Dahi cutlets 7 cups yogurt 1 medium-sized onion 1 inch piece ginger 3-4 green chillies (chopped) A few sprigs of coriander (chopped) ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala powder ½ tbsp kasuri methi powder Salt to taste 1 cup cornstarch + ¼ cup extra for rolling Oil to deep fry Hang yogurt in a muslin cloth, preferably in the refrigerator, till all the whey is separated. Drain it away or use for some other dish. Take hung yogurt in a bowl. Add onion, ginger, green chillies, turmeric powder, red chilli powder, garam masala powder, kasuri methi powder, salt and coriander leaves and mix. Add cornstarch and mix again. Divide into 12 equal portions. Dampen your hands, take a portion of the mixture, roll lightly in cornstarch and shape into a cutlet of one centimetre thickness. Similarly prepare the other cutlets. Heat sufficient oil in a kadai and deep fry the cutlets till golden. Drain onto an absorbent paper and serve hot with a chutney or sauce of your choice.