Mince: half kg chicken mince, 1 teaspoon garlic flakes , 1 onion chopped, 1 teaspoon salt , 1 tablespoon flour, 1 teaspoon chicken spice, 1 teaspoon dhana, 2 teaspoon fresh green chilli, 1 egg, 1 tablespoon ghee (Clarified butter). Mash: boil 2 potatoes, mash and season with green chutney.
Sauce : 2 tablespoon lemon juice, 2 tablespoon butter, ½ teaspoon garlic flakes, ½ tablespoon worcestor sauce, 1 tablespoon tomato sauce, 1 tablespoon chilli sauce , ½ teaspoon Aromat (a South African Spice) Place sauce ingredients in pot and allow to cook for 2 minutes Braise ghee (Clarified butter) and flour and add to raw mince. Mix with rest of ingredeints. Spread mince onto greaceproof paper into a rectangular shape. Place mash in the middle of mince and roll. Wrap greaseproof paper around the roll. Place in a pot with half cup water and steam for 30-40mins. Unwrap and transfer into an ovenproof dish. Dribble sauce over and grill for 5-10 minutes Remove from oven and garnish with leftover purr or fried potato