In a bowl, mix into the tzatziki, the roasted ground cumin, coriander powder, dried mint, and garlic powder. Set aside and let it set refrigerated for at least 30 minutes.
In a bowl, mix the red cabbage, green cabbage, carrot, serrano, peanuts, coconut, cilantro, salt, lime juice, canola oil, salt, mustard seed, and turmeric. Mix well and let sit refrigerated for at least 30 minutes.
Deep fry chik’n tenders for 4-5 minutes.
Slice Hawaiian rolls, butter and toast on a griddle.
To plate: Arrange toasted buns on the plate and spread the raita on the bottom of the roll. If necessary, slice the 2oz chik’n tender and place on top of the raita. Top with Desi slaw and ap of with the bun. Garnish with chaat masala fries.
ARE YOU LOOKING TO SOURCE NEW FOOD PRODUCTS FOR YOUR BUSINESS? LET'S CONNECT!
Ingredients
Directions
In a bowl, mix into the tzatziki, the roasted ground cumin, coriander powder, dried mint, and garlic powder. Set aside and let it set refrigerated for at least 30 minutes.
In a bowl, mix the red cabbage, green cabbage, carrot, serrano, peanuts, coconut, cilantro, salt, lime juice, canola oil, salt, mustard seed, and turmeric. Mix well and let sit refrigerated for at least 30 minutes.
Deep fry chik’n tenders for 4-5 minutes.
Slice Hawaiian rolls, butter and toast on a griddle.
To plate: Arrange toasted buns on the plate and spread the raita on the bottom of the roll. If necessary, slice the 2oz chik’n tender and place on top of the raita. Top with Desi slaw and ap of with the bun. Garnish with chaat masala fries.