegrate.

Dahi kebab| Dahi Kabab | Restaurant Style Dahi kebab - Recipe Video

Dahi kebab| Dahi Kabab | Restaurant Style Dahi kebab

Starters | vegetarian
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Resting Time 3 hrs
  • Total Time 3 hrs 30 mins


  • 1/2 litre Thick and Sweet curd
  • 1 tbsp Green Chilli (Grated)
  • 1 tbsp Onions (Finely chopped)
  • 1/2 tbsp Ginger (Finely Chopped)
  • Salt (To taste)
  • 1/2 tbsp Chat Masala
  • 2-3 tbsp Chana Dal Powder (Roasted)
  • 1/2 Cup Paneer (Grated)
  • 1/2 Cup Processed Cheese (Grated)
  • 1 1/2 Cup Bread Crumbs
  • Oil (For frying)
  • 2 tbsp Coriander leaves(chopped)


  1. Take the sweet, fresh curds onto a muslin cloth and tie it into a tight bundle to squeeze out the moisture. Keep the muslin bundle in a colander on a plate and put some weight on it to press down. Leave this in a fridge for 2 -3 hours or even overnight. The curds will remain fresh and not ferment.
  2. Take out the solidified curds. It now looks like Paneer. Add all the ingredients and ½ cup of Bread Crumbs and mix well using a spoon.
  3. Take a big lemon- sized ball of the curd mixture and pat it down into a disc shape. Roll it gently in the rest of the bread crumbs.
  4. Once all the Kababs are shaped and well- coated with the bread crumbs, leave them in the fridge for at least an hour to become firm.
  5. Take out the Kababs from the fridge after one hour, and fry to a nice brown colour in a pan with sufficient oil on medium flame.
  6. Serve with Mint (Pudina) Chutney. Please note that these Kababs are best when eaten hot.

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