serves — 4 time taken — 15 mnts
(Mouth melting peas and spinach patties mixed with spices, enveloped in pebbles of crunchy Moongdal mix — pan seared – A Puran da Dhaba speciality)
|5. Kaju – kishmish each||40gm|
|6. Rose water||for aroma – few drops|
|8. Chat ms||10gm|
|9. Salt||to taste|
|10. Moong dal soaked over night||50 gms|
- Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves and squeeze out excess water. Finely chop.
- Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
- Divide the mixture into uniform patties, further bind and dust it with moong dal to form a layer of look-alike pebble chips of crunchy Kankad with the coating of moong.
- Heat oil in a kadai. Deep-fry the tikkis in hot oil till crisp,
Chef’s take :- Sprinkle Anardana churan and serve piping hot with chilled lip smacking dip. Savor this KANKAD KI HARY BHARY SHAMI as a perfect crunchy treat on a rainy evening with Pudine adrak ki chai in Kullad.
Regional Exec. Chef
The Pride Hotel