Put the chholey and one litre 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 litre 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 till the onions turn light golden. Add mushrooms and stir-fry till the moisture evaporates. Add tomato puree and stir well. Add deghi mirch and salt and stir-fry till 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.

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

continued in part 2