By Aditi Saraswat
November 26, 2025
Dahi kabab is prepared with thick curd, paneer, and light spices. It has a melt-in-the-mouth consistency, being crisp on the outside and creamy on the inside. Perfect as a party starter or as an evening snack, these kababs deliver restaurant-style flavours to your plate.
1 cup hung curd (thick) ½ cup grated paneer ¼ cup breadcrumbs 2 tbsp finely chopped onion 1–2 green chillies, chopped 2 tbsp chopped coriander ½ tsp roasted cumin powder Salt to taste 2–3 tbsp cornflour (for binding) Oil for shallow frying
Place 2 cups of curd in a muslin cloth and hang it for 2–3 hours, until the water is separated and the curd has thickened. You can also keep it overnight.
In a bowl, mix hung curd, grated paneer, onions, green chillies, coriander, cumin powder, salt, and breadcrumbs to knead a soft dough.
Add the cornflour slowly to adjust the binding. The mixture should be soft yet pliable but not sticky.
Grease your palms with oil and shape the mixture into small patties or tikkis. Lightly dust with cornflour or breadcrumbs so that they hold their shape while frying.
In a nonstick pan, heat oil and place kababs gently. Shallow fry on medium flame until it turns golden and crisp from both sides.
Place the kababs on paper tissue. Serve with mint chutney, onion rings, and lemon wedges for a perfect, crunchy bite.