Ingredients Jump to Instructions ↓

  1. For The Chholey

  2. 1 cup 237ml Kabuli channa - (chickpeas)

  3. 1 Soda bicarb - (baking soda)

  4. 1/4 cup 59ml Desi ghee

  5. 1/2 teaspoon 2 1/2ml Amchur powder

  6. 1/4 teaspoon 1 1/3ml Cumin powder

  7. 1/4 teaspoon 1 1/3ml Cinnamon powder

  8. 1/4 teaspoon 1 1/3ml Black cardamom powder

  9. 1/4 teaspoon 1 1/3ml Nutmeg powder

  10. 1 Black salt

  11. 1 Kasoori methi powder

  12. (dried fenugreek leaves - powdered)

  13. 1 tablespoon 15ml Lemon juice

  14. 2 tablespoons 30ml Processed cheese

  15. Tie in a muslin cloth for the potli -

  16. (bouquet Garni)

  17. 4 Black cardamom

  18. 4 Green cardamom

  19. 2 1/2 Cinnamon stick

  20. 2 Bay leaves

  21. 1 teaspoon 5ml Fennel seeds

  22. 1 1/2 Dried ginger

  23. For The Mushrooms

  24. 250 Dhingri - (white oyster mushrooms), dried

  25. 100 Khumb - (button mushrooms), coarsely chopped

  26. 3 tablespoons 45ml Desi ghee or oil

  27. 1 teaspoon 5ml Cumin seeds

  28. 3 Spring onions

  29. 20 Ginger paste

  30. 10 Garlic paste

  31. 200 Fresh tomato puree

  32. 1 teaspoon 5ml Kashmiri deghi mirch

  33. Salt - to taste

  34. 1/2 teaspoon 2 1/2ml Coarse black pepper

  35. 2 tablespoons 30ml Processed cheese - grated

  36. For The Filling

  37. 2 tablespoons 30ml Toasted almond flakes

  38. 8 Walnut halves - chopped

  39. 16 Sultanas

  40. 2 Green chiles - slit lengthwise

  41. 5 Coriander leaves - finely chopped

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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


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