makes
4
prep
20 minutes
cook
10 minutes
difficulty
Mid
makes
4
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 3 cups plain flour
- 1 tsp dried yeast
- 1 tsp salt
- 2 eggs
- ¼ cup (60 ml) milk
- 1 cup (250 ml) water (use as needed)
- 1–2 cups cooked butter chicken
- 1 tbsp ghee
Proving time: 2 hours
Instructions
- Sift flour and salt into a bowl. Stir in the yeast. Make a well and add 1 lightly beaten egg, the milk and a small amount of water. Use hands to mix and form dough, adding more water as needed to form a soft dough (it should not be wet). Once it comes together, turn out onto a lightly floured surface. Knead for 5 minutes. Transfer to a baking tray, cover with a damp cloth and set aside for 2 hours to allow to rise.
- When dough has risen, divide into 4 portions. Form each into a ball and gently roll out to about ¼ cm thickness.
- Place about ¼ cup cooked butter chicken into centre of each piece of dough. Brush remaining beaten egg around edges of dough. Fold over dough to create semi-circles. Pinch edges to seal.
- Place ghee in a hot pan. When melted, add parcels and cook for 4–5 minutes on each side, or until golden. Drain for a few minutes on paper towel. Serve.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
