Ingredients:
Chicken Curry Filling:
- Cooking oil 2-3 tbs
- Pyaz (Onion) chopped 2 medium
- Tamatar (Tomatoes) chopped 2 medium
- Chicken qeema (Mince) 400g
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Fry/Karahi gosht masala 2 & ½ tbs
- Kali mirch powder (Black pepper powder) ½ tsp
- Zeera powder (Cumin powder) ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Hari mirch (Green chilli) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Water ¼ Cup or as required
- Cream 2 tbs (room temperature)
Prepare Dough:
- Water 1 & ½ Cup
- Namak (Salt) 1 & ½ tsp
- Bareek cheeni (Caster sugar) 1 & ½ tsp
- Makhan (Butter) 2 & ½ tbs
- Maida (All-purpose flour) sifted 2 Cups
- Anday (Eggs) whisked 2
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions:
Prepare Chicken Curry Filling:
In a frying pan,add cooking oil,onion,mix well & sauté until translucent.
Add tomatoes & mix well.
Add chicken mince,mix well & cook until it changes color (approx. 2-3 minutes).
Add ginger garlic paste,fry/karahi gosht masala,black pepper powder,cumin powder,turmeric powder,green chilli, and fresh coriander,mix well & cook for a minute.
Add water and mix well,cover & cook on medium flame for 5-6 minutes then cook on high flame until dries up.
Turn off the flame,add cream & mix well.
Turn on the flame & cook for a minute.
Let it cool.
Prepare Dough:
In a pot,add water,salt,caster sugar,butter,mix well & bring it to boil.
Turn off the flame,add all-purpose flour and mix until well combined & dough is formed,cover & let it rest for 10-15 minutes.
Transfer the dough on the clean working surface & knead dough again until smooth (2-3 minutes).
Divide the dough into 4 parts,take one part & make a ball,sprinkle dry flour & roll out with the help of rolling pin.
With the help of 4-inch cutter,cut the dough in round shape.
Add prepared chicken curry filling in the center,apply water on the edges,stick two opposite sides together then stick the remaining two sides and seal properly (makes 25-26).
Now dip into beaten eggs & coat with breadcrumbs.
Can be stored in an airtight container for 1 month in freezer.
In a wok,heat cooking oil & fry on medium flame until golden & crispy.
Serve with chilli garlic sauce.
Ajza:
Chicken Curry Filling:
- Cooking oil 2-3 tbs
- Pyaz (Onion) chopped 2 medium
- Tamatar (Tomatoes) chopped 2 medium
- Chicken qeema (Mince) 400g
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Fry/Karahi gosht masala 2 & ½ tbs
- Kali mirch powder (Black pepper powder) ½ tsp
- Zeera powder (Cumin powder) ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Hari mirch (Green chilli) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Water ¼ Cup or as required
- Cream 2 tbs (room temperature)
Prepare Dough:
- Water 1 & ½ Cup
- Namak (Salt) 1 & ½ tsp
- Bareek cheeni (Caster sugar) 1 & ½ tsp
- Makhan (Butter) 2 & ½ tbs
- Maida (All-purpose flour) sifted 2 Cups
- Anday (Eggs) whisked 2
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions:
Prepare Chicken Curry Filling:
Frying pan mein cooking oil aur pyaz dal ker ache tarhan mix karein aur translucent hunay tak sauté ker lein.
Tamatar dal ker ache tarhan mix karein.
Chicken qeema dal ker ache tarhan mix karein aur rang tabdeel hunay tak paka lein (approx. 2-3 minutes).
Adrak lehsan paste,fry/karahi gosht masala,kali mirch powder,zeera powder,haldi powder,hari mirch aur hara dhania dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Pani dal ker mix karein aur dhak ker darmiyani ancch per 5-6 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
Chulha bund ker dein aur cream dal ker ache tarhan mix ker lein.
Chulha on karein aur ek minute kliya paka lein.
Thanda ker lein.
Prepare Dough:
Pot mein pani,namak,bareek cheeni aur makhan dal ker ache tarhan mix karein aur ubal anay dein.
Clean working surface per dough ko dal ker smooth hunay tak subara ghond lein (2-3 minutes).
Dough ko 4 parte mein divide ker lein,ek part lein aur ball bana lein,maida chirak dei aur rolling pin ki madad sa bail lein.
Douigh ko 4-inch cutter ki madad sa round shape mein cut ker lein.
Tayyar chicken curry filling ko dough ka center mein dal dein,edges per pani laga lein aur do opposite sides ko stick ker lein phir remining sides ko bhi stick ker ka properly seal ker lein (makes 25-26).
Ab pheetay hoye anday mein dip karein aur breadcrumbs mein coat ker lein.
Airtight container mein dal ker 1 month tak freezer mein store ker saktay han.
Karahi mein cooking oil garam karein aur darmiyani ancch per golden & crispy hunay tak fry ker lein.
Chilli garlic sauce ka saath serve karein.
