Cheesy Beetroot khandvi roll

1. Panipuri

2. 

   @Divyanshi's cookbook, 

         cooking and preparation time:-35 minutes

          

1. 
   
2. For Spicy water:
3. 1 cup chopped mint leaves
4. 1/2 cup chopped coriander leaves
5. 2 chopped green chillies
6. 1 tsp ginger
7. 1 tsp chaat masala
8. 1 tsp black salt
9. 1 tsp pani puri masala
10. 1 tsp roasted cumin powder
11. 1 tsp salt
12. 1 chopped tamarind
13. For sweet water:-
14. 1 cup Soaked dates
15. 1/2 cup Soaked tamarind
16. 1 tablespoons jaggery
17. For masala:-
18. 1 cup Soaked dry yellow peas
19. 1 tsp red chilli powder
20. 1/2 tsp turmeric powder
21. Pinch Cumin seeds and hing
22. to taste Salt
23. 2 tbsp oil
24. 50 puriesFor serving

Method:-

1. 1:-For spicy water

   
   

    

    
2. 2:-First in mixture jar add mint leaves, coriander leaves,green chillies,black salt,salt,cumin powder,chaat masala, tamarind ginger,pani puri masala

   
   

    

    
3. 3:-Blend in a mixture

   
   

    

    
4. 4:-Transfer in another bowl add 2 cups chilled water,

   

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5. For sweet water:-

   
   

   
   
6. 1:-In mixture jar add jaggery,dates,and tamarind,Blend in a mixture

   
   

    

    
7. 2:-Transfer in another bowl add 2 cups chilled water

   
   

    

    

8. For masala :

   
   

    

    
9. 1:-Heat the oil in pressure cooker add hing and cumin seeds

   
   

    

    
10. 2:-Place the soaked peas into it mix well

    
    

     

     
11. 3:-Add red chilli water,salt, turmeric powder mix well

    
    

     

     
12. 4:-Add 1 cup water

    
    

     

     
13. 5:-Pressure cook the dried peas on low flame until one whistle

    
    

    

    
    

    
    
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