Dhingri Chholey

Recipe Ingredients

		For The Chholey
1 cup	237ml	Kabuli channa - (chickpeas)
1		Soda bicarb - (baking soda)
1/4 cup	59ml	Desi ghee
20		Ginger paste
10		Garlic paste
		Salt - to taste
1/2 teaspoon	2.5ml	Amchur powder
1/2 teaspoon	2.5ml	Coarse black pepper
1/4 teaspoon	1.3ml	Cumin powder
1/4 teaspoon	1.3ml	Cinnamon powder
1/4 teaspoon	1.3ml	Black cardamom powder
1/4 teaspoon	1.3ml	Nutmeg powder
1		Black salt
1		Kasoori methi powder
		(dried fenugreek leaves - powdered)
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Processed cheese
		Tie in a muslin cloth for the potli -
		(bouquet Garni)
4		Black cardamom
4		Green cardamom
2 1/2		Cinnamon stick
2		Bay leaves
1 teaspoon	5ml	Fennel seeds
1 1/2		Dried ginger
		For The Mushrooms
250		Dhingri - (white oyster mushrooms), dried
100		Khumb - (button mushrooms), coarsely chopped
3 tablespoons	45ml	Desi ghee or oil
1 teaspoon	5ml	Cumin seeds
3		Spring onions
20		Ginger paste
10		Garlic paste
200		Fresh tomato puree
1 teaspoon	5ml	Kashmiri deghi mirch
		Salt - to taste
1/2 teaspoon	2.5ml	Coarse black pepper
2 tablespoons	30ml	Processed cheese - grated
		For The Filling
2 tablespoons	30ml	Toasted almond flakes
8		Walnut halves - chopped
16		Sultanas
2		Green chiles - slit lengthwise
5		Coriander leaves - finely chopped

Recipe Instructions

(The original Kashmiri dish combines dhingri mushrooms and Kabuli chana. We decided to make a timbale to give it a distinctive shape.)

Time required: One hour 15 minutes plus soaking and baking time.

PUT the chholey and one liter water in a pan and bring to a boil. Continue to boil for two minutes. Remove and reserve in the same water overnight. Drain out the water before cooking. Put the drained chholey in a pan. Add soda bicarb, salt and one liter water. Bring to a boil. Lower the heat, add the potli, cover and simmer until al dente (cooked but not mushy). Drain, remove and discard the potli. Keep the chholey aside.

The Mushrooms: Soak dhingri in hot water for 10 minutes. Drain and wash in running water to remove grit and soak again in hot water for five minutes or until soft and fully swollen. Drain, squeeze out excess water, remove stems and coarsely chop dhingri. Chop the spring onion greens and the spring onions separately.

The Filling: Mix all the filling ingredients and the spring onion greens well. Divide the mixture into four equal portions. Preheat the oven to 275 F. Melt desi ghee in a kadai or wok. Add ginger paste and garlic paste. Stir over medium heat until the moisture evaporates. Add the drained chholey and stir gently for five minutes. Sprinkle the remaining seasoning ingredients. Stir well. Remove from heat. When cool, add cheese. Mix carefully and divide into four equal portions.

Melt three tbs. desi ghee in a kadai or wok. Season with cumin seeds. Add onions and saute until translucent and glossy. Add ginger paste and garlic paste and stir-fry until the onions turn light golden. Add mushrooms and stir-fry until the moisture evaporates. Add tomato puree and stir well. Add deghi mirch and salt and stir-fry until the ghee floats on top. Sprinkle black pepper powder and mix well. Remove from heat. When cool, add cheese and divide into four equal portions.

To Finish: Arrange four pie rings of 11 cm. diameter on a baking tray, spread a portion of the mushrooms in each, spread a portion of the filling on top and, finally, top with a portion of the chholey and bake in the pre-heated oven for ten minutes.

Demold, arrange on four plates and serve as a starter.

Source:
Femina Magazine - J. Inder Singh Kalra and Pushpesh Pant

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.