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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
“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 🙂
You need simple ingredients like:
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.
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.
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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.