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Paan Ki Kumbh

Yield: 4 servings

Ingredients and directions for this recipe

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

-FOR THE BATTER (FOR FRYIN-
200 g Gramflour
2 tb Ginger-garlic paste; (30 g)
4 ts Ajwain; (20 g)
Salt to taste
8 ts 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 chilli-tomato chutney.

See also:
Previous recipe Paad Thai - Country Living
Next recipe Paanipuri Or Golgappa Pt 1

Or try one of these recipes:
Honey Oats Barley Bread
Sopapillas #1