Name: Batbouts with CHICKEN filling & dip recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Yield: 6
Ingredients: For the small batbouts :; All purpose flour - 100 gm; Semolina - 100 gm; Dry active yeast - 1 tsp; Sugar - 1 tsp; Luke warm water - 1/2 cup + 3 tbsp; Salt - 1/2 tsp; Refined oil/olive oil - 1 tbsp; For the Chicken curry :; Boneless chicken - 200 gm; Onion (finely sliced) - 1; Minced garlic - 1/2 tsp; Ginger paste - 1/2 tsp; Salt; Pepper powder - 1/2 tsp; Turmeric powder - 1/2 tsp; Olives - 10 (I didn't have olives so I skipped these and added chopped green chillies); Lemon juice - 1 tsp; Spring Onions (sliced) - 1 tbsp; Coriander leaves; Olive oil/refined oil; For the sauce :; Greek yoghurt - 3 tbsp; Mayonnaise - 2 tbsp; Lemon juice - 1 tbsp; Garlic (chopped) - 1 clove; Salt; Pepper powder - 1/4 th tsp; Chilli flakes - 1/8 th tsp; Dried mint powder - 1/8 th tsp

ABOUT Batbouts with CHICKEN filling & dip RECIPE

So this is something unusual and so tempting that I had to give it a try.. although people stay in different parts of the world, but some of the main spices and ingredients bond them, just the way of using them is varied. So this is a dish from Morocco..

Ingredients Serving: 6

For the small batbouts :
All purpose flour - 100 gm
Semolina - 100 gm
Dry active yeast - 1 tsp
Sugar - 1 tsp
Luke warm water - 1/2 cup + 3 tbsp
Salt - 1/2 tsp
Refined oil/olive oil - 1 tbsp
For the Chicken curry :
Boneless chicken - 200 gm
Onion (finely sliced) - 1
Minced garlic - 1/2 tsp
Ginger paste - 1/2 tsp
Salt
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Olives - 10 (I didn't have olives so I skipped these and added chopped green chillies)
Lemon juice - 1 tsp
Spring Onions (sliced) - 1 tbsp
Coriander leaves
Olive oil/refined oil
For the sauce :
Greek yoghurt - 3 tbsp
Mayonnaise - 2 tbsp
Lemon juice - 1 tbsp
Garlic (chopped) - 1 clove
Salt
Pepper powder - 1/4 th tsp
Chilli flakes - 1/8 th tsp
Dried mint powder - 1/8 th tsp

Instructions

For the batbouts :Activate the yeast by mixing the yeast and sugar to 1/2 cup of lukewarm water. Let it sit for sometime till it froths.
Then mix it along with the Maida, semolina, salt , oil and 3 tbsp of water. Knead a semi soft dough. Divide it into 10 small roundels.
Cover them with a cling film and let them rest in a warm place for 20 minutes. After 20 minutes, roll these into thick small roti, and cover them with a wet cloth or cling film. Let these rise or proof for 1 hòur in a warm place..
Heat a skillet with very little oil and roast these small batbouts, on either sides by flipping.
For the chicken curry : Heat a pan with olive oil. Add the green chillies followed by the onion. Saute till the onions are translucent and then add minced garlic, ginger. Then add the turmeric powder, pepper powder, salt and stir.
Add the Chicken and cook till done. Then finally add the spring onions and coriander. Stir and keep aside.
For the sauce : Whisk everything mentioned under sauce, together. And let it chill.
Assembly : take batbout, slice it with a knife to make the pocket, put a heap of the Chicken curry, top it with the sauce, sprinkle some chopped spring onion and coriander. Serve.

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