Twinkle Khanna retains making wholesome variants of generally eaten dishes, from ragi and rava idli to beetroot tikkis. This time, the writer tried her hand at making one among our favorite lip-smacking dishes, however after all with a twist.
Twinkle posted an image of the dish on Instagram — sev puri. But as an alternative of creating it the common manner, she changed crispy puris with cucumber slices.
“I tried it yesterday and it was too spicy and aesthetically a bit botched. My second attempt was significantly better. Like any diet, you just have to keep trying till you get it right,” Twinkle captioned the image.
For the wholesome model of sev puri, Twinkle adopted this recipe by Tweak India. Check it out:
2 cups – Fresh curd, comprised of toned milk (three.5 per cent fats)
25 slices – Cucumber, roughly zero.5 cm in thickness
1 cup – Moong sprouts or 1/three cup raw inexperienced moong (soak for six – eight hours, drain and hold coated for one more 12 hours)
1 – Small onion, chopped finely
1 – Green chilli, chopped finely
2 tbsp – Fresh coriander, chopped finely
½ tsp – Chaat masala
1 tsp – Powdered sugar
½ tsp – Jeera powder (cumin powder)
¼ tsp – Black pepper powder
Salt as per style
*Hang the curd in a muslin material for half an hour to empty extra water.
*Meanwhile, boil 300 ml of water with ½ tsp of salt. Add moong sprouts, take away from warmth and canopy. Drain after 20 minutes and let it cool.
*Remove the thick curd from the material and switch to a bowl.
*Add sprouts, onion or tomato, recent coriander, inexperienced chilli, sugar, pepper and salt.
*Spread the cucumber slices on a serving dish. Ladle spoonfuls of the combination on the slices.
*Garnish with inexperienced chutney (optionally available), chaat masala, jeera powder and recent coriander. Serve instantly.
Would you want to do this recipe?