Healthy Dahi Kababs

Name: How to Make Healthy Dahi Kababs | Easy & Delicious Healthy Dahi Kababs Recipe
Total time: 4 h 20 min
Yield: 10
Cuisine: north-indian

These Healthy Dahi Kababs are a lighter twist on the popular North Indian snack made with hung curd, paneer, and spices. Pan-fried instead of deep-fried, they are creamy inside, crisp outside, and perfect as a guilt-free appetizer.

prep time 4 Hour 20 Mins

cook time 15 Mins

chef Ankita Singh

Dahi Kababs are a classic delicacy from North India, known for their melt-in-the-mouth texture and tangy, spiced flavor. Traditionally, they are made by mixing hung curd (thick yogurt) with paneer, besan or bread crumbs, and mild spices, then shaping into patties and frying. The result is a kebab that’s crisp outside while staying soft and creamy inside.

This healthy version avoids deep-frying and instead uses shallow frying or air-frying to reduce oil without compromising taste. Hung curd provides a probiotic-rich base, while paneer adds protein and structure. Gram flour or oats powder helps bind the mixture, and finely chopped vegetables like onions, carrots, or bell peppers add texture and nutrition.

These kababs are versatile—you can serve them as starters with mint chutney, tuck them into wraps, or even enjoy them as a tea-time snack. They can be prepared ahead and cooked just before serving, making them convenient for parties or family meals.

Step 1

Prepare Hung Curd

Place fresh curd in a muslin cloth over a bowl. Hang for 3–4 hours to remove excess whey until thick.

Step 2

Make the Mixture

In a mixing bowl, combine hung curd, grated paneer, roasted gram flour, onion, chili, carrot, coriander, and spices.

Mix well until it forms a smooth yet firm dough-like mixture. Refrigerate for 15 minutes if too soft.

Step 3

Shape the Kababs

Divide into equal portions and shape into small round or oval patties.

Step 4

Cook the Kababs

Heat 1–2 tbsp oil in a non-stick pan. Place kababs and shallow fry on medium heat until golden brown on both sides.

Alternatively, you can air-fry at 180°C for 12–15 minutes, brushing lightly with oil.

Step 5

Serve

Serve hot with mint chutney, onion rings, and lemon wedges.

Tips and Tricks

Ensure curd is hung properly—any excess water will make kababs fall apart.
Roast besan before adding to remove raw taste and improve binding.
If mixture is too soft, add a little more roasted besan or bread crumbs.
For extra crunch, coat shaped kababs lightly with semolina before frying.
Always cook on medium flame—too high will burn outside and leave inside raw.

Frequently Asked Questions

Yes, replace paneer with firm tofu and use plant-based yogurt.

Yes, shape them and freeze in a tray, then store in a container. Cook directly without thawing.

Yes, bake at 200°C for 18–20 minutes, brushing with oil halfway through.

They pair best with green chutney, tamarind chutney, or even a light yogurt dip.

Healthy Dahi Kababs

Tips and Tricks

Frequently Asked Questions

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