Paan Ki Kumbh
- --------------------------------FOR THE PAAN--------------------------------
- 20 Banarasi paan
- 200 g Mushrooms; chopped
- 2 Potatoes; boiled (100 g)
- 4 tb Chopped spring onions; (60
- -g)
- 100 g Cumin seeds; boiled
- 60 g Cheese; grated
- A few strands saffron
- Oil
- 1 ts Chaat masala powder; (5 g)
-------------------------FOR THE BATTER (FOR FRYIN-------------------------
200 g Gramflour
2 tb Ginger-garlic paste; (30 g)
4 ts Ajwain; (20 g)
Salt to taste
8 ts Chilli powder; (40 g)
350 ml Water
CLEAN the paan leaves with a wet cloth. Prepare the filling by mixing the
remaining paan ingredients. Put a little at the centre of each paan leaf
and roll like a cigar.
Fix a toothpick in each to hold the shape. Mix all the batter ingredients
to obtain thin batter.
Heat oil in a kadai and deep fry the rolled paans till golden brown. Remove
from oil.
Sprinkle chaat masala over and serve in small kadais. Serve accompanied
with red chilli-tomato chutney.
Converted by MC_Buster.
200 g Gramflour
2 tb Ginger-garlic paste; (30 g)
4 ts Ajwain; (20 g)
Salt to taste
8 ts Chilli powder; (40 g)
350 ml Water
CLEAN the paan leaves with a wet cloth. Prepare the filling by mixing the
remaining paan ingredients. Put a little at the centre of each paan leaf
and roll like a cigar.
Fix a toothpick in each to hold the shape. Mix all the batter ingredients
to obtain thin batter.
Heat oil in a kadai and deep fry the rolled paans till golden brown. Remove
from oil.
Sprinkle chaat masala over and serve in small kadais. Serve accompanied
with red chilli-tomato chutney.
Converted by MC_Buster.
