When you think of kebabs your mind is mostly associating it with meats and you would hardly think of their vegetarian cousins.

Dahi kebabs are the most delicious vegetarian kebabs which are soft, creamy, and delicate in flavor that simply melt in your mouth. The prime ingredient of this kebab is yogurt...Yes, you heard it right it’s made with yogurt.

Basically the yogurt is hung in muslin cloth to remove the whey, and the cream left is called hung yogurt, which is used for making these kebabs. Crumbled paneer and bread crumbs are added along with some condiments to enhance the flavors of this delicate kebab, shaped in discs and deep fried.

I like serving these kebabs with tamarind chutney and the green chilli coriander chutney which was made with freshly plucked green chillies growing in my garden.

It’s a typical North Indian starter perfect to serve in dinner parties as an appetizer. Plan ahead if you want to serve this dish, as it takes time to prepare the hung yogurt.

And don’t forget to read the cook’s notes for some alternatives!


YIELDS: 16-18 pieces

PREP TIME: 30 minutes

COOKING TIME: 15 minutes

PASSIVE TIME: 8 hours or overnight


  • 350g hung yogurt (made from 1kg yogurt)

  • 6-8 slices white bread, fresh

  • 175g fresh paneer, finely grated

  • 2 tbsp coriander, finely chopped

  • 1.5” piece ginger, finely chopped

  • 3-4 green chillies, finely chopped

  • 1 tsp jeera (cumin) powder

  • Salt