Recipe - Oysters With Magenta Butter

FOR THE PAAN
20 Banarasi paan
200 g Mushrooms; chopped
2 Potatoes; boiled (100 g)
4 tablespoon Chopped spring onions; (60
g)
100 g Cumin seeds; boiled
60 g Cheese; grated
A few strands saffron
Oil
1 teaspoon Chaat masala powder; (5 g)

FOR THE BATTER (FOR FRYIN
200 g Gramflour
2 tablespoon Gingergarlic paste; (30 g)
4 teaspoon Ajwain; (20 g)
Salt to taste
8 teaspoon Chilli powder; (40 g)
350 ml Water

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 chillitomato chutney.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.