For the filling: 8 Pc. Potatoes 0,5 Pc. Cauliflower 1 Pc. Ginger Ghee 1 tsp Cumin seeds 0,75 tsp Black cumin seeds 1 pinch Chili 1,5 tsp Coriander 1,5 tsp Sweet paprika powder 1,5 tsp Garam Masala Salt For the dough: 300 g Flour 5 tbsp Ghee 1 tsp Dried thyme 1,5 tsp Salt 175 ml Water For the mango chutney: 1 Pc. Mango 1 Pc. Papaya 1 Pc. Red peppers 2 Pc. Onion 1 Pc. Ginger Olive oil 2 tbsp Brown sugar 2 tbsp Mustard seeds 1 tsp Turmeric Salt 1 tsp Tandorri paste 50 ml White wine vinegar For the king prawns: Shrimp big 5 Pc. Onions Ghee Garam masala 2 tsp Turmeric Chili powder 4 Pc. Bay leaves 4 Pc. Cinnamon bark 4 Pc. Cardamom pod 5 Pc. Cloves 2 Cans Coconut milk 1 tsp Salt 2 tsp Sugar For the naan: 150 ml Milk 15 g Yeast cubes Sugar 500 g Flour 1 tsp Salt 1 tsp Baking powder 2 tbsp Oil 150 g Yogurt 1 Pc. Egg For the salad: 8 Pc. Tomatoes 1 Pc. Cucumber 1 Pc. Onion 300 g Yogurt 2 tsp Cumin powder Salt 1 tbsp Oil
Peel and quarter the potatoes, cut the cauliflower into florets, then steam-cook for 25 minutes. Peel and grate a large piece of ginger, approx. 4-6cm.
Heat the ghee (alternatively purchased clarified butter) in a pan, heat 1 teaspoon of cumin seeds and ¾ teaspoon of black cumin seeds in it.
Add ginger and the other spices.
Mash the potatoes and cauliflower and mix with the spice / ghee mixture.
Knead all the ingredients and leave them to stand overnight. Then roll out the dough into a circle, approx. 14 cm in diameter, and divide the circle.
Fold on the long side - to do this, wet the edge with a little water and press it down with a fork. Fill the dumpling with 1-2 teaspoons of the filling.
Wet the edge of the open side with water again and press it down with a fork. Fry for about 5-8 minutes and turn in between. It is best to chill before deep-frying.
The mango chutney:
Dice the mango and papaya very small, cut a small piece of fresh red pepperoni very finely, dice the onions very finely and peel and grate a large piece of ginger.
Heat the olive oil in a pan, fry the onions until translucent. Add ginger and sauté with it. Sprinkle with brown sugar and caramelize, then add mustard seeds and cut fruit.
Then add turmeric, salt, tandoori paste and white wine vinegar and simmer for about 15 minutes, stirring constantly. Let cool before serving.
The King Prawns:
3 Chop the onions, puree 2 - 4 onions. Heat the ghee and fry the Garam Masala in it. First add the cut onions and fry them, then add the pureed onions and the spices.
Add everything to the onions after they have been sautéed and sauté again. Be careful not to burn the spices, otherwise it will be bitter.
Add coconut milk, salt and sugar. Let everything boil down for 15 minutes. Season to taste and, if necessary, add seasoning.
To serve, put in the prawns first and do not cook too long. Otherwise the prawns will be hard.
Warm up the milk (caution, only run warm so that the yeast does not break down) and dissolve the yeast in it. Add a little sugar and stir until the yeast is dissolved.
Then knead the other ingredients together with the yeast milk vigorously. Let it go overnight.
Dough is enough for approx. 9 pan nenna: Divide into 9 parts and roll them out, may be “out of round”, is more authentic.
Fluff and fry in a pan with a little ghee on both sides, turn several times. Clean the pan in between. The batter is good if it bubbles up when seared.
Dice tomatoes, peel and dice cucumber. Peel and dice the onion or cut into half rings.
For the dressing, put oil in a pan to heat the cumin seeds (be careful, jump). Then mix the ingredients together and pour over the salad.
Serving: 100 g Calories: 269 kcal Carbohydrates: 35 g Protein: 6.1 g Fat: 11.5 g