1 Cup chicken fillet, finely cubed
2 tablespoon ghee (Clarified butter)
1 teaspoon crushed garlic
1 medium onion, grated
¼ cup green peppers, finely chopped
¼ cup frozen corn
¼ carrots, finely grated
3 teaspoon green chillies
2 teaspoon crushed Jeeru (Cumin)
1 ¼ teaspoon salt
2 tablespoon lemon juice
¼ cup water
½ cup cheese, grated.
Phyllo pastry – melted butter flour paste.
Heat ghee (Clarified butter), fry garlic, onion and green pepper until light gold.
Add chicken, frozen corn, carrots, spices and cook for a few
Mix well, add water and cook on low heat until tender.
When cool add cheese.
Cover phyllo sheets with damp cloth.
Layer 2 sheets of phyllo brushing each one with melted butter.
Cut layered sheets into 4 strips length ways.
Place 1 tablespoon of filling at one end of strip.
Fold one corner of pastry diagonally across filling to the other
edge to form a triangle.
Continue folding to end of strip retaining a triangular shape.
Seal ends with a flour and water paste.
Place on a greased oven tray and brush with melted butter.
Bake at 180 degress until light gold.