| Item | Quantity |
|---|---|
| For dough | |
| Multipurpose flour | 2 cups |
| Baking powder | 1 tsp |
| Baking soda | 2 tsp |
| Hung curd | ¼ cup |
| Oil | 2 Tbsp |
| Sugar | 1 Tbsp |
| Butter | 2 Tbsp |
| Water | ½ cup |
| For stuffing | |
| Potatoes, boiled and mashed | 4 nos |
| Onions, chopped | ¼ cup |
| Ginger, chopped | ¼ tsp |
| Coriander leaves | ½ tsp |
| Green chilli | 1 no |
| Red chilli powder | ¼ tsp |
| Garam masala | ¼ tsp |
| Spice powder mix (chat masala) | ½ tsp |
| Pomegranate seeds powder | ½ tsp |
| Cumin powder | ½ tsp |
| Ajwain | ½ tsp |
| Gluten free flour | 2 Tbsp |
Method
• Wash mushroom thoroughly with water.
• Heat butter, put cumin, chopped onion and green chili. Sauté till golden in color.
• Add sliced mushroom and chopped cashews. Cook for another minute.
• Add salt, black pepper and coriander. Keep aside for a few minutes to let it cool.
• Now add paneer and grind in a grinder.
• Add boiled potato and other spices. Make dough and bind in round shape balls.
• Keep in the freezer for 10 minutes.
• Heat oil and shallow fry the balls. Serve hot with mint chutney.