Dahi Ke Kebab Recipe in Air Fryer

23 Jun Dahi Ke Kebab Recipe in Air Fryer

Last Updated on June 30, 2025 by blessmyfoodbypayal

Dahi Ke Kebab Recipe in air fryer with step wise pictorial and video method.

“Dahi” is a hindi word for “Curd/Yogurt” and the word “Kebab” has its origin in Parsian and Turkish cuisines but it has entered india through various cultural exchanges.

Kebab is originally a type of cutlet made minced meat but it has been transformed into vegetarian by using many substitutes and now today we have many popular vegetarian and vegan kebab recipes such as Mushroom Seekh kebab  , Mushroom Galouti Kebab , Leftover cooked moong dal kabab , Air Fryer Kala Chana Kabab , and Dahi ke kebab is one of them.

It is believed that Dahi ke Kebab is believed to have originated from the royal kitchens of Awadh (name during British era) and renamed to Lukhnow thereafter in Uttar Pradesh India.

Dahi k kebab is a unique recipe in itself because these are the kebabs made with strained yogurt popularly called hung curd. With just few more basic and regular ingredients, dahi ke kebab take their shape and comes out as one of the most melt-in-mouth appetizer.

FEW TIPS TO MAKE PERFECT DAHI KE KEBAB :

1. Curd should be slightly sour but not too much otherwise kebabs will come out unbearable.
2. Make sure curd is properly strained. Even a bit of water shouldn’t be there.
3. Likewise, paneer shouldn’t be much moist.
4. It’s not that moist curd and paneer will not allow you to make this dish. The only issue you will have to face is that you have to add too much besan to bind. And addition of too much besan may lead to dominate the taste of curd in these kebabs overpowered by besan.
5. You can skip cashews and raisins but if you add, they will bring a unique kind of richness to the kebabs. Cashews will bring a crunchy texture and raisins will balance the sourness of curd.
6. Be vigilant while adding salt because we are adding salt two ways : normal salt and black salt.

STEPWISE PICTORIAL RECIPE OF DAHI KE KEBAB RECIPE :

MAKING OF HUNG CURD :

Take a bowl, put a big sieve in it and spread some clean kitchen towel or muslin cloth in it. Pour the curd on the cloth.

Wrap the cloth tightly, put some weight on the curd. Transfer to refrigerator and leave overnight or for atleast 4 hours minimum.

Next morning, take the bowl out and hung curd is ready.

MAKING OF MIXTURE :

Take hung curd in a bowl. If you already have hung curd, then take 1 cup of it. No need to go through the making process. Add all other ingredients i.e. paneer, onion barista/fried onion, roasted cashews, raisins, ginger, green chilli, coriander stems, roasted cumin powder, garam masala, salt, black salt and besan (initially 2 tbsp only).

Mix everything together. If you find the mixture too much moist, add more besan but only a tbsp at a time. We added 4 tbsp of besan in total. Bring the mixture into a dough.

Now start making kebabs/patties of desired size.

Roll them in the breadcrumbs. Leave in refrigerator for 15-20 minutes to firm.

Arrange them in greased air fryer basket. Brush them with oil.

Air fry @180°C for 10-12 minutes. Alternatively you can shallow or deep fry them.

Dahi ke kebab are ready. Enjoy hot with green chutney or any dip you like.

DAHI KE KEBAB RECIPE – RECIPE CARD

Dahi Ke Kebab Recipe

blessmyfoodbypayal

Dahi ke Kebab Recipe are soft, melt-in-mouth patties made from hung curd, spices, and paneer—crispy outside, creamy inside delight.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Snack

Cuisine Indian

Servings 7 Kebab

Ingredients

  

1 cup = 250 ml

• 3 cup curd /yogurt (slightly sour)
• 1/4 cup paneer (crumbled or grated)
• 2 tbsp onion barista (fried onion)
• 2 tbsp roasted cashews (thinly chopped)
• 2 tbsp raisins (thinly chopped)
• 1 tsp ginger (grated)
• 1 green chilli (chopped)
• 1 tbsp coriander stems (thinly chopped)
• 1 tsp roasted cumin powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 tsp black salt
• 4 tbsp besan/gram flour (or as required)
• Oil for frying/air frying
• Breadcrumbs as required

Instructions

 

MAKING OF HUNG CURD

• Take a bowl, put a big sieve in it and spread some clean kitchen towel or muslin cloth in it.
• Pour the curd on the cloth.
• Wrap the cloth tightly, put some weight on the curd.
• Transfer to refrigerator and leave overnight or for atleast 4 hours minimum.
• Next morning, take the bowl out and hung curd is ready.

MAKING OF MIXTURE

• Take hung curd in a bowl. If you already have hung curd, then take 1 cup of it. No need to go through the making process.
• Add all other ingredients i.e. paneer, onion barista/fried onion, roasted cashews, raisins, ginger, green chilli, coriander stems, roasted cumin powder, garam masala, salt, black salt and besan (initially 2 tbsp only).
• Mix everything together.
• If you find the mixture too much moist, add more besan but only a tbsp at a time. We added 4 tbsp of besan in total.
• Bring the mixture into a dough.
• Now start making kebabs/patties of desired size.
• Roll them in the breadcrumbs.
• Leave in refrigerator for 15-20 minutes to firm.
• Arrange them in greased air fryer basket. Brush them with oil.
• Air fry @180°C for 10-12 minutes. Alternatively you can shallow or deep fry them.
• Dahi ke kebab are ready. Enjoy hot with green chutney or any dip you like.

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