Ingredients:

• 1 cup – hung Curd (Curd should be tied in a muslin cloth so that all water drains out and you get a creamy texture)
• 6 green chillies, finely chopped
• 1 inch – piece ginger, finely chopped
• 1 bunch – coriander, finely chopped
• 1/2 tsp – Garam Masala
• Corn flour for mixing in the texture as well as coating it before putting it in hot oil
• Salt to taste
• Oil for deep frying

Method:

1. Take the hung curd in a bowl, add finely chopped green chillies, finely chopped ginger, salt, garam masala powder, and finely chopped coriander leaves.
2. Mix well and then just wet your hands.
3. Mould like patties with fingers, delicately dust with corn flour, and carefully fry in hot oil.
4. Serve with tomato sauce.

Recipe courtesy of Rachael Abraham