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Aloo Dahi ke Kebab | Chef Nilesh Limaye

Aloo Dahi ke Kebab

Bored of Pakodas and chai? Try something different this rainy season. Packed with dahi, paneer and nuts, this snack is shallow fried kebab. So more taste, less guilt.


100gm paneer

100gm potato,

100gm hung curd (chakka)

or thick yoghurt

1 tsp mace powder

1 tsp crushed

black pepper

1 tsp elaichi powder

100gm sesame seeds

1 tbsp gram flour/besan

1 tsp chat masala

1 tsp cumin powder

50gm raisins

30gm almonds

A handful of chopped coriander

2-3 green chillies

1 tbsp ghee for shallow frying


Mash paneer, set aside. Boil potatoes and mash finely. Make a dough by mixing gram flour, hung curd, mashed paneer and potato. Add the raisins, elaichi powder, almonds, mace, salt, pepper and chopped coriander and mix well. Roll out small balls (you should get 5-6 out of this dough) and pat them down to make patties. Coat each patty with sesame seeds. Heat ghee in a heavy bottom skillet or a frying pan.Shallow fry the patty on both sides until golden brown. Serve hot with green chutney or tamarind chutney.

For more English recipes, please visit our Blog section.

Chef Nilesh Limaye

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