Preparation Time: 30 min
Cooking Time: 30 min
Ingredients
250 gms plain flour (maida)
50 gms ghee
2 pinches of caraway seeds (shahjeera)
salt to taste
a pinch of red colour
oil for frying
water to bind the dough
For the filling
500 gms boneless chicken, cubed and boiled
1 tbsp (each of) chopped coriander (dhania) , chopped green chillies and chopped ginger (adrak)
Method
To make the filling, mix all the ingredients and keep aside.
Make a smooth dough with flour, water, ajwain and ghee. keep it aside for 15 minutes.
Save a little dough to make strings
Divide the remaining dough into balls and roll out each ball into a large, slightly thick sheet. cut each sheet into a rectangle, the size of your palm.
Place a heaped tablespoonful of filling in the centre of each piece and bring the edges together to make a ''''purse''''.
Tie firmly with a piece of the ''dough string'' to ensure that it does not open while frying.
Deep-fry in hot oil on low heat till golden brown.
Serve hot with chutney.
Cooking Time: 30 min
Ingredients
250 gms plain flour (maida)
50 gms ghee
2 pinches of caraway seeds (shahjeera)
salt to taste
a pinch of red colour
oil for frying
water to bind the dough
For the filling
500 gms boneless chicken, cubed and boiled
1 tbsp (each of) chopped coriander (dhania) , chopped green chillies and chopped ginger (adrak)
Method
To make the filling, mix all the ingredients and keep aside.
Make a smooth dough with flour, water, ajwain and ghee. keep it aside for 15 minutes.
Save a little dough to make strings
Divide the remaining dough into balls and roll out each ball into a large, slightly thick sheet. cut each sheet into a rectangle, the size of your palm.
Place a heaped tablespoonful of filling in the centre of each piece and bring the edges together to make a ''''purse''''.
Tie firmly with a piece of the ''dough string'' to ensure that it does not open while frying.
Deep-fry in hot oil on low heat till golden brown.
Serve hot with chutney.
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