Servings - 4
INGREDIENTS
Tamarind pulp - 200 milliliters
Sugar - 120 grams
Salt - 1/4 teaspoon
Black salt - 1/2 teaspoon
Black pepper - 1/8 teaspoon
Red chili - 1 teaspoon
Roasted crushed cumin seeds - 1/2 teaspoon
Ginger powder - 1/2 teaspoon
Yogurt - 220 grams
Powdered sugar - 2 teaspoons
Black salt - 1/4 teaspoon
Coriander - 10 grams
Mint leaves - 4 grams
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Black salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Ice cube
Water - 80 milliliters
Gram flour - 140 grams
Corn flour - 50 grams
Carom seeds - 1/4 teaspoon
Salt - 1/2 teaspoon
Baking soda - 1/8 teaspoon
Turmeric - 1/4 teaspoon
Water - 250 milliliters
Spinach leaves - 50 grams
Oil - for fry
Chaat masala - 1 tablespoon
Sev - 2 tablespoons
Pomegranate - 2 tablespoons
PREPARATION
1. Take a pan, add 200 milliliters tamarind pulp, 120 grams sugar, 1/4 teaspoon salt, 1/2 teaspoon black salt, 1/8 teaspoon black pepper, 1 teaspoon red chili, 1/2 teaspoon roasted crushed cumin seeds, 1/2 teaspoon ginger powder and boil for 8 - 10 minutes. Remove it form heat.
2. In a bowl, add 220 grams yogurt, 2 teaspoons powdered sugar, 1/4 teaspoon black salt and mix it well.
3. In a blender, add 10 grams coriander, 4 grams mint leaves, 1 tablespoon green chili, 1 tablespoon ginger, 1/2 teaspoon black salt, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon salt, ice cube, 80 milliliters Water and blend it well. Keep aside.
4. In a bowl, add 140 grams gram flour, 50 grams corn flour, 1/4 teaspoon carom seeds, 1/2 teaspoon salt, 1/8 teaspoon baking soda, 1/4 teaspoon turmeric and mix it well.
5. Add 250 milliliters water and whisk it well.
6. Dip 50 grams spinach leaves in it.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Remove it from heat and drain it on an absorbent paper.
9. Place it on a serving plate, add some prepared yogurt, chaat masala, prepared green chutney, prepared tamarind chutney over it.
10. Garnish with sev, coriander and pomegranate.
11. Serve.
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