RECIPES
#FINEDININGINDIAN
PAGE 27
Sweet peas and mint shorba, crispy Kasta roti Yield: 4 portion Prep Time: 30 min Total Time: 40 min
finediningindian Consultancy
INGREDIENTS SHORBA 200G SWEET PEAS FRESH
METHOD
For Roti : make a tight dough with flour slat and water , allow to rest cover
50G FRESH SPINACH with a lid for 10 minutes. Make dough balls of 30g size. flatten to 20G FRESH MINT thin size. deep fry to golden brown colour till its crisp. 40G CHOPPED WHITE ONION 5G CUMIN SEED 10G OIL 500G PLAIN VEGETABLE STOCK 100G PEELED DICED POTATO
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.
FOR GARNISH
Pass through a fine chinois or strainer keep hot ready to serve .
50G PEELED SWEET PEAS 5G LEMON JUICE 10G CHAAT MASALA
For plating :
3G RED AMARANTH CRESS In a small mixing bowl mix peeled peas, chaat masala and lemon
FOR KASTA ROTI
juice. Crush fried roti mix it together . place in a bowl garnish with
100G WHOLE MEAL FLOUR
red amaranth cress. Serve shorba on side
2G SALT OIL TO FRY