पालक पुदीना सेव | Palak Pudina Sev by Tarla Dalal

Описание: Recipe Link : https://www.tarladalal.com/Palak-Pudi...

----------------------------------------------------------------------------------------------------------
Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram |   / tarladalal  
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest |   / tarladalal  
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter |   / tarla_dalal  

Palak Pudina Sev, Jar Snack

Bored of the usual chilli or ajwain flavoured savouries? Go for this tongue-tickling Palak Pudina Sev. The crispness of this savoury snack, together with the appetizing flavour and aroma of pudina and the pleasant colour of palak make this snack a winner! The off-beat appearance and colour of the snack first kindle your curiosity and make you take a bite, but once you do, you just can’t stop because it’s so tasty! You can store this yummy snack in an airtight container, to enjoy with tea, munch between meals, or even take to office.

Preparation Time: 15 minutes.
Cooking Time: 25 minutes.
Makes 3 cups.

¾ cup rice flour (chawal ka atta)
1 cup besan (Bengal gram flour)
1 tbsp oil
Salt to taste
¼ tsp oil for greasing
Oil for deep-frying

To be blended into a smooth paste
1 cup roughly chopped spinach (palak)
½ cup mint leaves (phudina)
1 tbsp roughly chopped coriander (dhania)
1 tsp roughly chopped green chillies
1 tsp roughly chopped garlic (lehsun)
2 tsp lemon juice
Salt to taste
½ cup water

1. Combine all the ingredients, including the prepared paste in a deep bowl and knead into a soft dough.
2. Grease the sev "press" mould with oil, transfer the dough into it, press it properly and cover it with the lid.
3. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns crispy. Drain on an absorbent paper.
4. Keep aside to cool for 5 to 10 minutes.
5. Transfer the sev into a deep bowl and break into pieces using your fingers.
6. Store in an air-tight container and use as required.