Paan ki Chaat
by Tarla Dalal
paan ki chaat recipe | betel chaat | paan patta chaat | with 28 amazing images.
Betel leaves, used mostly as a mouth-freshener, also lends itself to make paan ki chaat, a traditional North Indian favourite that many people recall fondly as one of the most unforgettable experiences of trips to regions like Benaras. Learn how to make paan ki chaat recipe | betel chaat | paan patta chaat |
The betel leaves are batter-coated and deep-fried till absolutely crisp. They are then broken into pieces and topped with spice powders, chutneys and curds to make a mind-blowing paan patta chaat.
You will be amazed to see that despite the number of other ingredients used, the paan leaves still retain their unique flavour, which is what makes this paan ki chaat so exclusive!
Tips to make paan ki chaat: 1. Make sure to serve it immediately after assembling, otherwise it will become soggy. 2. Use fresh curd for best flavour. 3. Deep fry the paan on slow flame to make it crispier. 4. You can also add onions for that extra crunch.
Enjoy paan ki chaat recipe | betel chaat | paan patta chaat | with detailed step by step images.
Paan ki Chaat recipe - How to make Paan ki Chaat
Preparation Time: Cooking Time: Total Time:
Makes 10 servings
For The Batter
1 1/2 cups besan (bengal gram flour)
a pinch of asafoetida (hing)
1 tsp chilli powder
salt to taste
Other Ingredients For Paan ki Chaat
20 fresh calcutta betel leaves (paan)
oil for deep-frying
2 1/2 cups whisked curds (dahi)
10 tbsp sweet chutney
20 tsp green chutney
chilli powder for sprinkling
cumin seeds (jeera) powder for sprinkling
10 tbsp sev
10 tbsp pomegranate (anar)
5 tbsp finely chopped coriander (dhania)
For the batter
- For the batter
- Combine all the ingredients along with approx. 1¼ cups water in a deep bowl and mix well to make a medium thick batter. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}paan ki chaat{/span}, heat the oil in a deep non-stick pan, dip each pan leaf at a time into the batter, remove excess batter and deep-fry each on a medium flame till it turns light brown and crisp from both the sides. Drain on an absorbent paper.
- Break 2 fried paan leaves into pieces and place them on a serving plate.
- Put ¼ cup of whisked curds, 1 tbsp of sweet chutney and 2 tsp of green chutney evenly over it. Finally sprinkle a little chilli powder, cumin seeds powder, 1 tbsp sev, 1 tbsp pomegranate and ½ tbsp finely chopped coriander.
- Repeat steps 1 to 3 to make 9 more plates.
- Serve the {span class="bold1"}paan ki chaat{/span} immediately.
Paan ki Chaat, Recipe Video in Hindi by Tarla Dalal
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what is paan ki chaat recipe made of ?
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what is paan ki chaat recipe made of ? for the batter 1 1/2 cups besan (bengal gram flour), a pinch of asafoetida (hing), 1 tsp chilli powder, salt to taste Other Ingredients
20 fresh calcutta betel leaves (paan), oil for deep-frying, 2 1/2 cups whisked curds (dahi), 10 tbsp sweet chutney, 20 tsp green chutney, chilli powder for sprinkling, cumin seeds (jeera) powder for sprinkling, 10 tbsp sev, 10 tbsp pomegranate (anar), 5 tbsp finely chopped coriander (dhania)
how to make batter for paan ki chaat recipe ?
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In a deep bowl, add 1 1/2 cups besan (bengal gram flour).
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Add a pinch of asafoetida (hing).
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Add 1 tsp chilli powder.
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Add salt.
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Add 1¼ cups of water.
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Whisk it well. Keep aside.
how to deep-fry the paan leaves
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For this recipe we have used Calcutta paan leaves which look like this.
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Heat the oil in a deep non-stick pan.
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Dip each pan leaf at a time into the batter.
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Remove excess batter.
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Deep-fry each on a medium flame till it turns light brown and crisp from both the sides.
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Drain on an absorbent paper. Keep aside.
how to make paan ki chaat recipe
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To make paan ki chaat recipe | betel chaat | paan patta chaat, break 2 fried paan leaves into pieces and place them on a serving plate.
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Put ¼ cup of whisked curds (dahi).
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Add 1 tbsp of sweet chutney.
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Add 2 tsp of green chutney evenly over it.
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Sprinkle a little chilli powder.
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Sprinkle little cumin seeds (jeera) powder.
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Sprinkle 1 tbsp sev.
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Sprinkle 1 tbsp pomegranate (anar).
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Sprinkle ½ tbsp finely chopped coriander (dhania).
- Repeat steps to make 9 more plates.
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Serve paan ki chaat recipe | betel chaat | paan patta chaat immediately.
tips to make paan chaat
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Make sure to serve it immediately after assembling, otherwise it will become soggy.
-
Use fresh curd for best flavour.
-
Deep fry the paan on slow flame to make it crispier.
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You can also add onions for that extra crunch.
| Energy | 150 cal |
| Protein | 7.3 g |
| Carbohydrates | 17.2 g |
| Fiber | 3.8 g |
| Fat | 4.6 g |
| Cholesterol | 8 mg |
| Vitamin A | 111.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0.7 mg |
| Folic Acid | 39.1 mcg |
| Calcium | 118.8 mg |
| Iron | 1.4 mg |
| Magnesium | 41.5 mg |
| Phosphorus | 146.4 mg |
| Sodium | 27.5 mg |
| Potassium | 222.1 mg |
| Zinc | 0.4 mg |
Innovative idea. Looks great
Paan ki chaat.. this is something very unusual recipe.. and tastes just awesome.. with the chatpata topping.. I like the idea to make the chaat with paan.. It was just too good.. Thank you for the recipe..