Give a twist to the classic Indian fakeaway by adding fragrantly spiced delicious chicken filling in every bite!
To Make Poori:
Whole wheat flour/atta- 1 cup
Semolina – 1 tsp
Warm water- As needed
Salt- To taste
Oil- As needed for frying
To Make Chicken Masala:
Chicken breast – 500 g, cut into small pieces
Onions-1, finely chopped
Ginger – 1/2″ piece, finely minced
Garlic – 3 cloves, finely minced
Tomato puree – 2 tbsp
Turmeric powder- 1/4 tsp
Red chili powder – 1/2 tsp
Garam masala powder- 1 tsp
Coriander powder – 1 tsp
Oil- As needed
Method: Marinate the cleaned chicken pieces with turmeric powder, red chili powder, and salt. Leave it aside for 15 mins.
Heat the oil in a large pan over medium heat. Add the garlic and ginger and fry for 1 min until the raw smell goes away. Add the onions and saute until golden and translucent. Add the marinated chicken and fry until they are golden in color. Add the tomato purée and the remaining spices and mix well. Cover and cook for 10-15 mins until the chicken is cooked through. Season to taste. Cook until the gravy thickens. Remove from flame and keep it aside to cool.
In a large bowl, mix together the whole wheat flour, semolina, salt, & 1 tsp of oil. Using your hand, knead the dough adding warm water little by little. The dough should be kneaded for at least 10 mins until it becomes smooth and non-sticky. Cover the dough with a damp cloth and leave it aside for 20 mins. Make lemon-sized balls from the prepared dough. Dust the rolling surface with flour and roll out the dough into disc-shaped pooris. Keep them aside.
Take a poori, and put 1-2 tbsp of the chicken filling in the centre of the poori, leaving a 2 cm border. Lay a second poori on top of the filling. Use your fingers to flatten down the top slightly, then pinch all around the edges to seal, turning it up as you go. Repeat the process for the remaining pooris and chicken mixture. Heat oil in a kadai or frying pan. Once the oil is hot, gently slide a poori parcel into the hot oil. Quickly press the poori gently with a perforated ladle, so that the poori puffs well. Be careful not to break open the parcel. Once the poori puffs up, carefully flip it. Fry both the sides until golden brown and crisp. Serve with coriander chutney or any curry of your choice.