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Navratri Special Dahi Ke Kabab

Recipe by Abhinay Gupta on InstagramAdded 3 November 2026.

20 minutes to prep, 15 to cook. These Navratri-friendly Dahi Ke Kabab are light, crisp, and packed with wholesome ingredients like puffed amaranth, fox nuts, and paneer. The tangy hung curd and aromatic spices give them a refreshing flavor, making them perfect for festive fasting celebrations.

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Method

  1. Blend the puffed rajgira and makhana in a mixer grinder until a fine powder forms.

  2. In a mixing bowl, combine hung curd, grated paneer, grated ginger, chopped green chilli, chopped coriander, crushed peanuts and rock salt; mix well.

  3. Sieve the ground rajgira‑makhana powder into the bowl and set aside the remaining coarse crumbs for coating.

  4. Mix everything thoroughly to form a soft, manageable dough.

  5. Divide the dough into equal portions and shape each into a round, flat kebab.

  6. Coat each kebab with the reserved coarse rajgira‑makhana crumbs, pressing gently so the coating adheres.

  7. Heat a little oil on a tawa over medium‑low heat and cook the kebabs until golden and crisp on both sides, flipping gently.

  8. Serve hot with a vrat‑friendly green chutney or extra hung curd dip.

Tips while you cook

Reserve coarse crumbs for coating
After sieving the rajgira‑makhana powder, set aside the remaining coarse crumbs and use them.
Press coating gently
When coating each kebab, press the coarse crumbs lightly.
Cook on medium‑low heat
Heat a little oil on a tawa over medium‑low heat and fry the kebabs until golden and crisp on both sides.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Abhinay Gupta made this.

The recipe comes from Abhinay Gupta’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Abhinay Gupta and want this changed? Email [email protected].

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