Paan pasand

Naveen Handa

During the time of monsoon, there is nothing better than an exciting dish on your platter. So, here is the recipe of Kurkura Paan Ka Patta, which is unique and delectable.

Kurkura Paan Ka Patta

Ingredients:

Betel leaf 0.900 kg

Gram Flour 0.150 kg

Corn Flour 0.150 kg

Carom Seeds 0.005 kg

Salt 0.010 kg

Powder turmeric 0.005 kg

Powder red chilli 0.005 kg

Coriander leaf, chopped 0.010 kg

Powder amchoor 0.005 kg

Asafoetida 0.003 kg

Caraway seed 0.002 kg

Amchoor chutney 0.100 kg

Powder jeera 0.010 kg

Black pepper, crushed 0.010 kg

Black salt 0.010 kg

Powder garam masala 0.005 kg

Chat masala 0.030 kg

Fresh coriander leaf 0.005 kg

Oil refined (for frying)

Method:

Make a batter of all the ingredients and keep it aside. Wash and dry the betel leaf and keep aside. Dip each betel leaf in the batter and deep fry it till crisp. Mix the amchoor chutney with jeera powder, garam masala powder, crushed pepper and black salt. Top the fried leaf with chat masala and amchoor chutney mix. Finish with coriander leaf and serve hot.

(Handa is a Ludhiana-based culinary expert)

As told to Poonam Bindra