An Indian Halwa recipe with Puri – a combination loved by many and perhaps one of the oldest dishes. PERI PERI MAKHANAIngredientsPeri peri masala2 tbsps coriander seeds1½ tbsps cumin seeds½ tbsp black peppercorns4 dried red chillies 1¼ tbsps garlic granules2 tsps dried oregano leaves1½ tsps dried parsley leaves2 tsps dried basil leaves1 bay leaf¼ tsp citric acidSalt to taste1 tsp dried onion granules 1 tbsp oil4 cups puffed lotus seeds (makhana)Method1. Heat a non-stick pan, add coriander seeds, cumin seeds, black peppercorns and dried red chillies and dry roast till fragrant. Transfer into a blender jar and add garlic granules, dried oregano, dried parsley, dried basil leaves and bay leaf and citric acid, salt and dried onion granules and blend to a fine powder.2. Heat oil in a non-stick wok, add puffed lotus seeds and roast till crisp. Transfer into a large bowl, sprinkle 3 tbsps prepared peri peri masala and toss till well combined. Store the remaining peri peri masala in an air tight container.3. Transfer the prepared makhana in a serving bowl and serve as required. Store in an air tight container. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #PeriPeriMakhana
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