Curry Bomb

Ingredients 

• 500 grams readymade pav dough
• 250 grams chicken boneless, cut into small cubes
• 2 tablespoons oil
• 1 onion medium, chopped
• 1 tablespoon celery, chopped
• 1 carrot medium, peeled and chopped into ½ inch pieces
• 1 teaspoon ginger garlic paste
• ½ cup tomato puree
• 2 teaspoons chicken masala
• Salt to taste
• ¼ cup green peas, blanched
• 2 tablespoons fresh coriander leaves, chopped
• ½ lemon
• Refined flour for dusting
• Egg wash as required
• Onion seeds for sprinkling
• Melted butter for applying
• Tomato ketchup to serve

Method

1. Heat oil in a non-stick pan, add onion, celery and carrot, mix and sauté for 1-2 minutes. Add ginger-garlic paste. Mix well and cook for 1-2 minutes.
2. Add tomato puree, mix well and saute for 1-2 minutes. Add chicken cubes and mix lightly. Add Tata Sampann Chicken Masala and salt, mix well and sauté for 2-3 minutes on medium heat.
3. Add green peas and toss well. Add ½ cup water and coriander leaves and juice of ½ lemon and mix well. Set aside to cool down to room temperature.
4. Dust flour on the worktop, knead the pav dough lightly divide it into 6 portions and shape them into balls. Flatten each portion and roll it out into a thick disc. Place some chicken mixture in the centre of each disc, gather the edges together and seal and shape them into a ball.
5. Place these buns on a baking tray, cover with damp muslin cloth and set aside for 15 minutes to rise.
6. Preheat the oven at 180˚C.
7. Brush the buns with egg wash and sprinkle some onion seeds on top. Keep the tray in the preheated oven and bake for 20 minutes.
8. Brush melted butter over the buns, place them on a serving platter and serve hot with tomato ketchup.