Cheesy Veg rolls with Rajasthani Kadhi dip
Salt to taste
Tempering for kadhi:
1 tbsp sesame oil
¼ tsp mustard seeds
¼ tsp jeera
A big pinch of fenugreek seeds
1 medium dry red chili
A big pinch of hing powder
1 small Bay leaf
¼ tsp red chili powder
- For the bonda, mash the potatoes and combine with capsicum, cabbage, carrot, salt, chili powder, gram flour and ajwain. Finally add the cheese and give it a gentle but good mix. Add little more gram flour if mix is too sticky.
- For the kadhi, whisk together curds, gram flour and 3/4th cup water along with haldi and salt. Cook on low flame and keep stirring leaving no lumps. As it starts to thicken and the raw aroma leaves, add water if needed to adjust consistency. Keep it slightly thick.
- For tempering the kadhi, heat oil in a pan, add the mustard seeds and bay leaf. Once mustard seeds splutter add cumin seeds and let crackle. Add the dry red chili and hing. Let roast for a few seconds. Add the fenugreek seeds and give it a quick stir taking care not to let the seeds become over-brown. Switch off flame and now add the red chili powder. Stir once and pour over the kadhi. Cover and let it soak the flavour of the spices.
- Heat enough oil for shallow frying on medium heat. Divide the bonda mixture into equal portions. Dust hands with dry flour, take each portion of the mix and roll over the crushed oats or bread crumbs. Shallow fry till golden brown on all sides. Remove and drain excess oil.
To serve, arrange the rolls on the serving plate. Stir the kadhi once and pour a ladleful into the dip bowl without the tempering.