Ingredients
- Yogurt 1 kg
- Fresh Milk 1 cup
- Corn flour 1 tbsp
- Sugar 1 tbsp
- Salt to taste
- For Dahi Baray:
- Potatoes ½ kg
- Egg Whites 2
- Black pepper 1 tsp (crushed)
- Red chili flakes 1 tsp
- Cumin 1 tbsp (roasted and crushed )
- Rice flour 3 tbsp
- Salt to taste
- Oil for fry
- For Tamarind Chutney:
- Tamarind Paste 1 cup
- Black salt a pinch
- Sonth a pinch
- Cumin powder 1 tbsp
- Red chili powder 1 tbsp
- Salt to taste
Cooking Directions
- Boil potatoes, peel them and mash them.
- Add in rice flour, roasted cumin powder, black pepper, red chili flakes and salt. Mix well.
- Grease your hand, make kabab and dip them in egg and shallow fry them.
- Beat together yogurt, fresh milk, corn flour, sugar and some salt.
- For Tamarind Chutney: Put tamarind paste, sonth, cumin powder and red chili in a pan and cook it.
- Add in a pinch of black salt. Remove.
- Take a big dish and add in some yogurt then add in tamarind sauce then potato cutlets. Cover with yogurt.
- Garnish them with almonds and serve.