Slideshow: Behind the Scenes of Indian Snack Food at Thelewala

Jaal Moori
Jaal Moori
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
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
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.
Toasting the Paratha
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
A Squirt of Egg
Beaten eggs are then added to the griddle.
Paratha and Egg
Paratha and Egg
The chef places the paratha over the eggs and lets it cook on the griddle just a bit more.
Chicken Malai
Chicken Malai
The two pieces of chicken are placed in the middle of the paratha on top of the eggs.
Toppings
Toppings
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.
Roll It
Roll It
It's rolled up tight so none of the fillings fall out.
Peanut Masala
Peanut Masala
In an aluminum container, the chef combined roasted peanuts, red onions, green chilies, cilantro, and cumin powder.
Shake It
Shake It
The container is covered and shaken to thoroughly mix all the ingredients.
Peanut Masala
Peanut Masala
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.