Dahi ke kebab- Baked, Healthy, Yummy and Fast Friendly

Why let your taste buds compromise while you fast during Navratri? Enjoy the taste of Dahi ke Kebab and the health of baked delicacy to enjoy your festivities

our #2 Navratri recipe for this year, Dahi ke Kebab!

One of the most classic and well-known snacks is the Dahi ke Kebab. It is most common among the North Indian vegetarians. It has a creamy and light texture with a crispy coating. Though Dahi ke Kebabs are well spiced, they also have a slightly sweet taste- thanks to the curd in it. Usually, Dahi ke kebabs are fried, but they can be baked to give it a healthy twist and yummy taste - and be fast friendly too!

Fast Friendly Dahi ke kebab

Since we want this to fit the fasting menu we cannot use breadcrumbs or Rava for coating (as usually done). How about coating it with sago or commonly called as Sabudana. Yes, this gives a beautiful coating and also can be used as a binding agent. This is a dish for all seasons. It's crispy on the outside and creamy inside.

Total serving - 8-10 kebabs

  • Curd - 1 cup
  • Ginger - 1 tsp(grated)
  • Green chillies - 1 no.
  • Sago or Sabudana - 1 cup
  • Salt - as required
  • Red chilli powder - 2 tsp
  • Coriander powder - 1½ tsp
  • Jeera or Cumin powder 2 tsp
  • Coriander leaves - ½ tsp (chopped)

Ratios are critical here as any change might lead to a common baking mistake.

  • Take a muslin cloth and place curd in it. Grab all the ends and tie a knot
  • Leave the cloth hanging so that the water from curd keeps dripping
  • Leave it overnight or for 7-8 hrs
  • Take out after the prescribed time and transfer the hung curd into a large bowl
  • Preheat the oven to 356°f or 180°c
  • Line a baking tray with butter paper
  • In another bowl mix all the spices mentioned in the list
  • Add ginger, green chillies and coriander leaves to the curd and mix well
  • Add the spice mixture to the curd and give it another good mix
  • Grind the sago in a blender until it is powdery
  • Add some powdered sago to the curd mixture as a  binding agent
  • Roll the curd mixture into small balls and flatten it and place it on powdered sago
  • Coat the curd with sago completely
  • Immerse it slightly in water so that the sago softens while baking
  • Place it on the lines baking tray
  • Bake it for 15 to 20 min at 180°c

This can be served with mint chutney or any other condiments you may like

Tips while making dahi ke kebab- the cheat sheet
  • Always make sure that the curd is kept for a minimum time of 7-8 hrs for all the water to ooze out.
  • While rolling into balls if the curd is sticky, place the curd on top of the powdered sago, roll it well and then flatten it.
  • Don't skip the step of immersing it in water otherwise the sago will remain hard.
  • Never pre-soak the sago as it will get batter-like consistency while grinding.

So what are you waiting for? Just get started and enjoy your navratri the healthy way, or should we call it the BAKING way!!


To see more fast-friendly recipes for this navratri: click here!