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Here’s an awesomely tasty fast food from the kitchens of South Africa. An all-time favourite in that region, Bunny Chow or Bunny as it is fondly called is made by hollowing out a loaf of bread and filling it with tongue-tickling curry.
Believed to have its roots in the Durban Indian community, Bunny Chow is quite filling and a meal in its own right. It can be relished as a quick meal, or served as the main course of a larger spread.
You can also try other bread-based recipes like Pav Bhaji Burger or Moyettes.
- Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- Add the ginger-green chilli paste and sauté on a medium flame for 30 seconds.
- Add the red chilli powder, turmeric powder, coriander powder, cumin seeds powder, asafoetida, fenugreek leaves and 2 tbsp of water and cook for a few seconds, stirring continuously.
- Now add the tomato pulp with ¼ cup water, cook for 5 to 7 minutes, while stirring occasionally.
- Add the salt, green peas, carrots, potatoes, capsicum, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add 3 cups of water, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
- Lightly mash it using a potato masher or till it reaches a thick gravy consistency.
- Switch off the flame, add the garam masala and mix well.
- Finally add chopped coriander and mix well. Keep aside.
- Place a burger bun on a clean dry surface and make a square slit on top using a sharp knife and scoop out some of the bread to create a depression to form a cavity.
- Put ¼th of the prepared gravy into the bread bowls.
- Garnish it with 1 tbsp cheese and 1 tbsp cabbage evenly over it.
- Repeat steps 10 to 12 to make 3 more bunny chows.
- Serve immediately.
Bunny Chow by Tarla Dalal
Nutrient values (Abbrv) per serving
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