Ingredients
250 g� � � � � � � Flour
1� � � � � � � � � � Egg
10 g� � � � � � � �Sugar
5 g� � � � � � � � Salt
40 ml� � � � � � � Oil
150 g� � � � � � �Chicken Keema
50 g� � � � � � � �Onion, chopped
30 g� � � � � � � Tomato, chopped
5 g� � � � � � � �Fennel
2 sprigs� � � � Curry Leaves
10 g� � � � � � Ginger, chopped
10 g� � � � � � Garlic, chopped
5 g� � � � � � � Green Chilli, chopped
10 g� � � � � � Chilli Powder
3 g� � � � � � � Turmeric Powder
5 g� � � � � � � Coriander Powder
3 g� � � � � � � Coriander Leaves, chopped
1no.� � � � � � Beaten Egg
Method
- Heat 25 ml oil, then add fennel seeds, garlic and ginger, curry leaves and chopped onion.
- Allow the mixture to turn brown. Add red chilli powder, turmeric powder, coriander powder and chopped tomatoes.
- Once the tomatoes are cooked, add the chicken keema. Cook well and top with chopped coriander leaves.
- Make a soft dough using flour, salt, sugar, egg and oil.
- Allow to rest for an hour and then divide into approximately 60 g of dough. Apply some oil and leave the dough to rest for 10 minutes.
- Flatten the dough. Place it on the tava, add the beaten egg and the chicken mixture and fold it in the shape of a book. Cook both sides and serve hot.
