Ingredients:

• For Filling:
• 500 g – Chicken minced
• 2 – Onions (diced fine)
• 4 to 5 – Cloves
• 5 to 6 – green Cardamom
• 1 pinch – Cinnamon powder
• 2 tsp – Ginger Garlic paste
• 4 to 5 – Green chillies
• 1 tsp – coriander powder, roasted
• 1/2 tsp – cumin powder
• 1/2 tsp – gram masala powder
• 1 tbsp – oil
• salt to taste
• For Pastry sheets:
• phyllo dough

Method:

1. For Filling: Heat the oil for about 30-60 seconds and add cloves, cardamom, cinnamon powder and green chillies chopped fine. Then add diced onions.
2. Once the onions are golden brown add ginger- garlic paste and saute for about 2 minutes
3. Then add chicken and rest of the ingredients including masalas.
4. Squeeze the juice of 1 small lemon and cook the chicken till all moisture evaporates from the mix.
5. Cool the mixture. For Pastry sheets:
6. Phyllo dough sheets are very paper thin and need to be covered with a lightly wet muslin cloth to prevent them from drying out.
7. Take a bunch of 3-4 sheets and cut them 10 inch wide and cut across.
8. After the sheets are cut, split the sheet in about 5 inch wide by about 5 inch square.
9. Place the filling in the centre and cover it with the flap of philladough
10. Line the outer ends with some water to glue the ends together.
11. Bake at 300 F in the oven till the pastry is completely fluffy and very lightly creamish brown.

Recipe courtesy of Vanita sood