Misal Pao Bunny Chow

Ingredients

• 200 g matki

• 200 g dessicated coconut

• 150 g chopped onion

• 100 g chopped tomato

• 50 g chopped garlic

• 10 g slit green chillies 

• 30 g ginger-garlic paste

• 30 g degi chilli powder

• 15 g turmeric powder

• 15 g coriander powder

• 10 g cumin powder

• 10 g garam masala powder

• 2 bay leaves

• 1 cinnamon

• 4 cloves

• 3 green cardamoms

• 1 black cardamom

• 5 peppercorns

• 1 mace

• 20 curry leaves

• 50 ml oil

• 20 g chopped coriander

Method

Soak the matki overnight, strain it the next day and keep in a perforated food pan to sprout. Boil matki, keep aside.

Heat little oil in a pan, add whole spices, chopped garlic and cook for one minute.

Add half of the chopped onion and cook till transluscent.

Add half of the chopped tomatoes and cook for another 3 minutes.

Add dessicated coconut, powdered spices and cook for 10 minutes.

Make a coarse paste of the masala and keep aside.

In a separate pan, heat oil, add the remaining chopped onions and cook till light golden in colour.

Add curry leaves, and the remaining chopped tomatoes and cook for 5 mintes.

Add ginger-garlic paste and cook till the oil oozes out.

Add the masala paste, boiled matki and cook for 5 minutes.

Add enough water to boil and cook for 10 minutes on slow flame.

Finish with chopped coriander and serve hot.

Bunny Chow Pao

Ingredients

• 250 g all-purpose flour

• 7 g yeast

• 5 g salt

• 8 g gluten

• 5 g improver

• 8 g sunflower oil

• 120 ml water

Method

Make a dough out of all ingredients mentioned above. Rest the dough for 30 minutes.

Measure 50 g balls of the dough in a baking tray.

Pre-heat oven to 200° C up and down.

Bake for 30 minutes.

Serve hot.