PREPARATION

1. In a mixing bowl, add 2 tablespoons egg powder, 45 milliliters water and mix it well. Keep aside.
2. In a another mixing bowl, add 200 grams all purpose flour, 1 teaspoon salt, prepared egg mixture and mix it well.
3. Add 100 milliliters water and knead it into a smooth soft dough.
4. Rest the dough for 20 minutes.
5. In a mixing bowl, add 2 tablespoons egg powder, 45 milliliters water and mix it well. Keep aside.
6. Heat 30 milliliters oil in a skillet, add 1 tablespoon ginger, 1 tablespoon garlic and stir for 1 - 2 minutes.
7. Then, add 1 1/2 teaspoons green chili, 100 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 100 grams tomato and mix it well.
9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
10. Add 450 grams chicken keema and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 50 grams green peas and mix it well.
13. Add 1/4 teaspoon turmeric and mix it well.
14. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon black pepper and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Then, add the prepared egg mixture and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Add 1 teaspoon spring onions and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat and keep aside.
21. In a mixing bowl, add 2 tablespoons egg powder, 45 milliliters water and mix it well. Keep aside.
22. Take a ball from dough and dust it with flour.
23. Flatten it with the help of a rolling pin.
24. Cut out it’s sides to make a square.
25. Add the prepared mixture on it.
26. Brush the sides with prepared egg mixture and roll it tightly.
27. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
28. Drain it on an absorbent paper.
29. Serve hot.