How to make Dahi ke Kebab for evening snacking

Kebabs are one of the most indulgent evening snacks. And when it comes to winter evenings, a warm plate of kebabs is something you can't resist. Here is a simple and easy Dahi Ke Kebab recipe that can be easily made at home. Curd is proven to be a natural coolant that helps regulate body temperature and aids digestion. Rich in probiotics and protein, it boosts gut health while keeping you energized and refreshed. Curd contains essential nutrients such as calcium, magnesium, phosphorus, and B vitamins. Importantly, it harbors beneficial lactic acid bacteria like Lactobacillus species, which promote a healthy gut microbiome. These probiotics help reduce gut inflammation, support digestion, and may lower the risk of insulin resistance by improving gut metabolic profiles. Studies show regular curd consumption positively alters gut microbiota, leading to decreased low-grade inflammation and better metabolic health. Take a look at the simplest recipe.

1 cup hung curd, ½ cup paneer, 2 tbsp besan, 2–3 tbsp bread crumbs, 1–2 green chillies, 1 tbsp fresh coriander, 1 tbsp mint leaves, ½ tsp cumin powder, ½ tsp black pepper, ¼ tsp garam masala, salt to taste, and oil for shallow frying

Place curd in a muslin cloth and hang for 2–3 hours until completely dry and thick.

In a mixing bowl, add hung curd, grated paneer, besan, bread crumbs, chillies, coriander, mint, cumin powder, pepper, garam masala, and salt.

Mix using fingers until a soft dough-like mixture forms.

Grease your hands lightly and shape the mixture into small round patties.

Heat a tawa or pan with a little oil. Place the kebabs and cook on low-medium heat.

Shallow fry until both sides turn golden and slightly crisp. Serve hot with mint chutney, pickled onions, or sprinkle chaat masala on top.

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