Jaal Moori, a refreshing dish made with puffed rice (think rice krispies but less crunchy), peanuts, red onions, potatoes, diced cucumbers, lime juice, and olive oil.
Assembling Jaal Moori
To make the jaal moori, puffed rice, peanuts, red onions, potatoes and diced cucumbers are added in a bowl.
Stirring the Jaal Moori
They're then stirred to mix all the ingredients together. To finish the dish off, the chef adds few squirts of lime juice and olive oil.
Chicken Malai Roll
Next the chef cooks two pieces of chicken for the chicken malai roll, a flatbread wrap.
Toasting the Paratha
The flatbread, a flaky paratha (like a Chinese scallion pancake without the scallions), gets a nice toasting on the griddle to warm it up and slightly crisp the exterior.
A Squirt of Egg
Beaten eggs are then added to the griddle.
Paratha and Egg
The chef places the paratha over the eggs and lets it cook on the griddle just a bit more.
Flipping the Paratha
The chef gives the paratha and egg one more flip before taking them off the heat.
The two pieces of chicken are placed in the middle of the paratha on top of the eggs.
Before rolling it up, red onions, cilantro, and a dash of cumin are added to the roll. To give it some heat, the chef sprinkled on a bit of sliced green chilies.
It's rolled up tight so none of the fillings fall out.
Jaal Moori and Chicken Malai Roll
The jaal moori and the chicken malai roll make a great combo meal. But we're not done.
In an aluminum container, the chef combined roasted peanuts, red onions, green chilies, cilantro, and cumin powder.
The container is covered and shaken to thoroughly mix all the ingredients.
To finish the dish off, he added a squirt of lime juice and olive oil. The finished dish is crunchy, spicy, sweet, nutty, tangy, and several other textures and flavors at once.