Recipe of Perfect Yoghurt Balls with Green Dip

Yoghurt Balls with Green Dip Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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Here is the best “Yoghurt Balls with Green Dip” recipe we have found so far. This will be smell and look delicious.

Ingredients of Yoghurt Balls with Green Dip

1. Prepare 200 ml of Yoghurt or Dahi.
2. Prepare 1 tsp of Salt.
3. Prepare 1 tsp of Dry Roasted cashew crushed.
4. You need 1/2 tsp of Dry Roasted Jeera Powder.
5. Prepare 1/2 of small onion finely diced.
6. Make ready 1 of green chilli finely diced.
7. You need 1 tsp of Roasted Gram flour or besan.
8. Prepare 1 tsp of Grated paneer.
9. It’s 1 tsp of grated cheese.
10. Prepare as required of Some fresh bread crumbs.
11. Make ready 2 Tbsp of Oil for frying.
12. Prepare of green dip.
13. Make ready 4-5 of coriander leaves.
14. Prepare 1/2 tsp of roasted jeera powder.
15. Prepare 3-4 of roasted cashews.
16. Make ready 1/2 cup of curd.
17. It’s to taste of salt.
18. Make ready 1 tsp of grated paneer.
19. Prepare 1 tbsp of lemon juice.
20. You need 1/2 tsp of jaggery.
21. Take 1-2 of green chilli.

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Yoghurt Balls with Green Dip step by step

1. We need to prepare hung curd. so dish out the curd into a cloth (preferably a muslin cloth or any cloth which shall assist draining) and hang the curd overnight or for at least 8 to 9 hrs inside your fridge..
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3. Take roasted cashew nuts and roasted jeera and crush them. I have left 4 cashews as whole so that in can use them in chutney..
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5. Similarly we need to roast besan or gram flour for 2 minutes and it is done.
6. Now take out the curd from the cloth and your hung curd is ready..
7. Mix hung curd, cashew powder, jeera powder, finely chopped onion, finely chopped green chilli, salt, roasted besan, grated paneer and cheese and mix well.
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14. The consistency of curd mixture should be non dropping when you hold it on the spoon..
15. Okay now take a spoon of this mixture and drop into bread crumbs to coat.
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17. Gently shape the curd into a ball or tikki whatever you wish to and then again drop it into bread crumbs to coat completely. Keep on a plate.
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19. Similary do from the entire mixture and make small balls.
20. Refrigerate these curd balls for 5 to 10 minutes.
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22. Let the ball settles, we will prepare a dip for them. Have all ingredients ready.
23. In a mixer jar add all ingredients except salt.
24. Grind to a smooth chutney or dip.
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26. Add salt to the dip as per your taste and mix well. Your green dip is ready..
27. Now it's 5 to 10 minutes passed and we will take the curd balls out of fridge and deep fry them.
28. Heat 2 TBSP oil in a kadhai or wok and once it is hot and nice, simmer the flame and add curd balls to the hot oil..
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30. Fry the balls for 20 to 30 sec or until golden brown colour is achieved and take out on a plate.
31. Serve this yummy curd balls with green dip..
32. I will break one ball and show you that how crunchy it is from outside and that much soft, cheesy and yummy from inside.. ye itne tasty hot hai na ki Aadha part maine photo kheechne se pehle hi kha kiya tha toh itna hi bacha hai ispe…
33. This curd balls will totally change your thoughts which you earlier had for curd. It is a totally curd burst and really tempting..
34. Tip 1: If possible use desi dahi or homemade curd, the result will be even better. I didnt have so I used market one..
35. Tip 2: Dont add two much besan or bread crumbs.. We only need a binding agent and a coat. So paneer, cheese and 1 tsp of roasted besan shall done a good job for binding and bread crumbs help to form an outer layer. Most people use Cron flour or maida but please avoid these 2 ingredients because we want our curd balls to be crunchy from outside and mouth melting, soft textured from inside..

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