By Aditi Saraswat
March 9, 2026
Dahi kababs have the perfect blend of creamy and crispiness in every bite. Hung curd is mixed with light spices and then shaped into small patties, then shallow-fried, turning into a melt-in-the-mouth snack. Read on to know some sure-shot tips to make perfect dahi kababs every time.
To make dahi kabab, always use well-strained hung curd that has very little moisture. Too much water makes the mixture loose, which causes the kababs to break while shaping or frying.
Mix the roasted gram flour, breadcrumbs, or mashed paneer into the mixture. These ingredients soak up the excess moisture, letting the kababs hold their shape while frying.
After mixing all the ingredients, keep the mixture to refrigrate for about 20–30 minutes. This will firm up the mixture, and shaping the kababs will be much easier.
Grease your palms wih little oil and shape the kababs with light hands. Pressing them too hard can make them dense that will further cause cracks.
After shaping, roll each kabab lightly in breadcrumbs before you proceed to fry. This will make a thin outer layer that covers the soft interior and prevents breaking.
Fry the kababs on medium heat instead of using the high flame. Slow, even frying helps them set properly and make a crisp golden crust that do not fall apart.