鸡胡萝卜Kade Paan

在中高的中间煎锅中加热油直至闪烁。加芥末种子;盖子并煮，直到种子开始突然出现，大约30秒。去除盖子;加入胡萝卜，韭菜和咖喱小树枝;搅拌结合。搅拌咖喱粉，大蒜，粉碎红辣椒，盐，黑胡椒和姜。将热量减少到中低;厨师，经常搅拌，直到胡萝卜和韭菜软化，约3分钟。

Stir chicken and soy sauce into curry mixture; cook over medium-low, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Transfer to a bowl. Let cool 30 minutes. Discard curry sprig and any loose curry leaves.

预热烤箱到350°F，在上三分之一和下部第三个位置。第2行烤盘用羊皮纸;搁置。一次使用1解冻滚动，使用拇指将面团压平到3英寸宽的磁盘中，在中心产生轻微的缩进。Spoon1包装堆积汤匙填充磁盘中心。折叠磁盘成分为填充填充。捏面团密封，形成钱包形状。将2个尖端一起带在一起，以便在接缝侧的中间见面;按键密封并形成一个球。放置在准备的烤盘上的球。 Repeat with remaining rolls and filling, spacing 3 inches apart.

Whisk together egg yolk and 2 tablespoons water. Brush dough balls lightly with egg wash. Bake in preheated oven until golden brown, 24 to 28 minutes, rotating pans halfway through bake time. Transfer rolls to a wire rack; let cool 10 minutes. Serve with tomato-chile sauce.