Total time: 1 hour
Serves: 3-4
Some of you may recognise this , yes this is indeed the one they showed in Masterchef Season 1 and I had made this the very next day after they aired it on TV.
This dish is just too attractive to resist and it was served to a King so its pretty much royal too. It is so simple yet bound to impress your guests because of its traditional look.
INGREDIENTS:
For the crust:
200gm flour (maida)
5-6 jodhpuri mirchis
1tsp cumin seeds (jeera)
1tsp carom seeds (ajwain)
Salt to taste
½ cup oil or ghee
Oil for deep frying
For the stuffing:
You can actually use any spicy stuffing you want. You can even use left over curries. In masterchef they has used mutton. I’d like to give you a recipe using chicken keema instead:
500gm chicken keema
Salt to taste
3 tsp ginger-garlic paste
½ tsp cumin powder
½ tsp garam masala powder
½ tsp red chilli powder
Some broken cashewnuts (optional )
METHOD:
TIPS: Serve it with mint chutney or spicy garlic tomato chutney.
Recipe by: Akarshik Banerjee
Serves: 3-4
Some of you may recognise this , yes this is indeed the one they showed in Masterchef Season 1 and I had made this the very next day after they aired it on TV.
This dish is just too attractive to resist and it was served to a King so its pretty much royal too. It is so simple yet bound to impress your guests because of its traditional look.
INGREDIENTS:
For the crust:
200gm flour (maida)
5-6 jodhpuri mirchis
1tsp cumin seeds (jeera)
1tsp carom seeds (ajwain)
Salt to taste
½ cup oil or ghee
Oil for deep frying
For the stuffing:
You can actually use any spicy stuffing you want. You can even use left over curries. In masterchef they has used mutton. I’d like to give you a recipe using chicken keema instead:
500gm chicken keema
Salt to taste
3 tsp ginger-garlic paste
½ tsp cumin powder
½ tsp garam masala powder
½ tsp red chilli powder
Some broken cashewnuts (optional )
METHOD:
- Mix all your crust ingredients in a large bowl and use your hands to incorporate the oil or ghee with the flour till it attains a crumbly texture. Then add water to make a tight dough and let it sit for 5 min.
- In a hot pan add oil. Once the oil is hot add your ginger garlic paste and cumin powder and stir for a minute.
- Then add the chicken keema and cook covered on medium heat till the chicken is cooked.
- Now add salt , red chilli powder, garam masala powder and cook for a couple of minutes.
- Add the broken nuts and take it down from the stove.
- Take the rested dough , roll it into a big circle (not too thin) and cut it into strips.
- Take the mirchis , dessed them by making a slit and add the stuffing through the same slit.
- Use the dough strips to now spirally bind the mirchis making sure that each layer of dough partially overlaps its preceding layer. This is important because once you fry the mirchis they shrink and if the layers aren’t connected your crust will break.
- Once the layering of the crust is done , deep dry till golden brown.
- Serve hot.
TIPS: Serve it with mint chutney or spicy garlic tomato chutney.
Recipe by: Akarshik Banerjee