250gms Boneless chicken (Cubed into small sizes and marinated in 2 Tbsp Natural Yoghurt, 1 Tbsp Ginger Garlic Paste, 1 Tbsp Lemon Juice, Salt to Taste, 1 Tbsp Paprika Powder – 1 Hour)
2 Tbsp Masterchef Vegetable Oil
I large Onion
1 Small Red Capsicum
1/2 Tbsp Cumin Powder
2 Tbsp Ketchup
Other ingredients:
1 Egg and 1/4 Cup Milk – Egg Wash
Cheese – Optional
Instructions
For the sauce; blend your onion and tomatoes. In a pan, add oil and pour in the blended onion and tomatoes. Cook till the raw onion smell disappears and the sauce thickens. Add in all the other ingredients and cook till oil separates from the sauce. Allow to cool.
Next, prepare the dough. Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time. The softer the better, knead it very well for at least 10-15Mins. Dab a touch of oil all over the dough, then cover it and place it somewhere warm. Leave it to rise to double its size 1 Hour.
Once risen, deflate the dough and divide it into 15 equal balls. Roll each ball out! of about a quarter inch thickness or slightly thinner.
Add the sauce, filling, and cheese to one-half of each of the sections. Make sure not to overload each portion as then it would be difficult to seal them. Fold over the top part and seal securely with a fork that’s been dipped lightly in flour to form pockets. Slit them and place on a tray and let them rise again for another 20 Mins.
Preheat the oven to 180°C. Bake for 20 minutes. Cover them in a soft cloth so they remain soft.
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