200g sweet peas fresh
50g fresh spinach
20g fresh mint
40g chopped white onion
5g cumin seed
500g plain vegetable stock
100g peeled diced potato
50g peeled sweet peas
5g lemon juice
10g chaat masala
3g red amaranth cress
100g whole meal flour
oil to fry
For Roti :
make a tight dough with flour salt and water, allow to rest cover with a lid for 10 minutes.
Make dough balls of 30g size. flatten to thin size. deep fry to golden brown colour till its crisp.
In a deep thick bottom pot , heat oil sauté cumin seed and onions.
Add sweet peas and all other ingredients for shorba except spinach.
Pour in vegetable stock allow to simmer for 15 minutes remove from fire . add spinach blend in a thermomixer or a high speed blender.
Pass through a fine chinois or strainer keep hot ready to serve
In a small mixing bowl mix peeled peas, chaat masala and lemon juice. Crush fried roti mix it together . place in a bowl garnish with red amaranth cress. Serve shorba on side
Buy Print Version of Fine Dining Indian Magazine July
” To be the world’s best fine dining Indian cuisine website and magazine”
We strive to achieve this by providing a platform for all Indian food lovers around the globe.
Submit Your Review
clear Instructions 0 Availability 0 To Understand 0 Quality 0 will you Share 0 Average Loading, please wait