Dahi ke Kababs By Gurdip Kohli Punj

Dahi ke Kababs

Hung curd forms the main ingredient for this creamy and soft snack
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Cooking Time

10-15 Min

Meal Type


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. Hang it overnight to drain all the whey. 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. Mix well. Shape the mixture into kababs and fry them in oil in a pan. Fry till they turn brown in colour. Transfer them to a serving plate. Serve them with green chutney after garnishing them with cucumber and tomato slices and curly lettuce.

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