Name: Paan Ki Kumbh
Ingredients: 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); 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Kabobs, Femina, Femina1	4	servings

INGREDIENTS

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)
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

INSTRUCTIONS

FOR THE PAAN
FOR THE BATTER (FOR FRYIN
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.
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Converted by MM_Buster v2.0l.

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