dough adapted from the net and changed by me 1 cup cake flour ¾ cup bread flour 2 teaspoon instant yeast ½ teaspoon salt 3 teaspoon sugar 2 tablespoon olive oil / normal oil Warm water as required to make a soft dough .
Chicken : ½ kg chicken fillet cut into cubes 1 teaspoon garlic ½ teaspoon ginger 1 teaspoon red chilli paste 2 teaspoon dhana powder ½ teaspoon lemon pepper ½ teaspoon jeera powder 1 teaspoon crushed red chilli ( add less if you don't eat strong ) Salt to taste 1 teaspoon oregano Squeeze of fresh lemon .
Spinache : 1 to 2 bunch of baby spinache , washed drained and chopped . 1 dry red chilli Salt and haldi .
Tomatoe sauce ; 2 tomatoes grated Salt 1 teaspoon dhana powder 2 tablespoon to take paste 2 teaspoon steers peri peri 2 teaspoon sweet chilli sauce
Assemble : Grated cheese Melrose or any cheese spread Whisked eggs Oregano
dough : Add the flour , yeast sugar and salt to the bowl ,made oil and water mix everything and knead for 5 minutes close and allow to rise until double its size .
Chicken : Add everything to pot or pan and cook until done.
Spinache : Add dash of oil 1 dry red chilli ¼ teaspoon haldi to oil . Add the cut and cleaned spinache with some water and allow to soften .
Sauce : In a pot add the tomatoes allow water to burn out with salt and 1 teaspoon dhana powder . On low heat add sauces and tube it a simmer .
Assemble : Using oiled handed remove dough from container , make about 5 to 6 small balls . On a floured surface roll them out not very thick . Place the rolled out dough on a floured oven tray.
On the 1 side of each rolled out dough spread thick layer of sauce followered by spinache and chicken ,top with grated cheese . On the other side spread some melrose cheese and close the colzone Spread egg on the top and sprinkle oregano .
Bake in a preheated oven 180degrees approx 20minutes or less
INFO & TIPS
This was Devine .
You can use leftover chicken as well