Potato Yogurt Kebabs – Aloo Dahi ke Kebab

Potato Yogurt Kebabs – Aloo Dahi ke Kebab: These melt in your mouth kebabs are made using yogurt, potatoes and Indian spices. Lightly fried and served with favorite dip for a perfect nosh. 
These ‘Potato Yogurt Kebab – Aloo Dahi ke Kebab’ are one of my favorite Indian snack and they are just perfect with a hot cup of tea. I posted this recipe 2 years back with just one closeup picture and always used to think that I should post new pictures, so here we are 🙂
Potato Yogurt Kebab - Aloo Dahi ke KebabThere’s a funny story with these pictures too as I made them for an evening tea with my friends and being the super excited host I am, I literally forgot to take pictures when they were ready. It was right when I served them that I realized what just happened. So the pictures you’re seeing are the ones which were left for myself. So here I’m with my share of two kebabs as the rest were gone even before I could say anything. easy-potato-tikki-recipeIf you’re trying these ‘Potato Yogurt Kebabs – Aloo Dahi ke Kebab’ for the first time then you’re definitely in for a treat. The recipe is very simple…It’s prepared using the most common kitchen ingredients i.e. potato, yogurt along with green chilies, ginger, and some mild spices. It’s a change from the traditional kebab recipes as it uses very fewer ingredients and is light on the palette. The kebabs are unbelievably soft and just melts in your mouth. (Here’s my old picture of the kebab freshly cooked on a pan – its clicked in the kitchen hence the color is slightly dark)dahi-ke-kabab
This can be a great appetizer for parties or can be used as stuffing for wraps/burgers or just a goto mid-afternoon snack. You can prepare this a day in advance or freeze for up to a week.
Goes great with chutneys/dips/sauce.

*TIP ::

1. The potatoes in this recipe need to be kneaded (by hand) to form an extremely soft, smooth dough.       That’s the secret to a melt in your mouth kabob.

2. The yogurt has to be absolute without any water or simply use greek yogurt.


6 People

Potato Yogurt Kabobs - Aloo Dahi ke Kabab

2 minPrep Time

15 minCook Time

17 minTotal Time

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6 Boiled Potatoes

1 Cup Thick Yogurt - (You may use greek yogurt)

1/2 Tsp Grated Ginger

2 Tbsp Fresh Green Chili - Finely Chopped

4 Tbsp GramFlour - You can use whole wheat or regular flour as well

3 Tbsp Cornstarch

1/4 Cup Oil - for frying the kebabs (you can use any light oil)


1 Tsp Salt - As per taste

1 Tsp Red Chili Powder

2 Tsp Dry Mango Powder - optional

1 Tsp Garam Masala

1 Tsp Cumin Powder


  1. Grate Boiled Potato in a large bowl and keep aside.
  2. Add yogurt, flour, ginger, chilies, spices and mix evenly.
  3. Now knead the mixture into a smooth pliable dough (you may use extra flour, if you feel dough is soft)
  4. Form equal size balls and mold them into round kabob shapes. (Pic above)
  5. Now pat them evenly(both sides) in cornstarch, place all kabobs on a plate and refrigerate for atleast 10 minutes.
  6. Heat a pan with 3 tbsp oil for a min, place 4-5 kabobs (depending on the size of skillet) and let it cook for 2-3 minutes (slightly brown).
  7. Turn all the kabobs to other side and let it cook for another 3 minutes.
  8. Once, your kebabs are evenly brown on both side, transfer them to a serving dish.
  9. Serve Hot along with dip/chutney/sauce/ketchup.
Cuisine: Indian | Recipe Type: Appetizer


The mixture can be made overnight but the kebabs need to be fried just before sering for that fresh taste.

155 cal
14 g
7 g
2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Until Next Time-easycookingwithmollyConnect with Me Here:  Facebook / Pinterest / Instagram / Twitter / Subscribe to our Newsletter / Google+  Potato Yogurt Kebabs - Aloo Dahi ke Kebab : #dahi #kebab #glutenfree #snack

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