Channadilla Recipe (with Video)

Quick Pickled Onions
1. Slice onions perpendicular to the root into rounds. Set in a glass or metal container.
2. In a pot, mix vinegar of choice, water, sugar, and salt. Heat over medium until simmering and homogenous. Pour over onions.
Salsa Verde
1. Heat a generous amount of oil in pot/pan over med high heat. Once ripping hot, add onions. Salt the onions and cook until golden brown.
2. Once onions are golden brown, lower heat to medium and add curry paste. Cook down for 3 minutes. If the mixture starts to get close to burning and begins sticking, slowly add water and continue stirring.
3. Add tomatoes, stir. Cook for a minute, add a 1/2 c of water, and cook until tomatoes are broken down.
4. Turn heat to med low. Add chickpeas and cook down for 30 minutes.
5. Season to taste with salt, add cilantro.
Naan
1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.
2. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes.
3. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
4. Divide the dough into 4 equal portions. Roll the dough to a 8” circle using a rolling spin.
5. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
6. Brush the naan with the melted butter, serve warm (optional for this recipe)