Dahi ke Kabab
Hung curd forms the main ingredient for this creamy and soft snack
Chef Gurdip Kohli Punj's Dahi ke Kabab recipe

- Indian


- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 1 cup hung curd
  • 1 cup mixed bell peppers
  • chopped
  • 1 to 2 tbsp chopped coriander
  • 1 tsp powdered cardamom
  • 1 tsp chaat masala
  • 1 tsp black pepper powder
  • 3 to 4 tbsp rice flour
  • salt to taste
  • oil for frying
  • For Garnish: Cucumber
  • tomato
  • curly lettuce
  • green chutney


  1. 1

    Take curd in a muslin cloth and tie it tightly to drain the excess water.
  2. 2

    Hang it overnight to drain all the whey.
  3. 3

    Take this hung curd in a bowl, add mixed bell peppers, coriander (both chopped), a little cardamom powder, a little chaat masala, salt, black pepper powder and a little rice flour for binding.
  4. 4

    Mix well.
  5. 5

    Shape the mixture into kababs and fry them in oil in a pan.
  6. 6

    Fry till they turn brown in colour.
  7. 7

    Transfer them to a serving plate.
  8. 8

    Serve them with green chutney after garnishing them with cucumber and tomato slices and curly lettuce.
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Gurdip Kohli Punj


Gurdip Kohli Punj’s childhood memory of ‘sewa’ at the Gurdwara kitchen inspired her to cook for friends and family. The same emotion is reflected in her shows on LF, where she not just goes through some of the everyday dishes but also makes quirky and fun dishes to please children.

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