Sear the quails and remove. Add onion, carrot, celery, leek, ginger and garlic and sweat. Add tomatoes. Allow to break down and deglaze with 1/2 cup white wine allow to reduce by half, cover with quail stock. Add the quails and bring to a boil. Add bouquet garni and tomatoes. Cover and place in a 350 degree oven until fork tender about 45 minutes, then shred meat. Set aside. Sweat paste of the ground coriander, cumin and allepo pepper. Stir in tomatoes. Add Chana Dal and braising liquid. Cook until tender. Separately saute garlic, ginger, leeks, fennel and shiitakes. Combine with the Chana Dal and the braised, shredded meat and cook 5 minutes to blend. Season with coarse ground coriander, chives, chat masala, salt and pepper. Chill down. Moisten with braising liquid. Roll out dough and cut into large rounds 5 inches. Then cut in half and form a pouch, making sure to egg wash ends. Stuff with mixture and seal top end. Resembles upside down cone. Bake them in the oven at 350 degrees for 12 to 15 minutes, or until golden brown.
Combine everything and mix until dough forms. Allow to rest.
Chef Floyd Cardoz, Tabla