Ingredients :
- 3 cups Maida
- 1 tsp salt
- 2 cups Margarine
- 1 cup iced water
- 1 kg chicken minced
- 1 cup Fine Chopped Onions
- 2 Tbsp butter
- 1 tsp Black pepper powder
- 1 Egg yolk-mixed with 2 Tbsp milk for brushing
- Oil for frying
Method :
- Mix 1 cup margarine, maida and salt into a crumbly consistency.
- Add some water and continue to mix the mixture.
- Add little more water till no dry particles remain.
- Cover the dough in a plastic wrap and refrigerate for 1 hour.
- Beat the butter into a 6" square between two sheets of plastic.
- Roll the dough into a rectangle
- Place butter in center and fold first one end over, then the other.
- Press edges to seal and refrigerate for 15 minutes.
- Roll dough into a long strip again, fold one third from one end towards center and then the other.
- Chill the dough. And repeat two times more before using it.
- Heat 2 Tbsp butter and add onions when butter melts.
- Saute till onions are a little soft.
- Add chicken mince, salt and pepper and stir-fry till mince is tender.
- Roll dough 1" thick, cut into rectangles.
- Wet edges, place chicken mixture in one half and fold over. Press to seal.
- Heat oil in a kadai to deep fry the patice.
- When Oil is hot deep fry the prepared patice till it turns golden in color and remove it on a clean kitchen towel.
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