Yoghurt Balls with Green Dip

Name: Yoghurt Balls with Green Dip
Total time: 600 s
Yield: 8 Pieces
Cuisine: Indian
Ingredients: 200 ml Yoghurt or Dahi; 1 tsp Salt; 1 tsp Dry Roasted cashew crushed; 1/2 tsp Dry Roasted Jeera Powder; 1/2 small onion finely diced; 1 green chilli finely diced; 1 tsp Roasted Gram flour or besan; 1 tsp Grated paneer; 1 tsp grated cheese; as required Some fresh bread crumbs; 2 Tbsp Oil for frying; 4-5 coriander leaves; 1/2 tsp roasted jeera powder; 3-4 roasted cashews; 1/2 cup curd; to taste salt; 1 tsp grated paneer; 1 tbsp lemon juice; 1/2 tsp jaggery; 1-2 green chilli

sandeep singh @cook_26041959

ANDAMAN

#GA4#Week1

sandeep singh @cook_26041959

ANDAMAN

#GA4#Week1

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Ingredients

10 minutes

8 Pieces

200 mlYoghurt or Dahi
1 tspSalt
1 tspDry Roasted cashew crushed
1/2 tspDry Roasted Jeera Powder
1/2small onion finely diced
1green chilli finely diced
1 tspRoasted Gram flour or besan
1 tspGrated paneer
1 tspgrated cheese
as requiredSome fresh bread crumbs
2 TbspOil for frying
green dip
4-5coriander leaves
1/2 tsproasted jeera powder
3-4roasted cashews
1/2 cupcurd
to tastesalt
1 tspgrated paneer
1 tbsplemon juice
1/2 tspjaggery
1-2green chilli

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Steps

10 minutes

1

We need to prepare hung curd. so dish out the curd into a cloth (preferably a muslin cloth or any cloth which shall assist draining) and hang the curd overnight or for at least 8 to 9 hrs inside your fridge.
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Take roasted cashew nuts and roasted jeera and crush them. I have left 4 cashews as whole so that in can use them in chutney.
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Similarly we need to roast besan or gram flour for 2 minutes and it is done
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Now take out the curd from the cloth and your hung curd is ready.
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Mix hung curd, cashew powder, jeera powder, finely chopped onion, finely chopped green chilli, salt, roasted besan, grated paneer and cheese and mix well
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The consistency of curd mixture should be non dropping when you hold it on the spoon.
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Okay now take a spoon of this mixture and drop into bread crumbs to coat
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Gently shape the curd into a ball or tikki whatever you wish to and then again drop it into bread crumbs to coat completely. Keep on a plate
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Similary do from the entire mixture and make small balls
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Refrigerate these curd balls for 5 to 10 minutes
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Let the ball settles, we will prepare a dip for them. Have all ingredients ready
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In a mixer jar add all ingredients except salt
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Grind to a smooth chutney or dip
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Add salt to the dip as per your taste and mix well. Your green dip is ready.
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Now it's 5 to 10 minutes passed and we will take the curd balls out of fridge and deep fry them
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Heat 2 TBSP oil in a kadhai or wok and once it is hot and nice, simmer the flame and add curd balls to the hot oil.
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Fry the balls for 20 to 30 sec or until golden brown colour is achieved and take out on a plate
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Serve this yummy curd balls with green dip.
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I will break one ball and show you that how crunchy it is from outside and that much soft, cheesy and yummy from inside.. ye itne tasty hot hai na ki Aadha part maine photo kheechne se pehle hi kha kiya tha toh itna hi bacha hai ispe..
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This curd balls will totally change your thoughts which you earlier had for curd. It is a totally curd burst and really tempting.
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Tip 1: If possible use desi dahi or homemade curd, the result will be even better. I didnt have so I used market one.
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Tip 2: Dont add two much besan or bread crumbs.. We only need a binding agent and a coat. So paneer, cheese and 1 tsp of roasted besan shall done a good job for binding and bread crumbs help to form an outer layer. Most people use Cron flour or maida but please avoid these 2 ingredients because we want our curd balls to be crunchy from outside and mouth melting, soft textured from inside.

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sandeep singh @cook_26041959

on September 16, 2020 07:52

ANDAMAN

Though cooking is not my profession but it is my passion and i cant live without it. i love to try and make new dishes and love to serve it to members of family and friends. I got to learn cooking from my Bua and Mummy.