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High-Protein Skyr Dip

Thick skyr whipped with roasted cumin, coriander and green chilli — the highest-protein dip on this site.

This is the dip that used to live inside our besan chilla recipe, promoted to a first-class accompaniment. Skyr's density means it holds its shape next to hot food where plain dahi would split, and one serving quietly adds an estimated 8 g of protein to whatever it sits beside. It plays the role chutney plays — cooling, sharp, herby — with several times the protein.

By The Chef Kitchen · · · Version 1.2

Prep
5 min
Cook
2 min
Total
7 min
Servings
2
Cost / serving
₹35
Small bowl of thick white skyr dip flecked with roasted cumin and coriander

Estimated nutrition per serving

How we calculate →

Covers one serving of this side on its own, every listed ingredient included.

Calories
50kcal
Protein
8g
Carbs
3.5g
Fat
0.3g
Fibre
0.3g
Added sugar
0g

Ingredients (2 servings)

  • 150 gSkyr — plain, unsweetened

    Swap: Use thick hung curd (chakka): drain full-fat dahi in muslin for 4–6 hours. Protein is roughly half that of skyr, so the nutrition figures shift accordingly.

  • ½ tspCumin seeds
  • 2 tbspCoriander leaves — chopped
  • ½ pieceGreen chilli — finely chopped (optional)
  • to tasteSalt — to taste

Method

  1. Dry-roast the cumin seeds in a small pan for a minute until fragrant, then crush them lightly.

  2. Whisk the skyr until smooth and loose.

  3. Fold in the crushed cumin, coriander, green chilli and salt.

  4. Rest for 5 minutes so the flavours settle, then serve.

Storage

Refrigerate in a covered container for up to 48 hours. Stir before serving; do not freeze — the texture turns grainy.

Best paired with

Two golden besan chillas folded on a beige plate
Recipe

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