| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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