Recipe of Speedy Atta Spinach doughnut with Paan Rabdi dip
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Quick Atta Spinach doughnut with Paan Rabdi dip. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Atta Spinach doughnut with Paan Rabdi dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Atta Spinach doughnut with Paan Rabdi dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Atta Spinach doughnut with Paan Rabdi dip is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Atta Spinach doughnut with Paan Rabdi dip estimated approx 25 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Atta Spinach doughnut with Paan Rabdi dip using 22 ingredients and 8 steps. Here is how you cook that.
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Ingredients and spices that need to be Prepare to make Atta Spinach doughnut with Paan Rabdi dip:
- atta spinach doughnut
- 1 cup atta
- 1/4 tsp Salt
- 3/4 tsp Baking Powder
- 2 pinch Baking soda
- 1/2 cup Powdered Sugar
- as needed Milk
- 1 Egg
- 1 tbsp Vanilla Essence
- 1 tbsp Melted Butter
- as needed Oil for Deep frying
- 4 tbsp spinach puree
- for vanilla glaze
- 1 cup Icing Sugar
- 2 tbsp Milk
- 1 tbsp Vanilla Essence
- for paan rabdi dip
- 100 gm Rabdi
- 3-4 tbsp Milk
- 1 tbsp Vanilla extract
- 2 paan leaves
- 1 tbsp sauf
Instructions to make Atta Spinach doughnut with Paan Rabdi dip
- Take flour, salt, baking powder, baking soda in a bowl and mix well. Divide the mixture in three portion and Set aside.
- Now add spinach puree then add the flour and mix well using the fork. Knead to a soft dough.
- Take small portion of dough onto a rolling board and roll it out(nt thin). Cut doughnut shape using doughnut cutter or a glass and a small bottle cap in the middle. Take the scraps and roll it again with the same procedure.
- Put oil in a pan and heat it. When the oil gets hot then put 3 or 4 dounut in a time and fry it till golden brown on both sides.(Remember the gas is on medium flame). Remove it to a plate and set aside. Repeat this with all dounut.
- FOR VANILA GLAZE.....
Mix all the ingredients to a little semi thick consistency. Dip doughnuts in and coat on both sides. Arrange it in a cooling rack so the glaze sets and harden. - FOR PANEER PAAN DIP.....
Hot water in a pan add 1 and a half paan leaves and switch off the flame. After some seconds put this leave in cold water and wait for some seconds. - Put Rabri in a mixture bowl and add chopped paan leaves and blend it.Hot a pan put this mixture in it then add little milk and mix it for a minute. Keep it aside to cool down.
- ASSEMBLE Doughnuts AND DIP... Take Dounut and spread Rabdi Paan dip. Garnish it with chopped leaves and sauf.
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