Succulent Kebabs Made with Yoghurt (Dahi Ke Kebab)

Succulent Kebabs made with Yoghurt (Dahi Ke Kebab)

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Servings: 4
Calories: 349


  • 14 oz Yoghurt dahi, hung
  • 1 3/4 oz Roasted gram chana, powdered
  • Salt to taste
  • 2 tsp Red chilli powder
  • 1 tsp Clove laung powder
  • 1/2 tsp Green cardamom choti elaichi powder
  • a large pinch Cinnamon dalchini powder
  • 1/2 tsp Black pepper kali mirch powder
  • 3 1/2 floz Vegetable oil
  • 2 tsp Garlic lasan paste
  • 1 oz Onions sliced, fried, ground
  • 3 tbsp Milk


  • Add the roasted gram, salt and half of all the spices to the hung yoghurt and mix well.
  • Divide the mixture into 20 equal portions. Flatten each portion to get a smooth, even shape.
  • Heat the oil in a pan; fry the kebabs, a few at a time, to a light golden colour. Keep aside.
  • In the same oil, add salt, garlic paste, ground onions, and the remaining half of the spices. Stir-fry for a few minutes. Add the kebabs and turn gently till each piece is coated with the mixture.
  • Pour milk over the kebabs and let the mixture sizzle for 10 seconds. Serve hot.
Calories: 349 kcal
Carbohydrates: 15 g
Protein: 7 g
Fat: 30g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 14 mg
Sodium: 70 mg
Potassium: 368 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 429 IU
Vitamin C: 2 mg
Calcium: 160 mg
Iron: 1 mg
Cuisine Indian
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