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 these Potato Yogurt Kebabs are a perfect nosh.
These Potato Yogurt Kebab – Aloo Dahi ke Kebab are one of my favorite Indian snacks and they are just perfect with a hot cup of tea.
They are also known as Dahi ke Tikki.
Once you lightly sautee them or deep fry (if you wish), they start looking just like meat kebabs, hence the name Dahi ke Kebab.
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 🙂
There’s a funny story with these pictures too as I made them for an evening tea with my friends and being the superly excited host I am, I literally forgot to take pictures of these Kebabs.
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 me.
So here I’m with my share of this “Dahi ke Kebab” as the rest were gone even before I could say anything.
If you’re trying these 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 – boiled
Yogurt – plain and use vegan yogurt if need be
Green Chilies – optional
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 in a pan – its clicked in the kitchen hence the color is slightly dark)
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 these Aloo Dahi ke Kebab 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 absolutely without any water or simply use greek yogurt.
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- 6 Boiled Potatoes
- 1 Cup Thick Greek Yogurt - absolutely no water in yogurt
- 1/2 Tsp Grated Ginger
- 2 Tbsp Fresh Green Chili - Finely Chopped
- 1 Tbsp Raisins - thinly 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
- Grate Boiled Potato in a large bowl and keep aside.
- Add yogurt, flour, ginger, chilies, spices and mix evenly.
- Now knead the mixture into a smooth pliable dough (you may use extra flour, if you feel dough is soft)
- Form equal size balls and flatten them a little into a disc shape.
- Now add a sprinkle of chopped raisins in-between and mold them into round kabob shapes.
- Now pat them evenly(both sides) in cornstarch, place all kabobs on a plate and refrigerate for atleast 10 minutes.
- 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).
- Turn all the kabobs to other side and let it cook for another 3 minutes.
- Once, your kebabs are evenly brown on both side, transfer them to a serving dish.
- Serve Hot along with dip/chutney/sauce/ketchup.
The mixture can be made overnight but the kebabs need to be fried just before sering for that fresh taste.
Amount Per ServingCalories 174 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 4mg Sodium 80mg Carbohydrates 28g Fiber 3g Sugar 4g Protein 7g