AMARANTH CRUSTED UTTAPAM, SPINACH CHUTNEY

Hindustan Times (Patna) - Live - - Lifestyle - Recipe by chef Nis­hant Choubey.

IN­GRE­DI­ENTS: Dosa bat­ter 100 gm, Corn 20 gm , Spinach 40 gm, Ginger 10 gm, Gar­lic 15 gm, Green chili 15 gm, Green co­rian­der 20 gm, Amaranth seed-15 gm, Onion 10 gm, Fresh tomato 20 gm, pome­gran­ate seeds 10 gm, Spring onion 10 gm, Lemon juice 1 tea­spoon, Curry leaves a few, Salt to taste, Chat masala to taste , Ghee to shal­low fry

METHOD: Make tomato salsa by cut­ting tomato in rough shape. Add chopped chili, lemon, co­rian­der and a few curry leaves. Hand crush boiled corn and sea­son with salt and pep­per. Broil amaranth seeds on a dry pan. Make spinach chutney by blend­ing fresh spinach with gar­lic, ginger, green chili, spring onion, ginger, dry pome­gran­ate seeds, chat masala and a dash of lime. Heat up a pan with min­i­mal ghee. Pour dosa bat­ter. Top with coarsely chopped onion, hand crushed corn. Flip and cook it on either side. Top with tomato salsa and spinach chutney.

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