Yogurt and gram flour kebabs


Preparation info

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  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Yogurt and gram flour are two extremely healthy ingredients, offering protein, vitamins and minerals in abundance. These kebabs, Dahi Ke Kabab, are easy to make and, served with flavoursome chutney, they are deliciously moreish. They are also great topped with tomato salsa.


  • 400 g/14 oz/ cups gram flour (besan)
  • 5 ml/1 tsp salt, or to taste
  • 1.25 ml/¼ tsp Asafoetida
  • 5 ml/1 tsp ground turmeric
  • 2.5 cm/1 in piece of fresh root ginger, finely grated
  • 4 cloves garlic, finely chopped
  • 2 fresh green chillies, finely chopped (deseeded if preferred)
  • 2.5–5ml/½–1 tsp dried chilli flakes
  • 5 ml/1 tsp garam masala
  • 1 red onion, finely chopped
  • 10 ml/2 tsp dried fenugreek leaves
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped
  • 250 g/9 oz/generous 1 cup Greek (US strained plain) yogurt
  • sunflower oil, for deep-frying
  • Sweet Tamarind Chutney, to serve


  1. Put the gram flour in a non-stick frying pan and add the salt, Asafoetida, turmeric, ginger, garlic, both types of chilli and the garam masala.

  2. Mix well, then add the onion, fenugreek leaves, coriander and yogurt, and stir to combine well.

  3. Place the frying pan over a low heat and stir the mixture until a sticky paste is formed. Continue to cook for about 2–3 minutes, then remove the pan from the heat and set aside until cool enough to handle.

  4. Grease your palms and divide the mixture into 14 equal portions. Rotate them between your palms and flatten them to a smooth round cake about 5mm/¼in thick.

  5. Heat the oil over a low-medium heat in a wok or other suitable pan for deep-frying.

  6. Reduce the heat to low and fry the kebabs for about 3 minutes on each side, until well browned all over.

  7. Lift out with a slotted spoon and drain on kitchen paper. Serve immediately with Sweet Tamarind Chutney.

Per portion Energy 158kcal/661kJ; Protein 7g; Carbohydrate 16g, of which sugars 2g; Fat 8g, of which saturates 2g; Cholesterol 3mg; Calcium 80mg; Fibre 4.0g; Sodium 165mg.