Ingredients:
- Chicken qeema (Mince) 350 gms
- Dahi (Yogurt) 1/4 Cup
- Hari mirch (Green chili) chopped 2 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1/4 tsp
- Garam masala powder ½ tsp
- Cooking oil 2 tbs
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Tomato paste 2 & ½ tbs
- Lemon juice 2 tbs
- Makhan (Butter) 1 tbs
- Cream 2 tbs
- Kasuri meethi (Dried fenugreek leaves) ½ tbs
- Maida (All-purpose flour) sifted 2 & ½ Cups
- Namak (Salt) 1 tsp
- Ghee 2 tbs
- Pani (Water) ½ Cup or as required
- Cooking oil for frying
Directions:
In bowl,add chicken mince,yogurt,green chili,red chili powder,salt,turmeric powder,garam masala powder,mix well and marinate for 15 minutes.
In pot,add cooking oil,onion and fry until translucent.
Add ginger garlic paste and mix well.
Add tomato paste,mix well and cook for 2 minutes.
Add marinated chicken mince,mix well until changes color (6-8 minutes).
Add lemon juice,butter,mix well and cook for 4-5 minutes.
Add cream and mix well.
Add dried fenugreek leaves,mix well and cook until dries up.
Let it cool down.
In bowl,add all-purpose flour,salt and mix.
Add ghee and mix until crumbled.
Gradually add water and knead until dough is formed,cover and let it rest for 15 minutes.
Knead dough again and divide into two equal parts.
Sprinkle flour and roll out with the help of rolling pin.
Cut into round shape with the help of the cutter,add filling and apply water then bring all the edges to form a shape of potli.
Take one strip,apply water and carefully tie around the neck of the potli.Repeat the same for all the potlis (makes 20).
Can be stored in freezer for up to 2 weeks.
In wok,heat cooking oil and fry on low flame until golden brown.
Ajza:
- Chicken qeema (Mince) 350 gms
- Dahi (Yogurt) 1/4 Cup
- Hari mirch (Green chili) chopped 2 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1/4 tsp
- Garam masala powder ½ tsp
- Cooking oil 2 tbs
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Tomato paste 2 & ½ tbs
- Lemon juice 2 tbs
- Makhan (Butter) 1 tbs
- Cream 2 tbs
- Kasuri meethi (Dried fenugreek leaves) ½ tbs
- Maida (All-purpose flour) sifted 2 & ½ Cups
- Namak (Salt) 1 tsp
- Ghee 2 tbs
- Pani (Water) ½ Cup or as required
- Cooking oil for frying
Directions:
Bowl mein chicken qeema,dahi,hari mirch,hari mirch,lal mirch powder,namak,haldee powder aur garam masala powder dal ker ache tarhan mix karein aur 15 minutes kliya marinate ker lein.
Pot mein cooking oil aur pyaz dal dein aur translucent hunay tak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Tomato paste dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Marinated chicken qeema shamil karein aur rang tabdeel hunay tak ache tarhan mix karein (6-8 minutes).
Lemon juice aur makhan dal ker mix karein aur 4-5 minutes kliya paka lein.
Cream dal ker ache tarhan mix karein.
Kasuri meethi dal ker mix karein aur sukh janay tak paka lein.
Thanda ker lein.
Bowl mein maida aur namak dal ker mix karein.
Ghee dal ker crumbled hunay tak ache tarhan mix ker lein.
Thora thora ker ka pani shamil karein aur ghond ker dough tayyar ker lein aur dhak ker 15 minutes kliya rakh dein.
Dough ko dubara ghond lein aur do hisson mein divide ker lein.
Maida chirak dein aur rolling pin ki madad sa bail lein.
Cutter ki madad sa round shape mein cut ker lein,filling rakh dein aur pani laga lein aur tamam edges ko ek saath mila ker potli tayyar ker lein.
Ek strip lein aur pani laga ker potli ki neck per carefully tie ker lein.Is he tarhan baqi potli bhi tayyar ker lein (makes 20).
2 weeks tak freezer mein store ker saktay han.
Karhai mein cooking oil garam karein aur halki ancch per golden brown hunay tak fry ker lein.
