These Millet Dahi Kababs are a healthy and vrat-friendly Navratri recipe — crispy on the outside, soft and creamy on the inside. Paired with a refreshing Orange-Cilantro Chutney, they’re perfect as a festive snack or appetizer for fasting days.
When it comes to Navratri fasting, variety makes all the difference. Instead of repeating the same few dishes, I love finding creative ways to make fasting food both nourishing and festive. These Millet Dahi Kababs with Orange-Cilantro Chutney are just that — a wholesome snack that feels indulgent while still being completely vrat-friendly.
WATCH HOW TO MAKE MILLET DAHI KE KABAB WITH ORANGE-CILANTRO CHUTNEY:
The kababs are made with kodo millet, strained yogurt, paneer, walnuts, and roasted makhana powder for binding, creating a texture that’s crisp outside and melt-in-the-mouth creamy inside. What takes them to the next level is the refreshing chutney — a unique blend of cilantro, mint, oranges, and cashews that’s tangy, slightly sweet, and cooling.
Whether you’re planning a Navratri thali or looking for a healthy vegetarian appetizer, this recipe fits perfectly. It’s simple to prepare, light on the stomach, and elegant enough to serve for a festive get-together.
✨ Why You’ll Love This Dahi Ke Kababs:
✅ Fasting-friendly and wholesome.
✅ Crispy outside, creamy inside.
✅ Refreshing orange-cilantro chutney adds a tangy twist.
✅ Works as a festive snack or light appetizer
💡 Serving Suggestions:
- Perfect for Navratri vrat days..
- A wholesome vegetarian appetizer for parties.
- Garnish with orange zest or pomegranate seeds for color.
If you like this, please try my other recipes:
- Hara Bhara Kabab Chaat – Quick Recipe
- Matar Galouti Kebab
- Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
- Nawabi Corn Kebabs
These Millet Dahi Kebabs are a healthy and vrat-friendly Navratri recipe — crispy on the outside, soft and creamy on the inside. Paired with a refreshing Orange-Cilantro Chutney, they’re perfect as a festive snack or appetizer for fasting days.
- 1/2 cup millet soaked 6 hrs, cooked on low flame, cooled, I used kodo millet
- 1/2 cup hung curd
- 1/2 cup paneer , crumbled
- 1/4-1/2 cup roasted makhana powder , as needed for binding
- 3 tbsp walnuts , very finely chopped
- 1 tsp ginger-green chilli paste
- 1 tbsp cilantro , finely chopped
- 1 tsp salt , sendha namak, to taste
- 1 tsp roasted cumin powder
- 1/2 tsp black pepper
- 1/2 tsp cardamom powder
- pinch sugar
- ghee , or oil for shallow frying
- 1 cup cilantro with tender stems
- 1/2 cup mint leaves
- 2 small oranges , segments only
- 2 green chilies
- 1/2 inch ginger
- 7-8 cashews
- 2/3 tsp salt , sendha namak
- 1/4 tsp sugar
- 1 tsp cumin seeds
- ice cubes , to blend fresh and green
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Cook the Millet: Wash and soak millet for 6 hours. Cook on low flame until soft and fluffy. Let it cool and refrigerate. I used kodo millet, but you can use any millet of your choice.
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Prepare the Mixture: In a mixing bowl, add cooked millet, hung curd, paneer, walnuts, ginger-green chili paste, cilantro, salt, cumin, black pepper, cardamom powder, and sugar.
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Slowly add roasted makhana powder until mixture binds. Refrigerate for 10–15 minutes.
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Shape & Cook: Shape into small kababs. Pan-fry in ghee/oil until golden — crispy outside, creamy inside.
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Make the Chutney: Blend cilantro, mint, orange, chilies, ginger, cashews, cumin, salt, sugar, and ice cubes until smooth.
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Serve: Serve hot kababs with chutney. Garnish with herbs or pomegranate for a festive touch.
Recipe Video
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