Ingredients
Scale
for the chicken
- one-medium sized onion (diced finely)
- 400 g ground chicken
- 1 tbsp ginger-garlic paste
- 1 tbsp tomato sauce
- 1 tbsp chili sauce
- 1 tsp coriander powder
- 1 tsp garam masala powder
- pinch of salt
- 2 tbsp cooking oil
for the pastry
- 1–1/4 cups water
- pinch of salt
- 1–1/3 cup flour
- 2 eggs + pinch of salt – beaten
- panko bread crumbs
Instructions
- Sautee onion in oil until translucent.
- Add ground chicken, stir once, then add ginger-garlic paste, salt, tomato sauce, and chili sauce, then stir over medium heat until thoroughly mixed. Add coriander powder and garam masala and cook for another two minutes. Set aside.
- Heat water in a pot over medium heat. Add flour, salt, and mix until it resembles rough bread crumbs.
- Knead with clean hands until pliable. Form into a ball and cut in quarters. Knead again, then flatten on a floured using a wooden rolling pin. Cut into circles.
- Scoop enough filling onto the circles, cold, and close the edges.
- Dip on beaten eggs. Roll on panko bread crumbs.
- Deep fry until golden.
- Drain on paper towels.