Golden, crisp on the outside and indulgently savoury within, Dry Bofrot Veg is a comforting snack that combines a soft, enriched dough with a creamy mushroom filling. Each bite offers layers of flavour, from the earthy richness of mushrooms and garlic to the gentle heat of chilli oil and sauce, all finished with a luscious mozzarella centre. Coated in crunchy breadcrumbs and fried to perfection, this dish transforms simple ingredients into a refined appetiser that is both hearty and satisfying.
Ingredients
a. Dough
• All Purpose Flour – 315 g
• Sugar – 12 g
• Salt – 3 g
• Yeast – 10 g
• Milk (lukewarm) – 120 g
• Egg (approx. 1 large) – 50 g
• Oil – 55 g
• Water (lukewarm) – 120 g
b. Filling
• Mushroom sauté – 300 g
• Diced Onion – 80 g
• Minced Garlic – 10 g
• Mushrooms (sliced) – 20 g
• Flour (for roux) – 8 g
• Milk (for sauce) – 120 g
• Chilli Oil – 2.5 g
• Salt – 1.5 g
• Black Pepper – 1 g
• Chilli Sauce – 15 g
• Mozzarella Cheese – 115 g
c. Coating
• Eggs (2 beaten) – 100 g
• Bread Crumbs – 250 g
Method
1. Prepare the Dough
In a mixing bowl, combine the all purpose flour, sugar, salt, and yeast. Add the lukewarm milk, egg, oil, and water, then knead until a smooth and elastic dough forms. Cover the dough and allow it to rest in a warm place until it doubles in size.
2. Prepare the Mushroom Filling
Heat a pan and sauté the diced onions until translucent. Add the minced garlic and sliced mushrooms, cooking until fragrant and lightly golden. Stir in the mushroom sauté mixture.
Sprinkle in the flour to create a light roux, then gradually add the milk while stirring continuously to form a creamy sauce. Season with chilli oil, salt, black pepper, and chilli sauce. Cook until the mixture thickens, then fold in the mozzarella cheese. Allow the filling to cool completely.
-Assemble
Divide the rested dough into small portions and flatten each piece slightly. Place a spoonful of the mushroom filling in the centre and carefully seal the dough, shaping it into small balls.
-Coat and Fry
Dip each stuffed ball into the beaten eggs, then coat evenly with bread crumbs. Deep fry in hot oil until golden brown and crisp.
3. Serving Suggestion
Serve Dry Bofrot Veg hot and freshly fried, accompanied by a spicy dip or tangy sauce. With its crunchy exterior and creamy mushroom centre, it makes an irresistible appetiser for gatherings, cocktail evenings, or gourmet snack platters.
Recipes by Chef Navgeet Maan from Olive Café, Sector 26, Chandigarh