Yet another amma's recipe down here. I prepared this yummy chat over the weekend. It has too many ingredients and i keep forgetting them. So I have put it here to help myself recall when I'm lost in the immense deep world of recipes & ingredients :)
Ingredients:
Ingre A:
Potato - 2 (cooked and mashed)
Peas - 1 bowl (cooked and semi-mashed)
Ingre B:
Mint leaves - 1 bowl
Coriander leaves - 1 bowl
Ginger, Garlic - minced or paste
Green chilly 5-7 in number
Black pepper 15-20 in number - powdered or coarsely ground
Cloves 5 in number
Cinnamon - powdered
Ajwain 1 spoon
Cumin Seeds 1 spoon
Fennel Seeds 1 spoon
Salt as per taste
Ingre C:
Onion - 2 chopped into small pieces
Carrot - 1 grated
Lime juice - few spoons
Ingre D:
Sev, Puri, Boondi, or any variety of such mixtures would do. You can prepare them all by yourself or just run to the nearby shop if you are like me :)
Method:
- Cook potato and peas (Ingre A) and mash them and keep aside.
- Use a blender/mixie to make a green paste of Ingre B by adding sufficient water.
- Now in a large thick bottomed wok, add some oil & once it becomes hot add mustard.
- Add mashed potato and peas to the wok. Also add the blended green paste.
- Add sufficient water (around 2-3 glass or more) and bring it to boil stirring occasionally. Add salt as per taste and let it boil for sometime and your pani is now ready.
Serving:
- In a bowl, add sev, semi-crushed puri, boondi, chopped onion, grated carrots. Then, pour some pani over this mixture. Finally you can garnish it with a few drops of lime juice & some more onion, carrot and coriander leaves. Serve it hot.
- Remember to eat it hot and fresh - otherwise, the mixture becomes soft very soon and its crispiness goes away.
- Note: You can refrigerate the pani for upto 2 days and re-heat as needed.
Ingredients:
Ingre A:
Potato - 2 (cooked and mashed)
Peas - 1 bowl (cooked and semi-mashed)
Ingre B:
Mint leaves - 1 bowl
Coriander leaves - 1 bowl
Ginger, Garlic - minced or paste
Green chilly 5-7 in number
Black pepper 15-20 in number - powdered or coarsely ground
Cloves 5 in number
Cinnamon - powdered
Ajwain 1 spoon
Cumin Seeds 1 spoon
Fennel Seeds 1 spoon
Salt as per taste
Ingre C:
Onion - 2 chopped into small pieces
Carrot - 1 grated
Lime juice - few spoons
Ingre D:
Sev, Puri, Boondi, or any variety of such mixtures would do. You can prepare them all by yourself or just run to the nearby shop if you are like me :)
Method:
- Cook potato and peas (Ingre A) and mash them and keep aside.
- Use a blender/mixie to make a green paste of Ingre B by adding sufficient water.
- Now in a large thick bottomed wok, add some oil & once it becomes hot add mustard.
- Add mashed potato and peas to the wok. Also add the blended green paste.
- Add sufficient water (around 2-3 glass or more) and bring it to boil stirring occasionally. Add salt as per taste and let it boil for sometime and your pani is now ready.
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- In a bowl, add sev, semi-crushed puri, boondi, chopped onion, grated carrots. Then, pour some pani over this mixture. Finally you can garnish it with a few drops of lime juice & some more onion, carrot and coriander leaves. Serve it hot.
- Remember to eat it hot and fresh - otherwise, the mixture becomes soft very soon and its crispiness goes away.
- Note: You can refrigerate the pani for upto 2 days and re-heat as needed.
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