Dahi ke Kabab – Potato Yogurt Kebabs – Air Fryer, Baked & Fried: Learn how to make these melt in your mouth Dahi ke Kabab using yogurt, potatoes & Indian spices. This recipe makes 15 kebabs and can be stored in the fridge.
These Dahi ke Kebab are one of my favorite teatime Indian snacks. They are slightly crunchy on the outside with an almost melt in your mouth texture in the inside.
They are also known as Aloo Dahi ke Tikki or Dahi Aloo ke Kabab
What is Dahi ke Kebab
“Dahi ke Kebab” or Dahi ke Kabab is nothing but kebabs/cakes made using a mix of boiled potatoes, thick yogurt, Indian spice mix and some chickpea flour (you can use bread too).
Lightly fried and served with favorite Dhaniya Chutney, these Dahi ke Kebab are perfect for any party or just when you want something extremely delicious to nosh.You can shallow fry/sautee or deep fry (if you wish) them as per taste and they start looking just like meat kebab. I’ve further updated this recipe and included the ‘Air Fryer Dahi ke Kabab’ + baked version too.
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 🙂
How to Make Dahi ke Kabab
You need simple ingredients like:
- Boiled Potatoes
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.
The recipe is very simple…It’s prepared using the most common kitchen ingredients i.e:
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.
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.
:: Pro TIP for the Perfect Dahi ke Kabab Everytime ::
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.
3. I’m using besan (chickpea flour) to bind the dough and it also helps when frying/air-frying as it helps give the kababs a golden crispy outside.
As always, I Looove when you try my recipes and send me pictures & feedback.
You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:
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:: You May Also Like ::
Dhaniya Chutney | Indian Cilantro Coriander Chutney
Spicy Indian Potatoes with Cilantro
Dahi ke Kabab - Potato Yogurt Kebabs - Air Fryer, Baked & Fried
Dahi ke Kabab - Potato Yogurt Kebabs - Air Fryer, Baked & Fried: Learn how to make these melt in your mouth Dahi ke Kabab using yogurt, potatoes & Indian spices. Lightly fried and served with favorite dip.
- 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, besan, ginger, chilies, spices and mix evenly.
- Now knead the mixture into a smooth pliable dough (you may use extra flour/besan if you feel the dough is soft)
- Form equal sized 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.
Frying the Dahi ke Kabab:
- 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 the other side and let it cook for another 3 minutes.
- Once, your kebabs are evenly brown on both sides, transfer them to a serving dish.
Air Fryer Dahi ke Kabab - Baked
- Preheat air fryer for 5 minutes at 180C
- Remove the air fryer basket and spray some oil.
- Place 3-4 kababs as per the size of your basket.
- Spray oil on each kabab and air-fry for 15 minutes (or until golden brown).
Serve the hot daho ke kabab 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 Serving: Calories: 174Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 80mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 7g
24 Replies to "Dahi ke Kabab - Potato Yogurt Kebabs - Air Fryer, Baked & Fried"
Kylee from Kylee Cooks March 21, 2017 (2:30 pm)
Oooohhh, I’m surprised there were ANY left, Molly. These look seriously amazing. I love the flavors used, and the new pics look fab! Good for you for reposting!
Jennifer A Stewart March 20, 2017 (11:36 pm)
I have never seen a kebab that wasn’t on a stick! I am so excited to try these and can imagine the potato melting in my mouth right now! That crispy crust and that hint of spice is perfect!!
Sandhya Ramakrishnan March 20, 2017 (1:47 pm)
I am glad you were able to revisit the old post and update with new pictures. There are many such recipes in mine awaiting better pictures. The Kebabs look stunning. I have never made kebabs before and I have always wanted to make some. The recipe looks perfect and I will be trying these out soon!
Megan Marlowe March 20, 2017 (1:40 pm)
the flavors in these kebabs sounds amazing. I love the ginger with the green chilies. They look crunchy and delicious!
ManilaSpoon March 20, 2017 (12:27 am)
When it comes to appetizers, I prefer the more savory variety so there potato yogurt kebabs are right up my alley! I bet these taste amazing what with all that delicious spice added!
