Shan Seasoning Mix Chaat Masala Tangy Spice Garnish 100g

Chaat Masala Tangy Spice Garnish. Net Content: 100 g

Ingredients: Salt, Red Chilli, Paprika, Coriander, Cinnamon, Ginger, Fennel, Long Pepper, Cumin, Cardamom, Black Pepper, Dried Mango Powder, Clove, Carom, Acid: Citric Acid, Maltodextrin, Cane Sugar, Canola Oil, Anticaking Agent: Silicon Dioxide

Features:

• Natural freshness preserved through cryogenic grinding & v-lock technology
• No preservative
• No artificial food colour
• Suitable for Vegetarians
• Halal - Sanha Pakistan Jmuim Halal Pakistan

Allergy Advice: May contain traces of Sulphite, Soy, Sesame, Mustard, Wheat Barley and Tree Nuts.

Storage: Store in an airtight container after opening to preserve freshness. Storage Type: Ambient

Preparation and Usage: Steps of Cooking

1. Soak 1 cup (200g) of daal mash/white lentils in 2 cups of water for 3 hours. Separately: Wash 3 tbsp of rice and soak in 1 cup of water for 15 mins.
2. Drain the water from the soaked lentils and rice. Add 1 tsp baking soda, ½ cup fresh onion paste, 2 tbsp shan ginger paste, 2 tbsp 1/2 shan garlic paste and 1 tsp shan salt. Grind in a blender to a coarse batter. Add 2-3 tbsp finely chopped cilantro/fresh coriander and 2-3 finely chopped, medium green chillies. Mix well.
3. Heat 3 cups (500ml) of cooking oil for deep-frying. Pour a few tablespoons full of batter one by one to form dumplings. Fry on medium heat till golden. Remove and allow to cool. Then soak in lukewarm water for 5-10 minutes. Drain the water and gently squeeze out the dumplings to remove excess water.
4. Whip 1kg of plain yoghurt and sieve through a muslin cloth. Add 1 tbsp sugar to the sieved yoghurt and spread half in a dish. Add the soaked dumplings to the dish and pour the remaining yoghurt on top. Sprinkle with 3-4 tbsp Shan chaat masala and 1 cup of crushed papri and serve.

Usage: Serving per package: 50, Serving size: 2g

Country of Origin: Pakistan