Ingredients:

• Oyster mushrooms (Dhingri) – 200g, pureed into paste

• Onion (Pyaaz) – 1 small, chopped

• Tomato puree (Tamatar ka ras) – ½ cup

• Chili sauce (Lal mirch sauce) – 2 tbsp

• Corn flour (Makai ka atta) – 2 tbsp

• Potato (Aloo) – 2 boiled & mashed (for veg) / Chicken mince (Kheema) – 200g (for non-veg) / Tofu – 150g mashed (for vegan)

• Bread crumbs – ½ cup

• Oil – for frying

Method:

1. Prepare balls – Mix potato/chicken/tofu with spices, shape into small balls, coat with corn flour slurry + bread crumbs, fry till golden.

2. Make sauce – Heat oil, sauté onion, add mushroom paste, tomato puree & chili sauce. Cook till thick.

Serve – Pour sauce over crispy balls or serve as dip.

Back to Appetizers...