How to make Dahi Ke Kabab - Grill Pan - Extremely delicious melt in the mouth grilled yogurt kababs

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Hung Yogurt (हंग कर्ड / दही का चक्का ), Bengal Gram

Cuisine : Indian

Course : Snacks and Starters

Dahi Ke Kabab - Grill Pan Recipe Card

Dahi Ke Kabab - Grill Pan

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Dahi Ke Kabab - Grill Pan checkout Dahi Ke Kebab, Dahi Ke Kebab, Dahi ke Kabab. You can also find more Snacks and Starters recipes like Chicken Tikka Sandwich, Almond Coated Prawns, Masala Fried Egg, Vegetables with garlic sauce.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Ke Kabab - Grill Pan Recipe

  • Hung Yogurt 250 grams

  • Bengal Gram powdered 1 1/2 tablespoons

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Green cardamom powder 1 tablespoon

  • Cinnamon powder 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Pure ghee 4 tablespoons

  • Onion thinly sliced 1 medium

  • Garlic ground 2-3 cloves

  • Clove powder 1/4 tablespoon


Step 1

Place the hung yogurt in a bowl. Add the roasted gram powder, salt, one teaspoon chilli powder, half a teaspoon cardamom powder, one-fourth teaspoon cinnamon powder and one-fourth teaspoon pepper powder and mix well.

Step 2

Divide into twenty equal portions. Moisten your hands and flatten each portion to give the kababs a smooth, even shape. Heat one teaspoon in the Grill Pan and place five kababs, with a little space between each.

Step 3

Fry the kababs till the underside is a light golden brown. Flip over gently, drizzle one teaspoon ghee all around and fry till both the sides are equally golden.

Step 4

Drain and set aside. Heat three teaspoons ghee in another non stick pan and fry onion till golden brown. Drain on absorbent paper and grind to a paste.

Step 5

Heat remaining ghee in the pan, add garlic, remaining chilli powder, fried ground onions, clove powder, remaining cardamom powder, cinnamon powder, pepper powder and the salt, and sauté till the ghee separates.

Step 6

Add the kababs and gently mix into the masala. Serve immediately.