Dahi ke Kabab

Handle with care – these tikkis are delicate and simply melt in the mouth. This is a Sanjeev Kapoor exclusive recipe.

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Dahi ke Kabab

Main Ingredients Hung yogurt, Onion
Cuisine Indian
Course Snacks and Starters
Prep Time 5-6 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Dahi ke Kabab

  • 3 cups Hung yogurt
  • 1 medium Onion chopped
  • 1 teaspoon Ginger chopped
  • ½ teaspoon Green chillies chopped
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Garam masala powder
  • ¼ teaspoon Dried fenugreek leaves (kasoori methi)
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped
  • ½ cup Cornflour/ corn starch
  • for shallow frying Oil


  1. Mix together yogurt, onion, ginger, green chillies, chilli powder, turmeric powder, garam masala powder, dried fenugreek leaves, salt and coriander leaves in a bowl. Add cornflour and mix well.
  2. Divide the mixture into equal portions and shape them into tikkis.
  3. Heat some oil in a non-stick pan. Place the tikkis in it and shallow-fry, turning sides gently, till golden on both the sides. Drain on an absorbent paper.
  4. Serve hot with tomato ketchup.