Kebabs made out of curd, which melts in the mouth. These kebabs are my all time favourite and is always the first item I look at in any restaurant menu. I tried it for the very first time in a restaurant called Punjabi my Nature and felt deeply in love with the dish. Initiall I was bit skeptical about the dish, but the moment, I put mint chutney over the kebab and made my first bite, I was deeply in love with it.I tried making dahi ke kebab the very next weekend and was very happy to enjoy almost the same taste. I was finding it little difficult to stick to the round texture of the kebabs, but later on got improved with it. I added crumbled panner and breadcrumbs to give them a proper shape and texture. Lastly, I coated the kebabs with cornflour to give them a better binding.

It is party snack and can also be enjoyed as a tiffin recipe by kids. It is served with onions and tomato ketchup or mint chutney.

another important thing to be noted here is that we should always use curd/ yogurt which has minimal water. For best results add yogurt which is atleast hung overnight. You can either deep fry the kebabs or can shallow fry on a tawa. Just make sure that you do not flip them again and again, as these kebabs are very soft and can break very easily.