This recipe serves 4-6
Ingredients -
400 gm ready-made yogurt - hang for 3-4 hours
100 gms paneer (1 cup) - grated finely
2 tbsp bhuna channa powder or roasted gram flour (besan)
2 tbsp flour (maida)
1 tsp salt, or to taste
½ tsp red chili powder
1 tsp garam masala
½-½ tsp sugar
1 tsp fennel (saunf) powder
2 green chilies - deseeded and chopped finely
½ tsp chopped garlic
1 tbsp chopped coriander
ADD LATER
10-12 cashew halves
1 tbsp ghee
Method-
1. Hang yogurt in a muslin cloth for 3-4 ho to drain out water completely.
2. If using gram flour, dry roast it for 1 minute on low heat till fragrant.
3. In a bowl mix hung yogurt with gram flour all the other ingredients, except ghee and cashew halves.
4. Heat 1 tbsp ghee and add cashews cut into halves. Fry till golden and keep aside
5. Heat remaining ghee again and add the yogurt mixture and stir on very low heat for about 5 minutes till almost dry and no longer white. Check the sourness of curd and add sugar and salt to taste.
6. Remove mixture from pan and let it cool completely. Make small balls from the mixture. Stuff a cashew half.
7. Flatten them and press over flour spread on a plate, to coat both sides. Dust off the excess flour and refrigerate for at least 30 minutes before frying.
8. To serve, heat 2 tbsp ghee or oil in a tawa or a frying pan, shallow fry 3-4 pieces till golden brown.
Let's remember this -
The yogurt must be hanged for 3-4 hours to drain out the water well in summers do not hang it outside. Instead, line a strainer with muslin cloth and place it over an empty bowl. Put the yogurt in the strainer, You can put this in the refrigerator.
You can eliminate garlic
You can also place this on a tandoor for extra smoked flavor.
Do try this easy mouth watering snack and let us know your story and experience in the comment section"
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