Ingredients
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400 gms Shatwar (Green Asparagus)
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10nos Peppercorn
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1no Bayleaf
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25gms Garlic chopped
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to taste Salt
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a pinch Nutmeg
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1/4 cup Vinegar
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to taste Black salt
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2tsp Red chilly powder
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1tsp Kalonji
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For Twisty
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1cup Refined flour
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to taste Salt
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100ml Oil
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2tsp Jeera
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100gms Onion chopped
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60gms Refined flour
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half cup Mint leaves
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For Chutney
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medium – 8 nos Tomatoes
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1/2 cup Sugar
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2tbsp Oil
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2 tsp Saunf (Fennel seed)
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50ml Oil
Directions
Steps
|
1
Done
|
Wash the shatwar and cut it up roughly. Heat oil and add bay leaf, peppercorn, and jeera. Once it crackles add onion and garlic. Lightly saute and toss the shatwar. Lower the flame and add flour, saute a minute and quickly add one cup of water. Bring to boil and remove from flame. Put the contents into a blender along with mint leaves and blend into a fine paste. |
|
2
Done
|
Strain and put back on fire. Add salt and remove from fire. Sprinkle nutmeg. |
|
3
Done
|
For the chutney roughly chop the tomatoes. Heat oil, add fennel and kalonji. Now add tomatoes, salt, sugar, black salt, red chilly powder, and vinegar. Cook till it reduces to semi-solid chutney consistency. |
|
4
Done
|
For the twisty rub together flour, salt, and oil. Add little water and make a stiff dough. Roll out the dough and cut into long thin strips for paras. Carefully deep fry them till crisp. |
|
5
Done
|
Serve hot soup with a drizzle of the tomato chutney and crunchy namak para. |
