Chicken-Carrot Kade Paan

This version is inspired by Samantha Fore’s favorite Sri Lankan grab-and-go snack, maalu Paan, a savory, yeasty roll filled with potato and spiced fish. A curry-spiced version of chicken, carrot, leek, and leek also inspired it. These rolls are usually made from homemade dough but can be quickly upgraded with frozen store-bought rolls.


  • Three tablespoons of coconut oil
  • .50 teaspoon brown mustard seeds
  • 1 cup shredded carrots
  • 1 cup leek thinly sliced (white and light-green parts only
  • 1 (9-inch-long) curry sprig
  • Two tablespoons of Madras curry powder
  • Two medium garlic cloves, finely chopped
  • One teaspoon of crushed red pepper
  • One teaspoon of kosher salt
  • One teaspoon of black pepper
  • .50 teaspoon finely chopped peeled fresh ginger
  • 8 ounces ground chicken (white and dark meat)
  • One tablespoon of soy sauce
  • 18 frozen yeast rolls (such as Rhodes Yeast Dinner Rolls), thawed
  • One large egg yolk
  • Two tablespoons water
  • Serve tomato-chile sauce, such as Maggi Hot & Sweet.


  1. Heat oil in a medium pan over medium-high until it shimmers. Cover and cook mustard seeds until they start popping (about 30 seconds). Remove the lid and add carrots, curry, and leek. Stir to combine. Stir in the curry powder, crushed red peppers, ginger, salt, black and white pepper, and garlic. Reduce heat to low; stir often until leek and carrots are softened. This should take about 3 minutes.
  2. Stir in the chicken and soy into the curry mixture. Cook on medium-low, stirring frequently, for 6-8 minutes or until chicken is thoroughly cooked. Transfer to a large bowl. Allow to cool for 30 minutes. Remove curry sprigs and loose curry leaves.
  3. PrPreheatven to 350degF. Place racks in the upper third and lower third positions. Set aside two parchment-lined baking sheets. Use your thumbs to flatten the dough, one roll at a time. Create a small indentation in the center. Filling: Spoon one heaping tablespoon of filling in the center of the disk. Fold the disk in half to cover the filling. Seal the dough by pinching it to form a purse. Bring the two pointed ends to the center on the seam side; press to seal, and create a ball. Place the filled ball onto the baking sheet. Repeat with the remaining rolls and filling.
  4. Mix egg yolk with two tablespoons of water. Bake dough balls in a preheated oven for 24 to 28 mins, rotating the pans halfway through. Rolls can be cooled on a wire rack for 10 minutes. Serve with tomato-chile salsa.

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