Beetle leaf is often served after a meal with some gulkand, beetle nut or nutmeg, kesar and other aromatic ingredients. This helps to eliminate bad breath and helps in digestion.
Today I made pakode from paan leaf, its not really a new recipe, my grandma used to make these pakoode when where we had a whole bunch of left over beetle leaves after a puja in our house.
So today I share her recipe as I remember it.
Ingredients:
Paan leaves / beetle leaves : 5 to 6
Besan : 1/2 cup
Aamchur : 1/4th tspn
Salt : As per your taste.
Red chilly powder : As per your taste.
Coriander seed powder: 1 tpsn
Methi powder : 1/2 tspn
Jeera powder : 1 tspn
Water : Just enought to get slightly thick consistency of besan.
Oil : For deep frying.
Method :
- Wash paan leaves thoroughly and chop them in length wise.
- Now in a bowl, add these leaves, besan, aamchur, red chilly powder, salt, coriander seed powder, methi powder, jeera powder and mix well,
- Now add little water and mix until until you get semi liquid or slightly thick consistency.
- Rest it for 5 mins and deep fry them.
- I do not add soda or fruit salt. Adding soda or fruit salt may separate besan batter from paan leaves while frying them.
- If you need you can add just a pich of soda and fry them immediately. Do not rest the batter if you add soda.
- Serve hot with ketchup or mint chutney or imly ki chutney.
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