California Prop 65 WARNING: Cancer and Reproductive Harm www.p65warnings.ca.govX
Product DescriptionSeasoning Mix For Tangy Spice Garnish
PACKAGING50g Serving Suggestion
- Red Chili
- Long Pepper
- Green Cardamom
- Black Pepper
- Dried Mango Powder
- Citric Acid
- Canola Oil
- Silicon Dioxide.
No Artificial Food Color
- May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
|% Daily Value*|
|Total Fat||0 g||0%|
|Total Carbohydrate||1 g||0%|
|Dietary Fibre||0 g||0%|
|The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
As per 100 gram
Dal Mash / White Lentil
washed and soaked in 2 cups water for 3 hours
washed and soaked in 1 cup water for 15 minutes
Fresh Onion Paste
whipped and sieved through muslin cloth
500ml / 3 cups
for deep frying
Shan Chaat Masala
Steps of Cooking
- Drain water from the soaked white lentil and rice. Add baking soda, onion paste, ginger paste, garlic paste, Shan salt and grind in blender to a coarse batter. Add cilantro / fresh coriander and green chilies in this mixture.
- In hot oil, pour few tablespoons full of batter. Fry on medium heat till golden. Remove and allow to cool. Then soak in lukewarm water for 5-10 minutes. Drain the water and gently squeeze out the dumplings to remove excess water.
- Add sugar in yogurt and spread half in a dish. Add the soaked dumplings in the yogurt and pour the remaining yogurt over it. Sprinkle Shan Chaat Masala, crushed papri and serve.