Paan Chaat Recipe

Paan chaat is filled with unique flavors and taste. This dish is something I've created and not tasted before. Best way to use up Paan leaves from festival.

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Paan Chaat Ingredients:

10 to 12 Madras Paan Leaves 

1/4 Cup Maida

1/4 Cup Corn Flour

Salt as per taste 

6 Drops Papilon Green Food Color

Oil for Frying

For Chaat:

1/4 Cup Each Finely Chopped Carrot, Onion, Cucumber

1/4 Cup Pomegranate

1 Tbsp Finely Chopped Coriander and Mint

1 Tsp Pudina Masala

1 Tsp Chaat Masala

1 Tsp Chilly Powder

Madras mixture or sev (oma pudi)

Salt as per taste

Prep:

Wash 10 to 12 madras betal/paan leaves. Fill water in a bowl and place the paan in water till use.

Sift equal portions of corn flour and maida. Divide the equal amount flour on plate and in bowl, add salt as per taste mix and reserve.

Peel, wash and finely chop carrots, cucumber and onions.

Wash and finely chop mint and coriander leaves.

Wash and finely chop chilies.

Peel, deseed and reserve pomegranate.

Add 6 drops green food color to the flour, add water mix well and form a thin batter.

Method:

Pat the paan leaves with a soft cloth.

Add enough oil in wok and allow to reach temperature on medium flame.

Dip the paan leaves in flour, shake off excess flour and reserve.

Dip the paan leaves one at a time in the batter and gently drop in hot oil.

Fry the paan leaves for 2 minutes on each side till crispy.

Once the paan leaves have fried, drain from excess oil and reserve.

Arrange the fried paan in a serving plate. Layer the paan with finely chopped onions, cucumber, carrots, pomegranate, mint and coriander.

Garnish with sev. Sprinkle pudina masala, chaat masala, chilly powder and salt. Serve the paan chaat...Enjoy!