👨‍🍳 Instructions

1. 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.

   💡 Tip: Ensure the spices don't burn.
2. 2

   Add sliced red onions, curry leaves, and chopped green chilies. Sauté until the onions soften and start to turn translucent.

   💡 Tip: Stir frequently to prevent sticking.
3. 3

   Add minced garlic and grated ginger. Cook for another 2-3 minutes until the raw smell disappears.

   💡 Tip: Garlic and ginger should not brown.
4. 4

   Stir in chili powder and turmeric powder. Cook for 1 minute, stirring constantly.

   💡 Tip: This helps to bloom the spices.
5. 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.

   💡 Tip: The sugar will melt and caramelize, giving the sambol its characteristic sweet and sticky texture. Adjust sugar and salt to your preference.
6. 6

   Let the Seeni Sambol cool slightly.

   💡 Tip: Cooling makes it easier to handle and stuff into the bread.
7. 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.

   💡 Tip: This allows you to stuff the filling without the bread falling apart.
8. 8

   Generously stuff the Seeni Sambol into the pocket of each bread roll.

   💡 Tip: Don't be shy with the filling!
9. 9

   Heat butter or oil in a pan or on a griddle over medium heat. Place the stuffed bread rolls onto the hot surface.

   💡 Tip: Use enough butter/oil to get a nice golden-brown crust.
10. 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.

    💡 Tip: Press down gently with a spatula for even toasting.
11. 11

    Serve hot.

    💡 Tip: This is best enjoyed fresh and warm.