Dahi Kebab – Baked

A very common appetiser in North India, there are many variants of it. Am sharing the version I prefer and find light on the tummy. It can fried and baking it was my attempt to make it healthier. The other popular version is similar to a bread roll which I am yet to try.

Time – 30 Minutes preparation time + Baking time – 20 minutes


  1. Hung curd(see notes) – 200 gms
  2. Cottage cheese(paneer) grated – 100 gms
  3. Green chillies chopped – 4
  4. Ginger chopped – 1/2 inch
  5. Green coriander stems chopped – a bunch
  6. Green cardamom powdered – 6
  7. Roasted gram flour(sattu) – 1.5 tbsp
  8. Oil – 1 tbsp for baking OR 2 tbsp for shallow frying


  1. Mix chillies, coriander stems and Ginger mix
  2. Add cardamom powder & mix well
  3. Next add hung curd & salt and mix well
  4. Gradually add bread crumbs, mixing well
  5. Then add sattu, checking the consistency you can add more if needed
  6. Now keep the batter in fridge for 30 minutes
  7. Oil your palms and make round kebabs
  8. Preheat the oven at 180 degrees C
  9. Place a baking sheet on the tray and oil it with a brush
  10. Now place the kebabs on the tray and brush with oil lightly and bake for 15 minutes. Then flip the kebabs and bake for another 10-15 minutes. The kebabs should fluff up a little and turn golden brown
  11. Alternatively, the kebabs can be shallow fried on a tawa/pan. Heat the tawa on high flame with just a brush of oil. Now lower the flame and place the kebabs and cook for maximum 2 minutes, while flipping only once. The idea is to keep the inside of the kebabs soft and crisp from the top.


  1. For 200 gms of hung curd, take 500 gms of normal curd and put it in a sieve and leave it overnight in the fridge.

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