Serves: 4
Total Calories: 1,146
1. Prepare the croquettes and the sonth chutney. Then, in a small skillet, dry-roast together the cumin, cayenne pepper, black salt, and asafoetida over medium heat, stirring and shaking the pan until fragrant and few shades darker, about 2 minutes. Let cool.
2. In a small food processor or blender, process together the ginger and stemmed green chili peppers with 1 to 2 tablespoons of the yogurt to make a smooth paste.
3. In a medium bowl, whisk together the remaining yogurt and milk until smooth. Mix in the ginger-chili pepper mixture and most of the roasted cumin-cayenne pepper mixture (save some for garnish), and refrigerate.
4. An hour before serving, put the water in a large saucepan, bring to a boil, then remove from the heat and soak the roquettes until they absorb the water and become soft, 2 to 3 minutes. Press lightly to see if they center is soft if not, add more water (if necessary) and bring to a boil again over high heat. When the croquettes are soft, remove them from water let cool. When cool enough to handle, press each croquette between the palms of your hands to squeeze out all the excess water.
5. Place the croquettes in a serving dish and pour the yogurt on top, ensuring that each croquette is well-coated with yogurt. Add more yogurt than you think is necessary, because the croquettes will absorb some of it. Drizzle the sonth chutney over the yogurt, then sprinkle the reserved cumin-cayenne pepper mixture, paprika, minced green chili pepper, and cilantro on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Traditional Urad Dal Croquettes Raita recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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