Yogurt cheese patties

  • Yield : 10 patties
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 40m

Yogurt cheese patties
These are amazingly soft and melt-in-the-mouth yogurt cheese patties. I like to call hung yogurt as yogurt cheese. They taste especially wonderful on a monsoon day with Pomegranate & Chilli Chutney!!


Step 1

Heat 1 tbsp of oil in a pan over medium heat. Add mustard seeds, curry leaves and cumin seeds. When the spices crackle, add onion and saute till golden.

Step 2

Add ginger, green chilies, spice powders and salt and saute for 2-3 minutes. Mix in tomatoes and cook till mushy.

Step 3

Add sugar and stir till it dissolves. Remove from heat and cool to room temperature. Add hung yogurt and mix gently but thoroughly.

Step 4

Divide mixture into 8-10 portions and shape into patties. In a plate, combine the semolina with flour and mix well. Put oil in a frying pan over medium heat.

Step 5

When hot, coat patties with the semolina-flour mix and shallow-fry till golden. Gently remove and drain on absorbent paper. Serve hot with Pomegranate & chilli chutney

My Notes
1. Add extra chilli powder if you like it spicy.
2. Rice flour is also used instead of wheat flour.

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