Chicken Halfmoons

CREDITS

Rec credit: @when_ruhana_cooks

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INGREDIENTS

Dough-± 2-3 cups boiled water2 tablespoon cold butter3 cups flour¾ teaspoon salt.
Filling-500g chicken fillet (cubed)1 teaspoon salt1 teaspoon lemon pepper½ teaspoon dhana powder½ teaspoon Jeeru (Cumin) powder1 teaspoon ground green chillies1 tablespoon ground garlic paste1 tablespoon lemon juice1 tablespoon oil3 medium carrots (finely grated)1 small green pepper (diced)1 cup frozen sweetcorn1 tablespoon mayonnaise2 tablespoon cake flour.
Also needed-Lai (flour water pasteBeaten eggBreadcrumbs

METHOD

1. Cook chicken in oil with spices and masala.2. When halfway done, add carrots, green pepper and corn. 3. When water is almost burnt out, add flour and stir in, allowing to thicken. 4. Add mayo and stir in, remove from stove and allow to cool.5. Make dough by rubbing butter into dry ingredients. 6. Add boiling hot water gradually, binding with hands/back of spoon, to form a very soft dough. Cover dough with cloth.7. Roll dough out on a lightly floured surface, and cut out rounds. Cover rounds with a cloth and work quickly so the dough does not dry out.8. Fill ½ the round with filling, brush lai on rim of ½ circle and fold over dough. Be gentle with folding, if your dough is made correctly it is very soft.9. Seal with a fork on edge. Leave in fridge for few minutes to firm up. 10. Dip in beaten egg and breadcrumbs and store in airtight container in deep freezer. Fry on medium heat until cooked through and golden crispy on both sides.#mamataughtmewellrecipes
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