How to make Pani Puri Sorbet - SK Khazana -
An unusual snack this – tartlet shells stuffed with tempered ragda mixture and topped with a spicy pani puri flavored sorbet
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh coriander leaves (ताज़ा हरा धनिया), Fresh mint leaves (ताज़े पुदीने के पत्ते )
Cuisine : Indian, Fusion
Course : Snacks and Starters
For more recipes related to Pani Puri Sorbet - SK Khazana checkout Kothimbir Wadi, Kothimbir Wadi, Kothimbir Wadi with Cheese Sauce, Kothimbir Vadi - SK Khazana . You can also find more Snacks and Starters recipes like Hawain Style Fruit Pancake Hot Garlic Prawns Steamed Chicken Buns 4 Ways Pizza
Pani Puri Sorbet - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 4-5 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pani Puri Sorbet - SK Khazana Recipe
Fresh coriander leaves 1 cup
Fresh mint leaves 1/2 cup
Green chillies chopped 2-3
Salt
Black salt (kala namak) 1/4 teaspoon
Roasted cumin powder 1/2 teaspoon
Chaat masala 1 teaspoon
Lemon 1 tablespoon
Tartlets 16-20
Fresh coriander sprigs for garnish
Stuffing
Oil 1 tablespoon
Red chilli powder 3/4 teaspoon
Ready made ragda 1/2 cup
Roasted cumin powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Salt to taste
Method
Step 1
Put coriander leaves, mint leaves, green chillies, salt, black salt, roasted cumin powder, chaat masala, lemon juice and ½ cup water in a blender jar and blend till smooth.
Step 2
Strain the mixture into a large bowl, pressing the residue to extract all the flavors. Add a cup of water and mix well. Pour the mixture into ice cube mould and freeze till set.
Step 3
To make the stuffing, heat oil in a non-stick pan, add red chilli powder and ragda and mix well.
Step 4
Add roasted cumin powder and chaat masala and mix well.Add salt, mix and take the pan off the heat. Set aside to cool down to room temperature.
Step 5
Once the flavored water has set completely, take the mould out of the freezer, de-mold the cubes into a blender jar and and blend.
Step 6
Arrange tartlet shells on a serving plate, put small portions of stuffing into each and top it up with some sorbet.Garnish each shell with a coriander sprig and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
