Preparation Time : 1 hour
Cooking Time : 40 minutes
Serving : 8 members
Description
Chicken pie . A recipe that I got from my hubbies cousin sister Wahitha , while on our three day holiday to Bangalore . We stayed at our single bed room apartment , where the men were in the bed room and we both slept in the living room . All night we would gossip , giggle , laugh and share our silly stories and discuss food as well . That’s how this recipe was passed down to me . This recipe really excited me as I am crazy about stuffed snacks and this one has two different stuffings with two different textured layers . one the covering and the stacked flour discs in between the stuffings . I still remember she just told it to me with out any precise measurements . I registered it in my mind and gave it a try as soon as I was back home during rozza ( fasting time ) . Wahitha did mention about a big pizza size chicken pie that can be cut into wedges and served . but as i made it during rozza time , i preferred making single serving palm size ones instead , so there was no need to cut and serve as all are fasting . Not being able to taste the dish until my fast was broken , i kept wondering a lot about the taste but the aroma while preparing was really up lifting . This snack did do full justice on the table with hoo’s and aah’s all around . From then till date this is a signature dish of mine that has kept me and others crave more and more for it .
Step 1
Ingredients for the cover
Ingredients | Quantity |
|---|---|
| Flour / maida | 250 grams |
| Salt | to taste |
| Oil | 1/2 cup |
| Water | enough to get a smooth dough |
Method for the Cover
- Combine flour and salt together . Add oil and mix well .
- Sprinkle water little by little and knead to get a smooth dough and Set aside .
Step 2
Ingredients for the batter discs
Ingredients | Quantity |
|---|---|
| Flour / maida | 2 cups |
| Water | 3 1/2 cups |
| Salt | to taste |
Method for the batter discs
- Mix all the ingredients together to a smooth runny batter with no lumps .Heat a non stick kadai and pour in a small ladle of the batter .
- Rotate to get a small circle that is smaller than your hand palm . Cover and cook on one side . Remove and set aside .
- Do the same until all the batter is over to get small discs .
Step 3
Ingredients for chicken filling
Ingredients | Quantity |
|---|---|
| Boneless chicken | 1/4 kg |
| Ginger garlic paste | 1/4 teaspoon each |
| Salt | to taste |
| Turmeric powder | 1/4 teaspoon |
| Onions | 5 big chopped |
| Green chillies | 4 chopped |
| Mint leaves | few |
| Coriander leaves | one hand chopped |
| Pepper powder | to taste |
| Oil | 2 tablespoons |
Method for chicken filling
- Pressure cook cleaned chicken , salt , turmeric powder , ginger garlic paste and little water for one whistle .
- Bring to boil and Reduce the water . Cool completely and shred the chicken to treads ( I run it in the food processor for a second ) .
- Heat oil in a non stick board pan . Add onions and fry to translucent .
- Add green chilies , shredded chicken , mint leaves , coriander leaves , salt and pepper to taste .
- Mix well and lower the flame and keep stirring for 3 minutes letting all the flavours infuse together .
- Remove from heat , cool and set aside .
Step 4
Ingredients for vegetable filling
Ingredients | Quantity |
|---|---|
| Carrots | 2 |
| Beans | 10 |
| Cabbage | 1 cup |
| Capsicum | 1 |
| Onion stem | 1 |
| Onions | 2 |
| Garlic | 2 crushed |
| Tomato sauce | 4 tablespoons |
| Light soya sauce | 1 tablespoon |
| Green chilli sauce | 1 tablespoon |
| Red chilli sauce | 1 tablespoon |
| Thai sweet chilli sauce | 1 tablespoon |
| Vinegar | 1/4 teaspoon |
| Ajinomoto | a pinch (optional) |
| Red chilli powder | 1 teaspoon |
| Sugar | 1/ 2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| oil | 2 tablespoons |
Method for vegetable filling
- Cut all vegetables to thin strips like we cut for noodles .
- Mix all the sauces , red chilli powder , salt , vinegar , sugar and pepper powder together . Taste and adjust and set aside .
- Heat oil in a non stick kadai . Add crushed garlic and sauté to brown .
- Top with sliced onions and all the cut vegetables . Sauté until half cooked on high heat making sure the burnt smell gets infused into the vegetables . Pour the sauce mixture .
- Mix well and sauté for 4 minutes until all the sauce has sunk into the vegetables and is just tossed around . Taste and adjust .
- Remove from heat , cool and set aside .
To Proceed
Ingredients : Oil – to deep fry
Method
- Take lemon size rounds of the dough from step one and roll into palm size circles by dusting flour like we do for poories .make two sizes of poorie’s one for the base which has to be small and another slightly bigger than the small poorie’s for the final top layer .
- Do the same with the dough until all the dough is over . Place a round poorie on your work surface .
- Top with a step two batter disc ( that has to be smaller than the poori you have placed below ) . Spread one full tablespoon of cooled chicken filling , flatten it .
- Place another batter disc from step 2 , top it with one tablespoon full of vegetable filling And flatten .
- Finally top with a poori that has to be bigger than the base poorie . Cover the two fillings well on all sides with the final poori .
- Twist and press the sides of the base poorie and the top poorie together . Do the same until all the poorie’s , step two batter discs and two fillings are over .
- Heat oil to deep fry . Deep fry the chicken pies one at a time to crisp and golden brown in colour .
- Takes about one minute on each side . Drain and serve hot with tomato sauce .
Notes
- I do the entire procedure a day before except for deep frying and place in a tray with floured base and keep in the refrigerator .
- Deep fry when required . It keeps well in the refrigerator for 2 days .
