Paan Chaat ,
Recipe Link :https://www.tarladalal.com/Paan-ki-Chaat-40796r
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Paan Chaat
Betel leaves, used mostly as a mouth-freshener, also lends itself to make Paan ki Chaat, a traditional North Indian favourite that many people recall fondly as one of the most unforgettable experiences of trips to regions like Benaras.
The betel leaves are batter-coated and deep-fried till absolutely crisp. They are then broken into pieces and topped with spice powders, chutneys and curds to make a mind-blowing chaat. You will be amazed to see that despite the number of other ingredients used, the paan leaves still retain their unique flavour, which is what makes this chaat so exclusive!
Preparation Time: 10 minutes. Cooking Time: 30 minutes. Makes 10 plates.
20 fresh Calcutta beetel leaves (paan)
Oil for deep-frying
For the batter
1½ cups besan (Bengal gram flour)
A pinch of asafoetida (hing)
1 tsp chilli powder
Salt to taste
For the topping
2½ cups whisked curds (dahi)
10 tbsp sweet chutney
20 tsp green chutney
Chilli powder for sprinkling
Cumin seeds (jeera) powder for sprinkling
For garnish
Nylon sev
For the batter
Combine all the ingredients along with enough water in a deep bowl and mix well to make a smooth batter of dropping consistency. Keep aside.
How to proceed
1. Heat the oil in a deep non-stick pan, dip each pan leaf at a time into the batter and deep-fry each on a medium flame till it turns light brown and crisp from both the sides. Drain on an absorbent paper.
2. Break 2 fried paan leaves into pieces and place them on a serving plate.
3. Put ¼ cup of whisked curds, 1 tbsp of sweet chutney and 2 tsp of green chutney evenly over it. Finally sprinkle a little chilli powder, cumin seeds powder and sev evenly over it.
4. Repeat steps 1 to 3 to make 9 more plates.
Serve immediately.
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