Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
Use fresh beaten eggs and fresh Breadcrumbs
Dough3 cups cake flour2 ½ teaspoon royal baking powder 100g choice butter 1 ¼ teaspoon fine salt2 ½ cups water approximately ( plus minus) add gradually to make a soft dough.
Method In a saucepan, add water, salt and butter allow it to boil. In a separate bowl, Sift flour and baking powder. Once water starts to reach boiling point, gradually work the dry ingredient into the saucepan, lower heat and work with a wooden spoon, mix the flour with the water once the flour starts pulling away from the edges of the pot, switch off remove taking care not to burn. Place on a floured surface and make a combined soft dough like making roti. Roll to a large round circle.
Using a biscuit cutter or the rim of a glass, cut out rounds like puris, place filling in the centre, brush the edges with water and shape like crescent. Dip in beaten eggs, roll in breadcrumb and fry golden brown in colour.
Chicken filling 3-4 large chickens fillets steamed and shredded 1 teaspoon ginger garlic paste 1 teaspoon red crushed chillies relish Seasonings salt and lemon pepper 1 punnet fresh mushrooms sliced Lemon juicePinch of tyme Pinch white pepper 2-3 Jalapeño sliced in rings 2 Tablespoon jalapeños sauce or freshly homemade. 1 red onions grated3 Tablespoon butter ghee (Clarified butter)1 Tablespoon veg oil1 teaspoon kashmiri masala½ teaspoon mixed dhania (coriander) jerro mixed¼ teaspoon tumeric 1 tablespoon dhania (coriander) sauce Fresh chopped dhania (coriander)
Method In a frying pan, add butter and veg oil, fry red grated onions, lower heat add spices followed by mushrooms, stir and cook for 3-5 minutes, add in steamed shredded chicken fillets, jalapeños sauce, lemon juice combine, add jalapeños rings cooked for further 8min till mixture butter ghee (Clarified butter) starts to surface. Add prepared sauce recipe below, stir until mixture is combined and filling is moist. Switch off, add grated gouda cheese and mozzarella. Lightly toss the moist chicken filling and remove from heat. Garnish with fresh chopped dhania (coriander) once cooled. Filling is now ready to be placed onto the half moon rounds.
Sauce 1 cup full cream clover milk2 Tablespoons butter ghee (Clarified butter)2 Tablespoons mazeina 1 cup Mozzarella grsted1 cup grated cheeseSprinkle salt and pepper Pour the milk into the jug, add butter, maizena (corn flour), salt and pepper quick stir.
Dipping2 eggs beatenFresh breadcrumbsLay out two plates one with beaten eggs, the other with fresh bread crumbs. Dip in eggs, then into bread crumbs Fry in clean, preheated oil to a lovely golden brown in colour.
INFO & TIPS
These finger bites are so scrumptious moist filled with loads of goodness... Ideal for iftaar /Boeka treat table
A saucy finger food with loads of goodness, moist centers, coated in breadcrumbs and shallow fried to golden crunch.
A family favorite in my home and this can be served at the iftaar/Boeka table
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