Paan ki kumbh

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.

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