Whosaynas Spicy Crispy Paantra

Name: Whosaynas Spicy Crispy Paantra
Total time: 2700 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 12 Arbi Pantras; 2 cups Besan (Gram flour); 1/2 cup Rice flour; 1 tsp Salt; 1 tbsp Sugar; 1 tsp Chilli powder; 1/4 tsp Turmeric powder; 1 cup Yogurt; 1 tsp Baking powder; 2 tbsp Oil; 1 tsp Sesame seeds; as Curry leaves (chopped); 1/2 tsp Mustard seeds; 2 Green Chillies (chopped); 1/2 tsp Coriander powder; 1/2 tsp Cummin powder; 1/2 Lemon juice; 2-3 Green chillies (long flakes); 2 Curry leaves; 1 tbsp Coconut (grated); 1/2 tsp Mustard seeds; 1/4 tsp Cummin seeds

Husseina Nazir @cook_12708392

#goldenapron3

I usually make less spicy paantras and serve with hot tamarind chutney or sambhaaro but today made spicy ones

#goldenapron3

I usually make less spicy paantras and serve with hot tamarind chutney or sambhaaro but today made spicy ones

Husseina Nazir @cook_12708392

#goldenapron3

I usually make less spicy paantras and serve with hot tamarind chutney or sambhaaro but today made spicy ones

#goldenapron3

I usually make less spicy paantras and serve with hot tamarind chutney or sambhaaro but today made spicy ones

Saved

Ingredients

45mins

12 servings

12Arbi Pantras
2 cupsBesan (Gram flour)
1/2 cupRice flour
1 tspSalt
1 tbspSugar
1 tspChilli powder
1/4 tspTurmeric powder
1 cupYogurt
1 tspBaking powder
2 tbspOil
1 tspSesame seeds
asCurry leaves (chopped)
1/2 tspMustard seeds
2Green Chillies (chopped)
1/2 tspCoriander powder
1/2 tspCummin powder
1/2Lemon juice
Garnish
2-3Green chillies (long flakes)
2Curry leaves
1 tbspCoconut (grated)
1/2 tspMustard seeds
1/4 tspCummin seeds

Saved

Steps

45mins

1

Keep steamer filled with water on boil
2

De-vein the leaves, clean and wash them
3

In a big bowl put besan, rice flour, salt, chilli powder, cummin powder, coriander powder, salt, sugar, lemon juice, baking powder and yogurt. Mix well to a thick batter, can add little water
4

Heat oil in a steel bowl add curry leaves, sesame, cummin and mustard seeds, let it splutter then add to the batter and mix well
5

Place a leaf on working table apply batter with brush all over the leaf place another leaf on it and apply batter till you get six leaves
6

Now roll the layers of leaves like swissroll, place the opening side on a metal plate or pot lid
7

Do the same for remaining leaves,
when done put the plate for steaming till it's done
8

Remove and let it cool, cut one centimetre slices and keep aside
9

Deep or shallow fry the slices and remove on strainer then lay them on tray with kitchen paper on it
10

Can serve fried one’s only or garnish them
11

Temper (make bagaar) mustard seeds, sesame, curry leaves and green chillies in a teaspoon of oil then pour over pantras and sprinkle grated coconut