- Refined oil : 1 cup
- Onions ( finely chopped) : 2
- Ginger (finely chopped) : 1 tb sp
- Garlic (finely chopped) : 1 tb sp
- Celery (finely chopped) : 1 tb sp
- Minced chicken (cooked) : 500 gms
- Mashed Potatoes : 2 nos
- Eggs(whipped) : 2 nos
- Bread crumbs : 1 cup
For the pastry
- All purpose flour(maida) : 160 gms
- Salt to taste
- Butter : 90 gms
- Chilled water as needed for making dough
For the filling
- Oil : 2 tb sp
- Onions Finely chopped : 1 cup
- Ginger,chopped : 1 tb sp
- Garlic chopped : 1 tb sp
- Spring onions Chopped : ½ cup
- Celery chopped : ½ cup
- Capsicum chopped : 1 big
- Mushroom sliced : 50 gms
- Magi chicken cubes : 2 nos
For white sauce
- Butter : 3 tb sp
- Maida : 3 tb sp
- Milk : 3 cups
- Egg (whipped) : 3 nos
- Cheese (grated) : 1 ¼ cup
Method
Sauté onions in 2 tb sp oil.Add chopped ginger, garlic and celery, stir well and add chicken and fry for two minutes and keep aside to cool a bit.Add mashed potatoes and knead well and make small balls the size of marbles. Dip in whipped egg, roll in bread crumbs and deep fry to a golden colour. Keep aside.
To make pastry
Sift all purpose flour and salt together, rub in butter with your fingers, add cool water little at a time and make a soft dough.Roll into a big chappathi and spread it in a pie dish, poke with a fork on the sides. Bake in a pre heated oven at 180 c for 10 minutes.
To make filling
Sauté onions. Add ginger,garlic,spring onions,capsicum and sauté for a few minutes. Add sliced mushroom, Add magi chicken cubes and stir well. Remove from fire.
To make white sauce
Warm butter,add maida,stir well and add milk slowly stirring well, Add whipped egg and cheese and stir well till the sauce thickens. Remove from stove.
Spread the chicken balls on the baked pastry. Put the filling above the balls. Pour the white sauce evenly on top of the filling. Bake for 40 minutes at 180 C in the preheated oven.
Garnish with broccoli and celery.
This is a very delicious dish as main course. Serve hot with vegetable and fruit salad. Can serve six adults.
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