| • | Grind peppercorns, green chillies, coriander seeds, cardamoms, cumin seed and cinnamon together to make a fine paste, keep aside.
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| • | Boil the minced chicken along with ginger-garlic paste and table salt until done.
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| • | Heat butter in a cooking pan and fry onion, add ground spices to it and saute for about 3-4 minutes.
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| • | Combine the minced chicken and cook until dry.
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| • | Add the coriander and mint leaves to it, keep aside.
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| • | Sieve the flour and table salt together and massage in the butter until the mixture resembles breadcrumbs.
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| • | Make a bay in the center and put in the milk, garlic juice and ginger juice.
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| • | Mix well and knead to make very soft dough but not sticky.
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| • | Make 6-8 balls from the dough.
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| • | Roll each ball into a slim chapatti.
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| • | Put a tbsp of the mince filling up at the centre.
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| • | Cover it with some other chapatti and close the edges by pressing out down.
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| • | Now cut down it into triangles and deep fry in red-hot oil.
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