Jerson Fernandes, executive chef of Novotel Goa Dona Sylvia Resort shares his special recipe.
Ingredients:
- 100 gm tapioca pearls
- 50 gm chopped onion
- 50 gm chopped tomatoes
- 50 gm corriander
- 15 gm chopped green chilly
- Juice of one lemon
- 1 tbsp chaat masala
- 1 tbsp chopped green mango
- 100 gm kokum
- 6 nos puri
- 50 gm nylon sev
- 100 gm tapioca slices
- 1 tsp chilli powder
Method:
- Wash and soak the tapioca pearls for 1/2 hour after which it would bloom.
- Finely chop onions, tomatoes, chillies and corriander. Mix the tapioca pearls with the chopped items. Add chat masala, lemon juice and allow to rest for 5 minutes.
- In the meantime prepare kokum extract, by boiling kokum and then allowing it to chill, strain and mix well.
- Puncture the puris and stuff the tapioca mixture in it. Top it with sev and chopped corriander.
- Fill the shot glasses with chilled kokum extract and top it with the stuffed puris. Serve with sliced and deep fried tapioca slices marinated with chilli powder, salt and topped with finely chopped tomatoes, onions, green mangoes and corriander.
