250 gms hung curd
125 gms Cottage cheese
Half teaspoon red chili powder
2 tablespoons (3 green chilies + 2″ginger) ginger chilly paste
2 tsp chopped mint leaves
1/4 tsp garam masala
1/2 Cup Oats atta
3 Tablespoons roasted gram powder
1 tablespoon chopped dry fruits
salt to taste
Oil as requirement
Sweet chutney
Green chutney

How to make Dahi kebab

First, put the curd in a clean muslin cloth for 10 to 12 hours. when the water turns out completely in a curd.
Put curd and cottage cheese in a bowl.
Now mix both with clean hands.
Now add red chili powder, roasted gram powder, and salt.
Mix well.

How to make the stuffing

Take a bowl.
Add green chili and ginger paste, garam masala, chopped mint, leaves, chopped dry fruits, salt and add 2 or 3 tsp curd mixture and mix well.
Now stuffing is ready.

How to stuff the kababs

Apply oil on your hands.
Keep the curd mixture on your hands.
Press it slightly.
Fill the stuffing into it and prepare a ball sized patties.

In this way, you can make all the kebabs.
Now put oats flour on the plate.
Keep the tawa on the gas.
Roll out the patties one by one in the oats flour.
Apply oil on hot tawa.
Cook all the patties or kababs on both sides on a low flame.
In about 10 to 15 minutes kababs will be ready.

To serve

Serve with sweet chutney and green coriander chutney.
mix both chutneys in a bowl.


You will get 2.5 cups of yogurt from 1 kg of curd. Put the curd in a cloth and hang it for 12 to 14 hours in the fridge.
If there is no arrangement for hanging in the fridge, then take a bowl and keep the strainer on it now keep the curd cloth, then put a heavy bowl on it, with the pressure of which the whole water can be gathered in the bowl.
We have roll out the kebab in the oats flour so that the kebab does not stick on the tawa. If you want, you can also use all-purpose flour or bread crumbs instead of oats. Oats are good for health.