Paan Chaat #tarladalal #shorts #food #foodshorts #paan #chaat

Ingredients
For The Batter
1 1/2 cups besan (bengal gram flour)
a pinch of asafoetida (hing)
1 tsp chilli powder
salt to taste

Other Ingredients
20 fresh calcutta betel leaves (paan)
oil for deep-frying
2 1/2 cups whisked curds (dahi)
10 tbsp sweet chutney
20 tsp green chutney
chilli powder for sprinkling
cumin seeds (jeera) powder for sprinkling
10 tbsp sev
10 tbsp pomegranate (anar)
5 tbsp finely chopped coriander (dhania)

Method
For the batter
1. Combine all the ingredients along with approx. 1 cups water in a deep bowl and mix well to make a medium thick batter. 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, remove excess 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 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, 1 tbsp sev, 1 tbsp pomegranate and tbsp finely chopped coriander.
4. Repeat steps 1 to 3 to make 9 more plates.
5. Serve immediately.