500 g (1.1 lb) Soft cottage cheese (chenna, mashed)
100 g (3 1/2 oz) Sago (sabu dana)
100 g (3 1/2 oz) Spring onions, minced
2 - 3 Green chillies, chopped
3 tbsp (45 g) 1 1/2 oz Cashew nuts (kaju), broken
6 tbsp (60 g) 2 oz Raisins (kishmish)
1 tsp (2 g) Cumin (jeera) seeds, roasted
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Garam masala
3 tbsp (30 g) 1 oz Cornflour
Salt to taste Vegetable oil for frying
100 g (3 1/2 oz) Sago (sabu dana)
100 g (3 1/2 oz) Spring onions, minced
2 - 3 Green chillies, chopped
3 tbsp (45 g) 1 1/2 oz Cashew nuts (kaju), broken
6 tbsp (60 g) 2 oz Raisins (kishmish)
1 tsp (2 g) Cumin (jeera) seeds, roasted
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Garam masala
3 tbsp (30 g) 1 oz Cornflour
Salt to taste Vegetable oil for frying
method
1. Cook the soft cottage cheese until it is absolutely dry. When cool, mash again.
2. Boil the sago till soft. Drain and blend to a coarse paste.
3. Mix together all the ingredients and knead. Keep aside for 30 minutes.
4. Divide the mixture into lemon-sized portions and shape into flat, round cutlets. Heat the oil in a wok (kadhai); fry the cutlets, a few at a time, until golden brown. Remove, drain the excess oil and serve hot.
2. Boil the sago till soft. Drain and blend to a coarse paste.
3. Mix together all the ingredients and knead. Keep aside for 30 minutes.
4. Divide the mixture into lemon-sized portions and shape into flat, round cutlets. Heat the oil in a wok (kadhai); fry the cutlets, a few at a time, until golden brown. Remove, drain the excess oil and serve hot.
serving amount
serves: 4
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