Kheel ke dahi ke kababs

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Kheel ke dahi ke kababs


Kheel ke dahi ke kababs is my innovative way of making dahi ke kababs from leftover kheel/murmure. Its a very low fat recipe These kababs are crisp outside and soft inside.

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 2
  • 2 cups kheel/murmure

  • 1/2 cups curd

  • 2 tsp semolina/suji

  • 1 tsp rice flour

  • 1 nos medium onion chopped

  • 2 nos chopped green chillies

  • 2 tsp grated carrot

  • 1 tbsp chopped green coriander leaves

  • 1/2 tsp red chilli powder

  • 1 tsp garam masala

  • 1/2 tsp salt as per taste

  • 2 tsp olive oil for cooking

  • 1/2 cups for the curd filling :thick /hung curd

  • 1 tsp chaat masala

  • 1/2 tsp ginger garlic paste

  • 2 pinch salt/black salt

  • 1/4 tsp red chillypowder


  • First of all mix all the ingredients of the curd filling in a bowl and keep aside.
  • In another bowl Mix curd, kheel, rice flour and semolina and salt in a bowl. Keep it covered for 30 minutes.
  • Add chopped onion, green chillies , ginger, carrot and coriander leaves.
  • Add all the dry spices and Mix them well now.
  • Now take a portion of the prepared mixture and make flattened round balls in tikki shape.
  • Take a tsp of curd filling and keep in the centre of the round tikki.
  • Carefully seal the mixture from all sides to ensure that curd doesn't comes out.
  • Prepare all kababs in the same way.
  • Now take a non stick pan and add olive oil to the pan.
  • Now place kababs one by one on the pan and cook for 2 minutes from one side on medium flame.
  • Now flip them and cook from the other side.
  • Cook them until they become golden brown in colour and crisp.
  • Serve these Kheel/Murmure Kabab hot with green mint coriander chutney. Enjoy......