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How do you make a paan quid?
Nobody is an avid chewer of betel, but sucks at making well rolled quids like they used to get at the paan shops they used to be able to go to. Is there anyone who knows how the professionals prepare their betel leaves and roll them into those neat little packets that don't leak the tasty bits all over the place before their in your mouth? Nobody would like to host a paan party and wants to prepare the quids a head of time, but they never hold up very well.
Alas nobody is no longer capable of going to the paan shops to watch how they do it and was hoping someone here could post photos or a video of the process. |
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