While I was in Nepal, my mum made pau (Pau Kwa – a hot and sour drink) for me. I forgot to take photos of every step but here is easy recipe that she followed.
Unfortunately, I can’t make it here as I can’t find lapsi here but if you want to try it, please follow these steps.
- ½ kg lapsi
- 1 tea spoon fenugreek seed
- 2 teaspoons black salt (Birae Nun)
- 2 teaspoons chili powder
- 3 teaspoons vegetable oil
- Chopped coriander to garnish
- Salt to taste
- In a pressure cooker, add lapsi and water enough to cover all the lapsi and cook until 5 – 8 whistles.
- Take out lapsi from the pressure cooker and check if the lapsi cooked well and its skin comes off easily.
- Take out the skin and seed and mash the remaining lapsi pulp (pau) with 2 cups of water . Use hand or whisker to mix the pau so you get the right thickness. Add water until you get the thickness you like. I normally like mine thin, like the consistency of orange juice.
- Add black salt, salt, and chilli powder and mix well.
- In a pan, heat the oil.
- Now add the fenugreek seed and fry it until it turns dark brown.
- Add this to the pau.
- Garnish with chopped coriander and pau kwa is ready.