½ cup Aata
1 tbsp Curd
1 Bay Leaf
1 Cinnamon Stick
200 gm Minced Chicken
Salt as per taste
5 Black Peppercorn
½ tsp Turmeric Powder
½ tsp Coriander Powder
Oil for frying
½ tsp Ginger-Garlic Paste
¼ tsp Red Chilli Powder
1 tsp Ginger
½ tsp Cumin Seeds
Take minced chicken in a bowl. Add curd, ginger-garlic paste, salt, red chilli powder, coriander powder and turmeric powder. Mix well and leave aside for an hour.
Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon stick, black peppercorn, cloves, cardamom and onion. Fry for 5-6 minutes.
Add marinated minced chicken. Coat it well with the masalas. Add ginger and cook for 10 minutes.
In a bowl, add aata, salt, oil and mix. Gradually add water and make a soft dough. Let it rest for an hour.
Take a small portion out of the dough and sprinkle some aata. Roll it and cut into half.
Fold it into a triangular shape. Add the keema stuffing.
Seal the edges and fry till golden brown. Serve hot with any sauce of your choice.