DAHI KE SHOLEY

INGREDIENTS

Hung curd 600 gm

Burrata cheese 100 gm

Capsicum green 1 no

Capsicum red 1 no

Capsicum yellow 1 no

Ginger 20 gm

Green chillies 2 nos

Cashewnut powder 50 gm

Lotus seeds 50 gm

Breadcrumb 100 gm

Green cardamom powder 1 tsp

Mace powder ½ tsp

Achari masala 1 tbsp

Desi ghee 1 tbsp

Oil for frying

Salt to taste

METHOD

Take a fry pan, heat desi ghee, put in the chopped ginger, green chillies and bell pepper. Saute on high flame and keep aside. In a mixing bowl, put in the hung curd, prepared bell pepper, salt, green cardamom powder, mace powder, achari masala, cashewnut powder, lotus seed powder and breadcrumb and make dough and keep aside in a refrigerator for one hour. Take out the prepared dough from the refrigerator and divide it into equal sizes, same as that of a tennis ball. Take a prepared ball in your palm and flatten it in a round dish. Stuff it with the burrata cheese and make croquettes. Repeat the same process for another and keep aside. Heat oil in a fry pan and deep fry all the prepared croquettes one by one. Drain the excesses oil in paper towel and serve hot with your choice of chutney or tomato ketchup.

(Courtesy: Chef De Cusine-Ashwani Kumar Singh, Dilli 32-The Leela Ambience Convention Hotel, Delhi)