Ingredients:

• Cooked risotto rice (Arborio chawal) – 2 cups

• Oyster mushrooms (Dhingri) – 150 g, finely chopped

• Onion (Pyaz) – 1 small, minced

• Garlic (Lehsun) – 3 cloves, minced

• Bread crumbs (Breadcrumbs) – 1 cup

• Mozzarella cheese (or vegan cheese) – ½ cup (small cubes)

• Wheat flour (Maida) – ½ cup

• Black pepper (Kali mirch) – ½ tsp

• Salt (Namak) – to taste

• Oil – for deep frying

Method:

• Heat little oil, sauté garlic, onion, and mushrooms till dry. Cool and mix with risotto rice.

• Shape into balls, stuffing a cube of cheese inside each.

• Coat in flour slurry → breadcrumbs.

• Deep fry till golden brown and crisp. Serve with marinara or chili sauce.

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