Yield: 4 servings
Measure | Ingredient |
---|---|
20 \N | Banarasi paan |
200 grams | Mushrooms; chopped |
2 \N | Potatoes; boiled (100 g) |
4 tablespoons | Chopped spring onions; (60 g) |
100 grams | Cumin seeds; boiled |
60 grams | Cheese; grated |
\N \N | A few strands saffron |
\N \N | Oil |
1 teaspoon | Chaat masala powder; (5 g) |
200 grams | Gramflour |
2 tablespoons | Ginger-garlic paste; (30 g) |
4 teaspoons | Ajwain; (20 g) |
\N \N | Salt to taste |
8 teaspoons | Chilli powder; (40 g) |
350 millilitres | Water |
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.