| Curd Patties |
| 1 gallon milk |
| 2 teaspoons salt |
| 1 tablespoon chopped fresh coriander leaves |
| 4 tablespoons ghee |
| ½ teaspoons black pepper |
| From milk, make curd (see curd recipe). Press curd for 20 minutes. Knead curd into a smooth consistency
by pressing against counter top or board with palm of hand. Add coriander leaves and spices to curd. Make 12 balls and form into patties 2 inches in diameter. Heat ghee in nonstick skillet over medium heat. Fry patties on both sides until golden brown (about 5 minutes). Serve hot - plain or with tomato chutney. |
| Makes 1 dozen. |