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