Ingredients:
Dough:
- Maida - 1 cup
- Dried yeast - 1/4 tsp
- Salt - to taste
- Oil - 1 tsp
- Sugar - 1/2 tsp
- Hot Water - to make the dough
Chicken filling:
- Cooked and shredded boneless chicken - 1 cup (cooked along with turmeric and salt)
- Chopped onion - 1/2 cup
- Chopped Cabbage - 1 cup
- Chopped Carrot - 1/2 cup
- Chopped green chillies - 3 to 4
- Mayonnaise - 1/2 to 3/4 cup
- Salt - to taste
- Black pepper powder - 1 tsp
Preparation:
- Take a bowl. Add maida, yeast, salt, sugar, oil and mix well.
- Add the hot water little by little to this mixture and make a fine dough. It should not be too watery and should have a smooth consistency. Knead well.
- Apply some oil on the dough, cover the dough with a cloth and keep aside for 1 hour for it to become soft and fluffy.
- To prepare the filling, add all the vegetables and onion to a bowl. Add the shredded chicken to this.
- Add the pepper powder and salt and mix well.
- Add the mayonnaise and mix well.
- Divide the dough into 2 portions. Make big chapattis out of the 2 balls. Make it as thin as possible.
- Take a round cutter and mark circles on one of the chapatti. Each circle should be the size of a small puri.
- Place 1 tbsp of the filling in the center of each of the round puris.
- Now place the other chapatti on top of the first one.
- Using the same round cutter, cut out each of the small puri along the side of the filling.
- This way you will have around 7 puris, with stuffing inside. Press the sides softly so that the filling does not come out.
- Heat oil in a pan. Once it is hot, drop each of the stuffed shawarma into the oil and fry on a medium flame, until both sides are done.
- Remove from oil and transfer onto a tissue to remove the excess oil.
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