Dhaba Chicken Curry

https://www.youtube.com/watch?v=rI4qdi0Jg_8

Dabeli Potato Sandwich

Spice Mix

• 1 red chili dry

• 1 teaspoon coriander (dhania) seeds

• 2 cloves (laung / lavang)

• 1/2 inch cinnamon (dalchini)

• 1/2 teaspoon cumin (jeera) seeds

• 4 black pepper

Filling

• 1 cup potato boiled and mashed (aloo)

• 2 tablespoons oil

• 1/2 teaspoon cumin (jeera) seeds

• 1/2 teaspoon salt

• Spice mix which we prepared that should be about 1 tablespoon

• 1 tablespoon tamarind paste (imli)

• 3 teaspoons sugar

• 1/2 cup water

Also Need

• 4 buns

• 2 tablespoons butter for cooking

To Serve

• 1/4 cup roasted and crushed peanuts

• 1/4 cup fine sev available in Indian grocery stores

• 1/4 cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces

• 3 tablespoons cilantro chutney (dhania chutney)

INSTRUCTIONS

• For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon.

• For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.

• Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.

 How to Proceed

• Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides.

• Over one half of the bun put about ¼ cup of the filling, top it with chutney, pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich with the other half of the bun.

Paneer Paratha

Paneer - 1 cup, grated

Onion - 1, diced

Green Chilli - 2, minced

Ginger - 1/2 tsp, grated

Ajwain - 1/4 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Amchur powder - 1 tsp

Garam Masala - 1 tsp

Cilantro

Salt

Chappatti Dough

In a bowl, add the grated Paneer along with diced Onion, minced Green Chillies, grated Ginger, Ajwain, Turmeric, Chilli Powder, Amchur powder, Garam Masala, Cilantro and required Salt. Mix well and keep aside.

​Take a lemon sized ball from the Chapatti Dough and spread it with your hands. Stuff the Dough with 1/4 cup of the stuffing mixture and seal the edges; shape the stuffed Dough into a ball. Spread the ball like a Chapatti making sure not to tear the Dough and spill the stuffing. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Place the rolled out Paratha on a hot tawa and allow cooking for 15 seconds. Flip the Paratha and let it cook for a few more seconds. Keep on flipping and cooking until all the Dough is completely done. Smear with Ghee on both the sides and remove form heat.

Serve hot Paratha with Pickle or Raita.