Oversetter denne oppskriften til ditt språk... Siden vil oppdateres automatisk.
Seeni Sambol Roast Paan
A beloved Sri Lankan street food and tea-time snack, Seeni Sambol Roast Paan features a sweet and spicy onion relish (Seeni Sambol) generously stuffed into a soft, toasted bun (Paan). The contrast of the sweet, caramelized onions with the savory, slightly spicy filling, all encased in a warm, fluffy bread, makes for an irresistible combination.
🧂 Ingredienser
- 500 g Large red onions, thinly sliced
- 3 Green chilies, finely chopped (adjust to taste)
- 4 cloves Garlic, minced
- 1 inch piece Ginger, grated
- 10 Curry leaves
- 1 Cinnamon stick
- 3 Cardamom pods
- 3 Cloves
- 0.5 tsp Fenugreek seeds
- 1 tsp Chili powder
- 0.5 tsp Turmeric powder
- 2 tbsp Tamarind paste
- 100 g Sugar (palm sugar or brown sugar preferred)
- to taste Salt
- 4 tbsp Vegetable oil
- 4 Soft white bread rolls (Paan)
- Butter or oil for toasting
👨🍳 Fremgangsmåte
- 1
Prepare the Seeni Sambol: Heat vegetable oil in a pan over medium heat. Add cinnamon stick, cardamom pods, cloves, and fenugreek seeds. Sauté for about 30 seconds until fragrant.
💡 Profesjonelle tips: Ensure the spices don't burn. - 2
Add sliced red onions, curry leaves, and chopped green chilies. Sauté until the onions soften and start to turn translucent.
💡 Profesjonelle tips: Stir frequently to prevent sticking. - 3
Add minced garlic and grated ginger. Cook for another 2-3 minutes until the raw smell disappears.
💡 Profesjonelle tips: Garlic and ginger should not brown. - 4
Stir in chili powder and turmeric powder. Cook for 1 minute, stirring constantly.
💡 Profesjonelle tips: This helps to bloom the spices. - 5
Add tamarind paste, sugar, and salt. Mix well. Cook on low heat, stirring occasionally, until the onions caramelize and the mixture thickens to a jam-like consistency. This can take about 15-20 minutes.
💡 Profesjonelle tips: The sugar will melt and caramelize, giving the sambol its characteristic sweet and sticky texture. Adjust sugar and salt to your preference. - 6
Let the Seeni Sambol cool slightly.
💡 Profesjonelle tips: Cooling makes it easier to handle and stuff into the bread. - 7
Prepare the Paan: Slice the bread rolls horizontally, almost all the way through, creating a pocket. Be careful not to cut them completely in half.
💡 Profesjonelle tips: This allows you to stuff the filling without the bread falling apart. - 8
Generously stuff the Seeni Sambol into the pocket of each bread roll.
💡 Profesjonelle tips: Don't be shy with the filling! - 9
Heat butter or oil in a pan or on a griddle over medium heat. Place the stuffed bread rolls onto the hot surface.
💡 Profesjonelle tips: Use enough butter/oil to get a nice golden-brown crust. - 10
Toast the bread rolls for 3-5 minutes on each side, or until golden brown and slightly crispy on the outside, and heated through.
💡 Profesjonelle tips: Press down gently with a spatula for even toasting. - 11
Serve hot.
💡 Profesjonelle tips: This is best enjoyed fresh and warm.
💡 Profesjonelle tips
- ✓The sweetness and spiciness of the Seeni Sambol can be adjusted by varying the amount of sugar and green chilies.
- ✓For a richer flavor, you can add a tablespoon of ghee towards the end of cooking the sambol.
- ✓If you can't find palm sugar, regular brown sugar or even white sugar will work, though palm sugar offers a more authentic flavor profile.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a pinch of ground black pepper to the sambol for an extra layer of spice.
- Some recipes include a small amount of finely chopped dried shrimp for added umami.
- For a vegetarian option, ensure no shrimp is added. This recipe is already vegetarian.