Whosaynas Spicy Crispy Paantra. This is one of my favorite appetizers! It takes a little bit of practice the first time to form the rectangles correctly but once you get it, you'll breeze. It is one of the fastest growing food brands in India.
This appetizer has been popping up in the trendiest of restaurants and has become notorious in New York City.
I hate being from the suburbs of New York and taking the long trek to the.
Fry marinated prawns in melted butter until crispy.
You can have Whosaynas Spicy Crispy Paantra using 23 ingredients and 11 steps. Here is how you cook it.
Ingredients of Whosaynas Spicy Crispy Paantra
- You need 12 of Arbi Pantras.
- Prepare 2 cups of Besan (Gram flour).
- It's 1/2 cup of Rice flour.
- You need 1 tsp of Salt.
- You need 1 tbsp of Sugar.
- You need 1 tsp of Chilli powder.
- It's 1/4 tsp of Turmeric powder.
- Prepare 1 cup of Yogurt.
- It's 1 tsp of Baking powder.
- It's 2 tbsp of Oil.
- Prepare 1 tsp of Sesame seeds.
- You need as of Curry leaves (chopped).
- You need 1/2 tsp of Mustard seeds.
- It's 2 of Green Chillies (chopped).
- Prepare 1/2 tsp of Coriander powder.
- It's 1/2 tsp of Cummin powder.
- It's 1/2 of Lemon juice.
- You need of Garnish.
- It's 2-3 of Green chillies (long flakes).
- It's 2 of Curry leaves.
- It's 1 tbsp of Coconut (grated).
- Prepare 1/2 tsp of Mustard seeds.
- Prepare 1/4 tsp of Cummin seeds.
When cool, enough to handle, arrange rice pieces on a serving platter. Place spicy tuna mixture onto top to cover. Garnish with sliced scallion and serve. Label inquires/ Demos: music@spicycrispy.com We will try to get back to you as soon as possible.
Whosaynas Spicy Crispy Paantra step by step
- Keep steamer filled with water on boil.
- De-vein the leaves, clean and wash them.
- 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.
- 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.
- 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.
- Now roll the layers of leaves like swissroll, place the opening side on a metal plate or pot lid.
- Do the same for remaining leaves, when done put the plate for steaming till it's done.
- Remove and let it cool, cut one centimetre slices and keep aside.
- Deep or shallow fry the slices and remove on strainer then lay them on tray with kitchen paper on it.
- Can serve fried one’s only or garnish them.
- Temper (make bagaar) mustard seeds, sesame, curry leaves and green chillies in a teaspoon of oil then pour over pantras and sprinkle grated coconut.
Crispy Pata or crispy pork leg is a popular Filipino pork dish. This dish can be eaten as a main dish or as a pulutan. Cooking crispy pata is quite challenging. However, everyone can do it with proper caution. I felt good the first time I made this successfully.
