Ingredients
|
Quantity
|
Curd
|
500ml
|
Salt
|
to taste
|
White pepper powder
|
½ tsp
|
Cornstarch
|
2 tbsp
|
Roasted chana – powdered
|
20gms
|
Cardamom powder
|
½ tsp
|
Saunf (aniseed) powder
|
1 tsp
|
Ghee
|
for frying
|
For the
frying:
|
|
Green chillies – chopped
|
4
|
Figs – chopped fine
|
50gms
|
Ginger – julieene
|
10gms
|
Coriander leaves – chopped fine
|
20gms
|
Salt
|
to taste
|
(Curd dumplings with fig and coriander filling)
Tied in a muslin cloth and hung until all the whey drains out
Add salt, white pepper powder, cornstarch, roasted chana powder,
cardamom powder and saunf powder to the curd and mix well. Mix all the
ingredients for the filling. Divide the curd mixture into small portions. Roll
into dumplings and put a little filling into each. Roll into balls to cover the
filling completely.
Heat ghee in a mahi tawa (a copper tawa which is shallow in
center) and shallow fry the dumplings until done. Serve hot with a sauce of
your choice.
