Sweet Peas and Pudina Shorba | Fried Kasta Roti

Sweet Peas And Pudina Shorba Fried Kasta Roti

Sweet Peas and Pudina Shorba

Ingredients

Shorba

200g sweet peas fresh

50g fresh spinach

20g fresh mint

40g chopped white onion

5g cumin seed

10g oil

500g plain vegetable stock

100g peeled diced potato

For garnish

50g peeled sweet peas

5g lemon juice

10g chaat masala

3g red amaranth cress

Kasta Roti

100g whole meal flour

2g salt

oil to fry

Method

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.

For shorba

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

For plating

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

Fine dining Indian food magazine august 2017 issue 6

Fine Dining Indian Food Magazine 2017 : Fine dining Indian food magazine august 2017 issue 6

Read and Download Fine dining Indian food magazine August 2017 Edition – Issue 6.we are very grateful to feature Chef Girish Gopinathan Only Two Michelin star chef in the world, Master chef India Finalist Karishma sakhrani, Street food from Kolkata, Food Tasting on Kricket restuarnt in London…

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Finediningindian Magazine previous issues

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Fine-Dining-Indian Food Magazine – April 2017 Issue 2
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