Green Chutney is known as a Pav bread kebab sauce that is served with pav bread kebab, those who are familiar with Karachi might be heard of and even had this popular snack is easily available in Aram Bagh and Bandar Road very tasty and yummy, and the most special thing in this snack its sauce that actually works to enhance the taste of pav bread kabab tangy and spicy in taste.
First of all, I prepared this tangy and spicy chutney for pav bread kabab. I will share the complete recipe after this post.
The main ingredients are coriander and mint leaves. Green chilies. Garlic and whole dried mango, easy and quick sauce, so let's begin.
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Firstly, pour ½ cup of water into the small pot and put the dried mango (amchur). Bring to a boil and cook it for 10-15 minutes over a low-medium flame until soft. Meanwhile, soak the tamarind in the hot water and set aside.
Take all the ingredients and prepare them
.
After 30 minutes, extract all seeds from the tamarind.d
In the grinding jar, put cooked dry mango pieces along with tamarind pulp with water, and blend them well till they turn into a smooth paste.
Now add coriander, mint, garlic cloves, and green chilies along with cumin seeds and salt. Blend them further till they turn into a smooth paste.
Then add crushed red chili to the blended sauce, mix it well, and adjust the salt at this stage.
This delightful dish is particularly popular in Mumbai, India, and I've successfully replicated it at home by observing traditional cooking methods. The result was a crispy and flavorful deep-fried treat that’s hard to resist!
Key Ingredients
This recipe calls for just a few main ingredients: eggs, minced chicken, all-purpose flour, and some basic seasonings. It’s not just a tasty snack,
It can also double as a fulfilling breakfast or a delightful teatime bite. While I’m not entirely sure of the exact name for this dish, I wanted to share my homemade rendition of this Mumbai street fare, as it turned out to be authentic and delicious.
For a detailed recipe, watch my video where I explain the steps one by one.
My New Video Crispy Chicken Egg Paratha:
Recipe Note:For a perfectly crispy crust on your stuffed paratha, it's crucial to knead the dough firmly. If the dough is kneaded too loosely, it can result in a soggy texture, which is undesirable for this recipe.
An essential technique comes into play when you pour the beaten egg mixture onto the paratha. The paratha should be rolled out thinly, and you need to be quick in folding the dough before spreading the mixture.
Feel free to get creative by adding chopped boiled eggs, spring onions, green peas, or any veggies of your choice; however, for a traditional take, simplicity is key.
I recommend using fine flour for the parathas. If this is not readily available, you can substitute with maida (all-purpose flour) or a mix of wheat flour.
I used minced chicken seasoned with a few spices, but you can easily switch things up with minced mutton, beef, or lamb, depending on your preference. Additionally, you can adjust the spice levels to suit your taste.
Once the mince is well roasted, add a little water to help tenderise it, then let it simmer for about 10 minutes, or until cooked through.
When the water evaporates, give it a good stir and turn off the heat. Allow it to cool completely.
Kneading the Dough:
In a large bowl, combine fine flour, ghee, and a pinch of salt.
Mix the ingredients well and knead into a medium-hard dough. Cover the dough and let it rest for 10 minutes.
Making the Paratha:
Divide the rested dough into equal portions and roll each one into a small ball, then flatten slightly. Let them rest for an additional 2-3 minutes.
Meanwhile, prepare the egg mixture by beating the eggs and adding chilli flakes, chopped onions, chopped green chillies, a pinch of dried mint, and salt. Mix well and fold in 1-2 tablespoons of the cooled chicken mince.
Assembling the Paratha:
Take one portion of the dough and roll it out into a round shape, about 6-7 inches in diameter. Spread a little butter on top.
Fold the dough from both sides slightly inward, then add the egg-chicken mixture carefully in the centre.
Next, fold the top and bottom edges to securely encase the filling, overlapping the sides.