Christine - Jar Of Lemons March 20, 2017 (12:06 am)
These look DELICIOUS! Such a great idea. My husband would really love these, so I’ll hopefully be making them soon!
swathi March 19, 2017 (10:44 pm)
I would like to eat these tikkis with a cup of ginger tea and ketchup. Delicious and filling I am in.
Marisa Franca @ All Our Way March 19, 2017 (3:34 pm)
OMG! It’s lunch time. I haven’t eaten. I reading about your snack and now I’m ravenous! The kebabs look so good and your photos are definitely drool worthy!
Byron Thomas March 19, 2017 (1:40 pm)
Going back through old posts and updating the photos is something I’ve been trying to do as well. So, bravo to you for getting another one updated. 🙂 I think you picked a wonderful recipe to do – I love potato kebabs. There’s a great restaurant just around the block from where I live that serves the best, but I could never figure out what was in them. I’m not sure I really put much thought into it because it gave me an excuse to keep going back. LOL. These look wonderful, Molly. I’m so hungry right now. 🙂
Natalie | Natalie's Food & Health March 19, 2017 (11:59 am)
Heheh luckily you were left with two kebabs. If I were at that party, you would be left with NONE 😉 These look fantastic Molly. Love the ingredients and the spices. Love how light these sounds. It must taste delicious! Another great recipe 🙂
Just Jo March 19, 2017 (7:40 am)
Oh I can’t wait to try these – although I may eat the lot myself! I love these tikki style Indian kebabs and have all the ingredients in to make it 😀
Kathy McDaniel March 19, 2017 (4:16 am)
I never had these but now all I can think about is when will I make them. It sounds delicious and so full of flavor. Great tip about the yogurt though.
Gloria @ Homemade & Yummy March 18, 2017 (12:19 pm)
Well I am a potato lover, so these are right up my alley. I would have never thought to have this savoury dish with a cup of tea. Very interesting indeed. However….I would serve these for brunch or as a side at dinner. Delicious for sure.
Adriana Lopez Martn March 18, 2017 (5:20 am)
In my Mexican culture we make a potato cake very similar to this. It is incredible how many similarities the Indian cuisine has with the Mexican cuisine. The use of the condiments, the spices and the many vegetarian dishes we celebrate.
Amy March 18, 2017 (4:14 am)
Ha! I do this all the time too where I forgot to photograph something! These sound delicious!
Molly Kumar March 18, 2017 (5:22 am)
Hehhehe – I can so imagine. Thanks Amy, glad the kebabs sound yum to you 🙂
Amy Katz from Veggies Save The Day March 18, 2017 (3:05 am)
These kebabs look delicious! Great tip about the yogurt. I wonder if it would work with a thick non-dairy yogurt.
Molly Kumar March 18, 2017 (5:24 am)
Thanks Amy. It will work with any Vegan Yogurt too, however it needs to be plain or non-flavored as you don’t want fruit flavored kebabs 😉
Veena Azmanov March 17, 2017 (8:57 pm)
Molly you always make me miss home with your traditional Indian recipes. Love alo dhahi ke kabab.. but usually never make them myself cause I’m lazy. Can’t wait to try your recipe
Molly Kumar March 18, 2017 (5:34 am)
Awee, Trust me, I know the feeling of missing home and I feel our food is what instantly connect that bridge back home 🙂 Do give them a try, I’m sure, you’d love it my friend 🙂
[email protected] March 17, 2017 (4:58 pm)
These sound delicious Molly. I can see why you only had two left. They would probably go great with so many things as well. Need to try this soon 🙂
Molly Kumar March 18, 2017 (5:38 am)
Haha, thanks CJ. I’m glad to get those last two 😉
Tina Dawson | Love is in my Tummy March 17, 2017 (2:08 pm)
Just reading through the ingredient list made my mouth water, Molly!
Molly Kumar March 18, 2017 (5:39 am)
Awee, I wish we could shared some over a cup of masala chai 😉 Thanks Tina n Glad you liked them.