
Ruhana Ebrahim
Grand Master1345
10.9M
3.9K
Interior Decorator.
Foodie!
Food styling.
Fusion Cooking.
Recreational baker.
Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)

Joined 6 years ago
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INGREDIENTS
Pur & Nut Chevro
Pic cred: Ruhana Ebrahim
Amended recipe, original recipe credit unknown
@mama_taught_me_well
Ingredients:
50 strips of samoosa pur
100g almonds (chopped)
100g pecan nuts (chopped)
100g peanuts
Robertson's salt and vinegar spice
2 teaspoon chilli powder
3 fresh green chillies (sliced in rounds)
5 tablespoon sesame seeds
few sprigs curry leaves
4 tablespoon oil
METHOD
1. Cut pur in strips of 3 with kitchen scissors. Then each third into ¼'s.
2. Fry pur in deep fryer until golden in colour, then drain on thick sheets of newspaper covered wuth kitchen paper overnight.
3. Roast all the nuts separately at
100 deg Cup. The nuts must be crisp.
4. Fry the chillies, curry leaves and sesame seeds with oil and make vagaar.
5. Pour vagaar over roasted nuts.
6. Add thw chilli powder and spuce to the nuts.
7. Add the fried pur to the nuts & toss lightly.
8. Store in an airtight bottle or jar.
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Ruhana Ebrahim
Grand Master1345
10.9M
3.9K
Interior Decorator.
Foodie!
Food styling.
Fusion Cooking.
Recreational baker.
Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)

Joined 6 years ago