Dahi Ke Kebab
Ingredients
- 1 cup hung curd (yogurt strained overnight in a muslin cloth)
- 100g paneer, crumbled finely
- 2 tbsp chickpea flour (besan)
- 1 tbsp cornflour
- 1 green chilli, very finely chopped
- 1 tsp ginger, finely grated
- ½ tsp cumin powder
- ½ tsp chaat masala
- ¼ tsp white pepper or black pepper
- 2 tbsp fresh coriander, finely chopped
- 2 tbsp fresh mint, finely chopped
- Salt to taste
- Oil or butter for the griller
Steps
- 1
Make the kebab mixture
In a bowl, combine hung curd, crumbled paneer, besan, cornflour, green chilli, ginger, all spices, coriander, and mint. Mix thoroughly until a smooth, stiff paste forms. The mixture should hold its shape when you press a portion in your palm.
- 2
Chill the mixture
Cover and refrigerate for 30 minutes. A chilled mixture is significantly easier to shape and holds together better in the griller.
- 3
Shape the kebabs
With lightly oiled hands, take a portion of the mixture and shape into flat oval patties about 7 cm long and 1.5 cm thick. Work quickly while the mixture is cold.
- 4
Preheat and grease the griller
Preheat the sandwich griller on the highest setting for 5 minutes. Brush both plates generously with oil or butter.
- 5
Grill
Place 3–4 kebabs on the lower plate, leaving space between each. Close the griller very gently — the kebabs are soft and need gentle contact rather than hard pressing. Cook for 6–8 minutes until both sides are golden and the kebabs have firmed up.
- 6
Serve immediately
Remove carefully with a flat spatula. Serve hot with green chutney, sliced red onion, and a wedge of lemon.
Tips for Best Results
💡 Hung curd must be very dry
This is non-negotiable. Strain regular yogurt for at least 12 hours — overnight is better. Wet curd produces a mixture that will never hold its shape.
💡 Besan is the key binder
Chickpea flour absorbs the remaining moisture from the curd and provides structure. Do not reduce the quantity.
💡 Gentle closing of the griller
These kebabs are very soft when raw. Close the lid until it just touches the surface — do not press down hard or they will squish flat.
About this recipe ↓About this recipe ↑
A Delicate Kebab That the Griller Handles Beautifully
Dahi ke kebab are notoriously fragile — the hung curd mixture is soft and tends to stick to a pan and fall apart when you try to flip them. Many home cooks avoid them for exactly this reason.
A sandwich griller solves the sticking and flipping problem in one stroke. The kebab sits between two plates that cook simultaneously — there is no flipping required and the press holds the kebab together as it cooks and firms up. What was a tricky stovetop dish becomes completely foolproof.
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Gas-Free Entertaining
Dahi ke kebab in the sandwich griller makes a previously difficult party dish completely achievable at home without gas. Explore more no-gas recipes in our collection.
