Veg Hung Curd Kebab (Dahi Ke Kebab)

About this recipe

Veg Hung Curd Kebab, or dahi ke kebab, is a North Indian festive snack born from the clever pairing of two humble ingredients: hung yoghurt and paneer. When yoghurt hangs overnight in muslin cloth, it sheds every drop of whey and transforms into something almost cheese-like—thick, creamy and completely different from the liquid it started as. This texture becomes the foundation for a kebab that stays tender inside and develops a golden crust outside, all without a single egg. The paneer adds richness while mashed boiled potato acts as the binder, letting you skip eggs entirely and still have patties that hold their shape beautifully. Besan, or gram flour, is toasted dry in a hot pan before mixing—this early toasting deepens its earthy flavour and prevents any raw taste from creeping into your finished kebabs. The potato also keeps the interior soft and moist, a texture that contrasts perfectly with the crisp exterior. The real trick to success is chilling the shaped patties for a full 15 minutes before pan-frying. This step does all the hard work: it sets their shape firmly so they won't break apart when they hit the hot ghee. Pan-fry on medium heat rather than blasting high—you want the outside to crust slowly while the interior stays creamy. A surprise filling of cashews and raisins in the centre adds sweetness and luxurious texture to each bite, transforming these from a snack into something festive enough for any gathering. Serve these hung curd kebab immediately with mint chutney on the side, because they soften as they sit at room temperature. They pair beautifully with cold raita for heat relief or alongside a larger spread of appetisers. Leftover kebabs rewarm gently in a low oven for 8–10 minutes and hold well in the fridge for up to 3 days, making them ideal for meal prep if you're planning ahead.