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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Dahi Ke Kebab Recipe

Dahi Ke Kebab Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Dahi Ke Kebab Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups hung yogurt (thick Greek-style yogurt, strained); 1 cups paneer, crumbled; 1 cup boiled potato, medium, mashed; 1 cup green peas, thawed if frozen; 1 tbs green chilies, finely chopped; 2 tbs fresh coriander, finely chopped; 1 tsp ginger, grated; 1 tsp garam masala; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp chat masala; 1 tsp black pepper, freshly ground; 1.25 tsp salt; 3 tbs cornstarch (or arrowroot); 1 tbs lime juice; 3 tbs plain breadcrumbs (for binding/coating); 2 tbs all-purpose flour (for light dredge); 2 tbs water (to make slurry, if needed); 6 tbs oil for shallow frying; 0.5 tsp chaat masala (for sprinkling); 2 tbs fresh coriander leaves; 4 pieces lemon wedges; 0.5 cups mint chutney or tamarind chutney (optional)

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h

Serves4

Creamy yogurt kebabs shallow fried.

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Ingredients

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Kebab Mixture

2 cups hung yogurt (thick Greek-style yogurt, strained)

1 cups paneer, crumbled

1 cup boiled potato, medium, mashed

1 cup green peas, thawed if frozen

1 tbs green chilies, finely chopped

2 tbs fresh coriander, finely chopped

1 tsp Ginger, grated

1 tsp Garam masala

1 tsp Coriander powder

1 tsp Cumin powder

1 tsp chat masala

1 tsp Black pepper, freshly ground

1 1/4 tsp Celtic sea salt

3 tbs cornstarch (or arrowroot)

1 tbs ReaLime juice

Coating & Frying

3 tbs plain breadcrumbs (for binding/coating)

2 tbs all-purpose flour (for light dredge)

2 tbs water (to make slurry, if needed)

6 tbs oil for shallow frying

Garnish & Serve

1/2 tsp chaat masala (for sprinkling)

2 tbs fresh coriander leaves

4 pieces lemon wedges

1/2 cups mint chutney or tamarind chutney (optional)

Method

Preparing the Yogurt Mixture

Strain yogurt (if not using pre-hung)

If your yogurt is not already thick, line a fine-mesh sieve or cheesecloth over a bowl and strain 2.5 cups plain yogurt for 1–2 hours in the refrigerator until you have 2 cups thick hung yogurt. Discard or reserve the whey.

In a large mixing bowl combine the 2 cups hung yogurt, crumbled paneer, and mashed boiled potato. Mix gently to a uniform creamy but slightly coarse texture — do not overwork; small curds from paneer are fine.

Fold in the green peas, chopped green chilies, grated ginger, and fresh coriander until evenly distributed.

Add the garam masala, coriander powder, cumin powder, chat masala, freshly ground black pepper and 1.25 tsp salt. Stir to combine.

Add 3 tablespoons cornstarch and 3 tablespoons breadcrumbs to the mixture. The cornstarch and breadcrumbs will absorb extra moisture and help bind. Mix well and taste; adjust salt or spices as needed. Add 1 tablespoon lime juice and mix.

Cover the bowl and refrigerate for 30–45 minutes. Chilling firms the mixture so you can shape kebabs easily.

Shaping and Coating

Divide the chilled mixture into 10–12 equal portions (about 2 tablespoons each for small patties or 3 tablespoons for slightly larger). Roll each portion between your palms to form a smooth ball, then flatten gently into a 1/2-inch thick patty or oval kebab. Wet hands lightly if mixture sticks.

Spread the 3 tablespoons breadcrumbs on a plate. Place the 2 tablespoons flour in a shallow bowl and whisk with the 2 tablespoons water to make a thin slurry (or use just flour if batter not needed). Lightly dredge each patty in flour (shake off excess), then press into breadcrumbs to coat both sides. For a crisper crust, you can double-coat: dip again briefly into slurry and re-coat with breadcrumbs.

Shallow Frying

Heat a wide nonstick or cast-iron skillet over medium heat. Add 4–6 tablespoons oil and let it warm until shimmering but not smoking (about 1–2 minutes). Test by dropping a few breadcrumbs — they should sizzle gently.

Place kebabs in a single layer with space between them (do not overcrowd). Fry 3–4 kebabs at a time depending on pan size. Cook 3–4 minutes on the first side until golden brown and firm enough to flip.

Flip carefully using a spatula and cook the other side 2–3 minutes until golden and cooked through. Adjust heat as needed so crust browns but doesn't burn; reduce to medium-low if browning too quickly before center sets.

If more oil is needed between batches, add 1 tablespoon at a time. Transfer finished kebabs to a plate lined with paper towel to drain excess oil.

Finishing and Serving

Arrange kebabs on a serving platter. Sprinkle lightly with 1/2 tsp chaat masala and scatter fresh coriander leaves on top. Serve hot with lemon wedges and mint or tamarind chutney on the side.

Leftover kebab mixture can be refrigerated up to 24 hours; shaped un-fried kebabs can be kept covered in the fridge for a few hours. Reheat gently in a skillet or oven to retain crispness.