Dahi Kebab Recipe

Prepare hung curd (if not ready)

If you don't have hung curd ready, line a fine mesh sieve with cheesecloth and place over a bowl. Spoon plain yogurt into the cloth, gather corners, tie and chill in refrigerator for 2–4 hours to drain excess whey until thick.

In a large mixing bowl combine the 2 cups hung curd, crumbled paneer and mashed potato. Mix thoroughly to form a smooth, slightly thick mixture. The potato and paneer provide body so the mixture should be soft but shapeable.

Add the finely chopped onion, green chilies, chopped coriander, roasted cumin powder, garam masala, amchur, black salt (or regular salt), and freshly ground black pepper. Fold gently so the herbs and spices are evenly distributed.

Add 2 tablespoons cornstarch (or gram flour) to the mixture as a binder. Taste and adjust seasoning. If the mixture feels too wet and won't hold shape, add an extra 1 tablespoon cornstarch or 2 tablespoons gram flour. Chill the mixture for 20–30 minutes to firm up; this makes shaping easier.

Divide the chilled mixture into 10–12 equal portions (for 4 servings). Wet your palms slightly and shape each portion into a 1/2–3/4-inch thick round patty or oval kebab about 2.5–3 inches across. Place shaped kebabs on a tray lined with parchment and refrigerate for another 10 minutes so they set.

Prepare the batter: in a shallow bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cold water and 1/4 teaspoon salt to make a smooth, slightly thick batter (should coat the back of a spoon). Adjust water by a tablespoon if needed.

Spread the breadcrumbs in a separate shallow plate. Working with one kebab at a time, dust lightly with a teaspoon of flour (from the reserved amount) to dry the surface, then dip into the batter to coat evenly, letting excess drip off, and press into breadcrumbs so the coating sticks. For a crispier coating, double-dip: after first breadcrumb coat, chill 5 minutes then repeat batter + breadcrumbs.

Heat 1/2 cup neutral oil in a heavy nonstick or cast-iron skillet over medium heat. To test the oil, drop a small pinch of breadcrumb — it should sizzle gently. Reduce heat to medium-low to avoid burning and maintain a steady sizzle.

Add kebabs in a single layer without crowding (you may need two batches). Fry 3–4 minutes per side until golden brown and crisp, using a spatula to press gently for even contact. Adjust heat as necessary so coating browns evenly. Total frying per kebab should be about 6–8 minutes depending on thickness.

Remove cooked kebabs to a rack or paper towel-lined plate to drain. Keep warm in a low oven (90–100°C / 200–210°F) if making multiple batches.

Mint-coriander chutney

In a blender combine the fresh mint leaves, fresh coriander, 1/2 green chili (or adjust), 1 tablespoon lemon juice, 2 tablespoons plain yogurt and 1/4 teaspoon salt. Blend to a smooth paste, adding 1–2 tablespoons water if needed to reach a thick sauce consistency. Taste and adjust lemon, salt or chili.

Sweet tamarind chutney

Whisk together 2 tablespoons tamarind paste, 1 tablespoon jaggery (or brown sugar), 1/4 teaspoon cumin powder and 1/4 teaspoon salt. Add 1–2 tablespoons warm water and stir until sugar dissolves and the chutney is pourable. Adjust sweetness/tang to taste.

Place 2–3 hot dahi kebabs per serving on a serving plate. Spoon a little mint chutney and tamarind chutney alongside or drizzle artistically over kebabs.

Sprinkle pomegranate seeds, microgreens or chopped cilantro over the kebabs and dust lightly with chaat masala for brightness. Serve immediately while crisp.