Traditional Urad Dal Croquettes Raita


Serves: 4
Total Calories: 1,146

Ingredients

10 to 12 Punjabi-Style Fermented Urad Bean Croquettes (1 recipe)
1/4 cup Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery or any sonth chutney of your choice (search for "Category: Sonth Chutney")
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground black salt
1/8 teaspoon ground asafoetida
4 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed +1 fresh green chile pepper, minced with seeds
3 to 4 cups nonfat plain yogurt, whisked until smooth
1/2 dash lowfat milk
3 cups water to soak croquettes
1 teaspoon ground paprika
1/4 cup finely chopped fresh cilantro

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 1,146
Calories from Fat: 289

This Traditional Urad Dal Croquettes Raita recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
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Basic Cucumber Pachadis
Beet and Scallion Raita
Chopped Salad with Yogurt
Creamy Tofu Raita with Fresh Greens
Crispy Urad Dal Croquettes in Yogurt
Crumbled Tofu and Mint Chutney Raita
Crushed Lemon Pickle Raita
Cucumber and Radish Raita
Dried Fruit Raita
Fresh Spinach Raita with Ginger-Lime Pickle
Frozen Spinach Raita
Garlicky Roasted Chinese Eggplant Raita
Ginger and Scallion Raita
Grilled Zucchini and Pearl Onion Raita
Ground Lamb Raita
Kashmiri Morel Mushroom Raita
Mandarin Orange Raita
Mango Chutney Raita
Mango Raita with Fresh Ginger
Mustard Seed Raita
Pan-Roasted Eggplant Raita with Sesame Seeds
Potato Raita with Puréed Greens
Potato Raita with Roasted Cumin and Black Peppercorns
Potato and Beet Raita
Puréed Watercress Raita
Raita with Chickpea Flour Pancakes
Raita with Crispy Chickpea Batter Drops
Roasted Bell Pepper Raita
Sautéed Spinach Raita
Shredded Chicken Raita
Simple Mung Beans Croquettes Raita
Simple Salt and Pepper Raita
Spicy Mung Bean Croquettes Raita with Sonth Chutney
Spicy Raita with Lamb's Quarters
Spicy Yogurt with Mango and Coconut
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Summer Iced Raita
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Tomato and Cucumber Pachadi with Asafoetida
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Traditional Raita with Softened Chickpea Batter Drops
Traditional Urad Dal Croquettes Raita
Yogurt with Fried Green Tomato Chutney
Yogurt with Green Papaya and Coconut
Yogurt with Mashed Potato and Fresh Cilantro
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