{Ramadan Special} - Guest Post: Fried Chicken Puffs from Hasna Hamza Layin of Kachuss Delight

• 250 gm Chicken 
• 1 tbsp. Ghee 
• 1 tbsp. Oil 
• 2 cups sliced Onions 
• 2 pods Garlic 
• ½ ” piece  Ginger 
• 6 Green Chilli 
• ¼ + ¼ tsp. Turmeric powder
• ½ tsp. Red Chilli powder
• ½ tsp. Coriander powder
• ½ tsp. Fennel powder/Saunf  
• 1 tsp. Pepper powder
• ½ tsp. Garam Masala 
• Coriander leaves few
• Salt to taste

• Cut the onions lengthwise into 2 or 3 equal parts and then slice them.
• Cook the chicken till done along with little water, salt, pepper and 1/4 a tsp of turmeric powder. Let it cool.
•  Shred the meat using a food processor or a grinder or even using hands.  Just pulse them if you are using a grinder. If you grind it more, the chicken will return to kheema consistency or a meat paste which we do not want. Just one or two seconds is enough.
• Now heat ghee and oil in a pan. Add the sliced onions to it and sauté it for a while till it turns translucent. Add ginger-garlic & green chilli paste to it. It’ll take about 10 minutes or so in medium -high flame. Adjust the flame so that there is no moisture left in the pan.
•  Now add salt and spice powders to it. Mix in the shredded meat to it.
• Season with the remaining spices like pepper and garam masala. Pop in the coriander leaves.

• 2 cups Maida/All-purpose flour
• Salt
• 1 tbsp. Oil
• Water enough to knead the dough

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REPARATION: 

• Knead the above ingredients to smooth dough. Divide into 8 equal parts. Take one part and roll into a circle shaped roti. Cut this into 4 equal parts. Apply ghee and sprinkle little flour on top.

• Now fold a single part as shown in the picture. Keep it aside. Repeat this with 3 other parts too.

• Repeat steps 1 and 2 with all those remaining dough and keep them aside. Cover with a clean towel in order to prevent it from drying.
• Take one folded part and roll them into a square with its edges a little dragged on. Fill in with a tsp of the filling. You can keep a piece of egg if you wish. Cover it with all the 4 edges one by one as shown in the picture. Seal the edges nicely; otherwise it may open out while frying.

• Repeat this with all those folded dough’s, making sure that they are covered with cloth properly after filling. Now you can deep fry this in medium -slow flame until brown and crispy. High flame may not fry the inner layers.
• You can stop here if you are not freezing or double frying. Otherwise go ahead….. I double fry most of my snacks, which make it crispier. For this, throw few snacks in hot oil in low flame and fry till it changes its color little bit. Oil should not be too hot and do not fry too much the first time. Just a little change in color is enough. It may take 10-15 seconds.

• Draining and cooling is very important before freezing or frying for the second time. Cool it completely. Make sure that these are not kept overlapped while cooling. This is the stage where you can freeze or fry them. Or you can keep them in room temperature and fry later just before serving.

For Freezing: Take an airtight container and layer once-fried and cooled snacks on it. After doing a single layer, place a sheet of cling film on it and then layer puffs again. Place cling film, then puffs and so on…till all the snacks are placed in the box. Place one more sheet of cling film on top and then close the lid tightly. Keep this in the freezer. This would stay fresh for about 2 months or so. Once freezed, you can change these to freezer bags and no need of cling film after freezing.