Melt in mouth bites

Name: Melt in mouth bites
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 3/4 cup Hung curd -; 5 tbsp Gramflour -; 1/2 tsp Salt -; as required Red chilli powder; 1/2 For filling - Green chilli - chopped; 1 tsp Ginger .(grated); 1 tsp Coriander leaves -; 1 tsp Cashew nut (cut into small pieces); 1 tsp Almond .(chopped); 1 tsp Pistachio - (chopped)

Kalpana Rai @cook_26263526

Ghaziabad

Indulge in the goodness of Hung curd

English language day is observed annually on 23rd.April.It was first celebrated in the year 2110,to celebrate,entertain and inform about the culture, history and achievements of the English language.1500 years ago only 3 tribes spoke English,whereas now it is spoken by 2 billion people.About 75 countries have given official status to this language.This is my favourite recipe.#Outofthebox#Englishlanguageday

Indulge in the goodness of Hung curd

Kalpana Rai @cook_26263526

Ghaziabad

Indulge in the goodness of Hung curd

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Ingredients

30min.

2 people

3/4 cupHung curd -
5 tbsp Gramflour -
1/2 tsp Salt -
as required Red chilli powder
1/2 For filling - Green chilli - chopped
1 tsp Ginger .(grated)
1 tsp Coriander leaves -
1 tsp Cashew nut (cut into small pieces)
1 tsp Almond .(chopped)
1 tsp Pistachio - (chopped)

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Steps

30min.

1

Mix hung curd,salt,red chilli powder and gram flour.Divide this mixture into 5 portions.
2

Mix almond, cashew nut, pistachio, green chilli,ginger and coriander leaves with one t.spoon.hung curd.
3

Take one portion of hung curd mixture,make a ball,flatten it,fill it with the nuts filling and close it from all the sides.Give it a shape of a tikki.Prepare all like this.
4

To cook these dahi ke sholey,I have used Asahi Kasei fry pan foil to make it more healthy.Without using a single drop of oil. Cook all the dahi ke sholey.
5

Your delicious and melt in mouth bites are ready to serve.Serve it with mint chutney and onion rings.

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Cooksnaps

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Kalpana Rai @cook_26263526

on April 24, 2022 14:28

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.