Monsoon season demands comforting food, including light cuisine and cooling foods like curd, for both snacks and major courses.
Heat 2 tablespoons of oil in a frying pan on medium-low flame.
Drinch your hands, take kabab mixture, form balls, and flatten them to ensure they are not too thick.
Add the dahi kabab to hot oil and fry them at low or medium-low heat.
Turn each kabab golden brown on one side before flipping and repeating the process on the other side.
Remove the items from the frying pan and place them on paper towels or tissues to absorb any excess oil.
The dahi kababs are ready to be served, sprinkled with chaat masala, accompanied by sliced onions and a side of chutney or raita.