Aloo
Shimla Mirch Ki Sabzi, also known as Aloo Capsicum or Aloo Bhujia Ki Sabzi,
is a simple and delicious vegetarian dish made with potatoes and bell peppers.
This recipe requires minimal chopping, making it an ideal choice for a quick
weeknight meal.
It is
loved for its simplicity and rich, flavorful qualities. Serve it with roti or
plain paratha for a complete meal. This flavorful Aloo Capsicum is one of my
all-time favorite recipes. The best part about Aloo Shimla Mirch Ki Sabzi is
that it's quick and easy to prepare
When I'm
in a rush and can't find time due to my busy schedule, this Aloo Bhujia Sabzi
is a convenient option for me. It can be ready in just 30 minutes, using no
fancy ingredients, just potatoes, capsicum, and tomatoes from your fridge.
This
potato-capsicum dish is typically prepared as a wet recipe. I have added
tomato paste for moisture. If you prefer a dry Aloo Shimla Mirch, you can skip
the tomato paste. Alternatively, if you prefer to use fresh tomatoes, simply slice them and add them to the dish, cooking until the Aloo Capsicum is tender and dry.
Recipe Note:
Potatoes
may lose their flavor in the summer, especially from May to August. When
cooking, remember to choose red potatoes for their delightful taste. In aloo
shimla mirch ki sabzi.
I added
green bell pepper (capsicum), but feel free to enhance your dish's appeal with
red, orange, or yellow peppers for a vibrant touch.
Tomato
paste can bring wonderful moisture to your veggies. If you seek a drier recipe,
consider skipping the paste or opting for fresh tomato slices instead.
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Aloo Capsicum Video:
As you
prepare your aloo potato capsicum, remember to embrace the natural moisture of
the tomatoes and onions, cooking on a low flame without added water for a rich
and flavorful experience.
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How to Make Aloo
Shimla Mirch Ki Sabzi?
Step 1:
To create
a flavorful Aloo Shimla Mirch ki Sabzi, begin by carefully washing and peeling
the potatoes. Cut them into even-sized cubes for uniform cooking.
Next, dice a
vibrant onion and chop the crisp capsicum (shimla mirch) into bite-sized
pieces, ensuring they will add a lovely crunch to your dish.
Step 2:
Heat a
generous amount of oil in a spacious pan over medium flame until it shimmers.
The oil should be hot enough to enhance the flavors of the spices.
Add a
teaspoon of cumin seeds and a teaspoon of mustard seeds to the oil, watching
them sizzle and pop. Toss in freshly grated ginger and finely chopped green
chilies, allowing their aromatic fragrances to fill your kitchen as they
crackle for about a minute.
Introduce
the potato cubes to the pan, stirring them to coat with the fragrant spice
mixture.
Sprinkle
in salt and a pinch of turmeric powder, stirring well to combine. Cover the pan
with a lid.
And reduce the heat to low, letting the potatoes gently steam. Stir
occasionally to prevent sticking until they become tender and soft.
Once the
potatoes are about 70% cooked, add in chili flakes for a spicy kick, crushed
coriander for a hint of citrus, and a dollop of rich tomato paste.
Stir
everything together, allowing the mixture to meld into a vibrant blend of
colors and aromas.
Bring the
dish to a gentle boil, then cover the pan once more and let it simmer until the
potatoes are fully cooked and infused with the spices.
Now is
the time to fold in the chopped capsicum, mixing lightly so the bright green
pieces remain crisp. Finish with a sprinkle of garam masala powder, stirring
gently to unify the flavors.
Cover the pan again and let it simmer for an additional 10 minutes, allowing the capsicum to become al dente while retaining its vivid color.
Final step:
Finally,
when finished cooking, transfer the Aloo Shimla Mirch ki Sabzi into a beautiful
serving bowl.
Serve it piping hot alongside fluffy parathas, warm chapatis, or
soft naan, and enjoy the delightful medley of flavors and textures in every
bite!
