Dahi ke Kebab
Velvety patties made from hung curd and paneer, shallow-fried to perfection.
About this dish
A hallmark of Punjabi hospitality in high-end city hotels and wedding feasts, Dahi ke Kebab are a masterclass in texture. These kebabs are deceptively difficult because they feature a molten, creamy center protected by a thin, crispy crust. Traditionally served as a celebratory appetizer, they represent the Punjabi love for dairy products and subtle, aromatic spicing.
Ingredients
The Kebab Mix
- 500g (2 cups) Greek yogurt or Full-fat curd, hung for 8-12 hours
- 100g (3/4 cup) Paneer, finely grated
- 1/4 cup Roasted Gram Flour (Besan), to bind
- 2 Green chilies, finely minced
- 1 inch Ginger, finely grated
- 1/2 tsp White pepper powder
- 1/2 tsp Roasted cumin powder
- 1/2 tsp Cardamom powder
- 2 tbsp Fresh coriander, finely chopped
The Coating and Frying
- 1/2 cup Breadcrumbs or Panko
- 2 tbsp Cornflour, for dusting
- 1/2 cup Vegetable oil, for shallow frying
Method
- 1
Prepare Hung Curd
Place the curd in a muslin cloth and tie it tightly. Hang it over a bowl in the refrigerator for at least 8-12 hours until it loses all whey and becomes as thick and creamy as cream cheese.
- 2
Roast the Binder
In a small pan over low heat, dry roast the besan for 3-4 minutes until it smells nutty and turns a shade darker. Do not let it burn, as this provides the structural integrity for the kebab.
- 3
Combine Ingredients
In a chilled bowl, combine the thick hung curd, grated paneer, roasted besan, ginger, chilies, and all spices. Mix gently with your fingertips; over-mixing will cause the curd to release moisture and become sticky.
- 4
Season with Care
Add salt only at the very end. Salt draws out moisture, and if added too early, the mixture will turn into a paste that is impossible to shape.
- 5
Shape the Kebabs
Grease your palms with a little oil. Take a small portion of the mix and gently form it into a thick patty (roughly 2 inches wide). The mix will be very soft, so handle it like a delicate custard.
- 6
Double Coat
Lightly dust each patty with cornflour, then roll in breadcrumbs. This creates a protective shell that prevents the dahi from leaking out into the hot oil.
- 7
Chill Before Frying
Place the shaped kebabs on a plate and refrigerate for 20-30 minutes. This firms up the fat and the binder, ensuring they don't disintegrate upon contact with heat.
- 8
Shallow Fry
Heat oil in a heavy non-stick skillet over medium-high heat. Carefully place 3-4 kebabs at a time (do not crowd) and fry for 2 minutes on each side until the exterior is a deep golden brown and crispy.
- 9
Drain and Serve
Remove with a slotted spoon and place on a paper towel for 30 seconds. Serve immediately while the center is still warm and molten.
Notes & variations
- If the mixture is too wet, add a tablespoon of powdered poha (flattened rice) to absorb moisture.
- Always use full-fat curd; low-fat curd will result in a grainy, watery texture.
- Ensure the oil is hot; if the oil is lukewarm, the kebabs will soak up grease and break.
- You can add finely chopped cashews or raisins to the mix for a Royal (Shahi) touch.
Serve with
Spicy Mint-Coriander Chutney and a laccha onion salad.
Cook's note
Test one kebab first; if it breaks, add more roasted besan to the remaining mixture to strengthen the bind.