|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.|