Recipe & pic Rehana Parak
4 potatoes cubed1 red onion cubed2 tablespoon amli (tamerine) pulp2 tablespoon lemon juice¼ cup white cheddar cheese¼ cup tussers cheeseSalt to tasteBlack pepper to tasteGround Green Chillies to tasteButterFresh dhanaPomegranate rubiessev (vermicelli) (I bawt readymade)Papar
Cube potatoes and put to boil with salt, when it’s done drain and add enough butter to coat the potatoes, add the rest of ingredients, besides the pomegranate and sev (vermicelli).
Papar cones:Firstly I made cones out of cardboard as moulds, so that the papar would retain its shape, than I cut the uncooked Papar in half, rolled it into a cone and watered the corners nicely, so that it will stick on itself, I put the past on the cardboards and microwaved the papar for 2 minutes.Removed from moulds and allow to cool.
To assemble:1. Add sev (vermicelli) in the papar,2. Add potato filling,3. Decorate with pomegranate rubiesArrange on a plate or platter, sprinkle extra sev (vermicelli), pomegranates and fresh dhana, serve immediately,
INFO & TIPS
If after assembly, or if left for a while the papar will get soft, it can be heated on low heat in the oven to crisp up, taking care as not to burn.
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