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 minutes. 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.