21 days, 21 Home Chefs share their secret recipes…
Popti is a unique recipe of Raigad district which is prepared to celebrate the harvesting of beans or as we fondly call ‘Vaal’. And there’s no one better than our very own in-house cook Sachin Purav of SaffronStays Gardenia, Kihim to show us how to master this authentic recipe.
We know that this is a recipe you will not be able to create at home, but we’d love to serve this to you once the lockdown ends.
- 1 kg broad beans (vaal)
- 1 kg green peas
- 1 kg chicken
- 8-10 eggs (as per servings)
- ½ kg potatoes
- ½ kg sweet potatoes
- 4 tbsp ginger garlic paste
- 2 tsp mix masala
- 1 tsp tandoori powder
- 2 ½ tsp curd
- 1 tsp rock salt
- 1 tsp carom seeds
- Earthen pot
- Aluminium foil
- Green leaves to cover the pot
- Dry wood and hay for bonfire
- In a bowl, marinate the cleaned chicken with ginger garlic paste, mix masala, tandoori masala, curd, salt and set aside for 2 hours.
- Once the chicken is well marinated, wrap 2-3 pieces of chicken in foil to make a parcel. Continue this process until all the pieces are wrapped.
- Take an earthen pot, add a layer of broad beans, green peas, eggs, potatoes, sweet potatoes and chicken parcels.
- Sprinkle half a spoon of rock salt and carom seeds.
- Repeat the process and keep layering until done.
- Seal the pot with broad beans, green leaves or bhamburda leaves (if available.)
- Turn the pot upside down on a hay bed and cover the pot with hay and dry woods.
- Set the hay on fire. Cook the popti for approximately 20 mins.
- Remove the pot from the bonfire, set aside for 5 mins and then separate all the ingredients in a plate.
- Serve chicken popti with green chutney.
Read more: If you’ve missed our Mix Dal.