Chana Masala Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
• Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and 1/4 tsp salt.
Add garlic, ginger, coriander, and green chilies to a mortar and grind into a rough paste Then, add to the pan with the onions.
• Next add ground coriander, chili powder, and turmeric and stir to coat and add tomatoes and chickpeas and remaining salt Increase heats to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer for 15-20 minutes.
• When the chana masala is adjusting seasonings as needed, adding more salt, chili powder for heat, or a bit of sugar for sweetness and to offset the heat of the chilies.
• Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh coriander and lemon juice make an excellent garnish.

Method:
In a bowl boiled shredded chicken, finely cut mushroom, finely cut olives, finely cut capsicums, salt and black pepper add and mix well .now now cut the samosa patti in square shape then add the mixture and make wonton shape and covered with beaten egg .then heat oil in a wok and deep fry wonton and serve.

METHOD
• Combine flour, yeast, sugar and salt in a bowl and then add water bring the dough together in the bowl.Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic.
• Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with a damp tea towel. Set aside in a warm place for 1-1 /2 hours or until the dough has doubled in size.
• Place a baking tray on the middle shelf of the oven. Preheat oven to 230°C.
• Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands. Place each half on separate pieces of floured, non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 15 minutes. With floured hands, stretch each piece of dough into a rectangle. Leave on non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 10 minutes. Combine sesame and nigella seeds.
• Whisk egg yolk and oil in a bowl. Brush the top of each pide with egg mixture.
• Use floured fingers to make indentations on top and sprinkle with seeds. Remove tray from oven and slide 1 pide onto tray. Cook for 8-10 minutes or until golden. Cool on a wire rack.