📷 Salmah dendar
Peri Peri chicken filling:
1 kg chicken fillets cubed1 big onion grated2 tablespoon red ginger garlic MasalaSalt to tastePinch of turmeric2 teaspoon red chilli powder2 teaspoon kashmiri chilli1 teaspoon dhana Jeeru (Cumin)1 teaspoon ground Jeeru (Cumin)2 tablespoon tomato paste3 tablespoon chilli sauceCoriander
Saute the onion with 2 Big spoons oil/ghee (Clarified butter)Once light and soft add in the chicken and all the Masala excluding the tomato paste and chilli sauce.Allow to cookOnce the water starts burning out add in the tomato paste . Add the chilli sauce when the chicken is cookedDo not dry out . Leave filling to cool...once cool Add in 2 tablespoon chilli sauce
10 minute Arabic dough2 cups warm water4 tablespoon sugar 2 tablespoon yeast2 cups flour1⁄4 teaspoon salt2 tablespoon milk powder- secret ingredient that makes 'em so softMix together and set aside for 10-15 minutes. Then add:1⁄2 cup oil3 cups flour+ 1 teaspoon baking powder (optional)Mix well and knead until combined then use as desired. I let it sit for another 30 minutes.