An Indian Halwa recipe with Puri – a combination loved by many and perhaps one of the oldest dishes.
PERI PERI MAKHANA
Ingredients
Peri peri masala
2 tbsps coriander seeds
1½ tbsps cumin seeds
½ tbsp black peppercorns
4 dried red chillies
1¼ tbsps garlic granules
2 tsps dried oregano leaves
1½ tsps dried parsley leaves
2 tsps dried basil leaves
1 bay leaf
¼ tsp citric acid
Salt to taste
1 tsp dried onion granules
1 tbsp oil
4 cups puffed lotus seeds (makhana)
Method
1. Heat a non-stick pan, add coriander seeds, cumin seeds, black peppercorns and dried red chillies and dry roast till fragrant. Transfer into a blender jar and add garlic granules, dried oregano, dried parsley, dried basil leaves and bay leaf and citric acid, salt and dried onion granules and blend to a fine powder.
2. Heat oil in a non-stick wok, add puffed lotus seeds and roast till crisp. Transfer into a large bowl, sprinkle 3 tbsps prepared peri peri masala and toss till well combined. Store the remaining peri peri masala in an air tight container.
3. Transfer the prepared makhana in a serving bowl and serve as required. Store in an air tight container.
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