Ingredients:
• 1.5 cups – flour
• 2 – eggs
• 350 g – liver
• 1 cup – minced, live or frozen Chicken boneless Meat
• 1 tsp – Cumin seed
• 2 tbsp – cumin seed, roasted and powdered
• 2 tbsp – oil
• Salt to taste
• water
• 2 – chillies
• 2 – Garlic Cloves
Method:
- Put the flour in a basin. Mix in water to make a dough. Knead well.
- Add a little oil and knead. Consistency should be like roti dough. Keep aside, covered.
- For filling:
- Heat 2 tbsps oil, fry the garlic till light brown.
- Add 1 tsp of cumin seeds, chilli and the minced chicken meat.
- Add liver and salt. Cover and cook till tender.
- Wait till all the water has dried and the oil separates.
- Break the eggs and whisk in a bowl without adding salt.
- Pour this over the cooked chicken and liver.
- Cook till the eggs are a little brown. Take off heat.
- When cool, add powdered cumin. Mash everything.
- Now make small balls from the dough. Roll out into puris.
- Place a small portion of the chicken filling and pull in the edges.
- Close by twisting the edges like for gujjia. Steam the dumplings.
- The dumplings will appear transparent when done.
Recipe courtesy of Ritika Ben