Recipe from the celebrity chef Shireen Anwer from Masala TV.
For the dough:
All purpose flour/maida-4 C
Milk powder-2 tbsp
Instant yeast- 1 tbsp
Olive oil-4 tbsp
Warm water-to knead
For the filling:
Chicken(boneless)-500 gms (Boiled and shredded)
Green capsicum(chopped)-2 tbsp
Coriander leaves(chopped)-2 tbsp
Garlic paste-2 tsp
Milk -1 C
All purpose flour-2 tbsp
Garam masala-1/2 tsp
Egg(beaten)-1 (for glaze)
Take all the dry ingredients for the dough in a bowl.Beat the egg with the oil and add to the dry ingredient bowl.Stir it with a wooden spoon.Now start adding the warm water litlle by little and knead with your hands to get a smooth,soft and elastic dough.Cover it with little oil and place it in a greased bowl and covered in a warm corner of your kitchen to rise for an hour.
Preparing the filling:
Heat a pan,add the butter.When the butter melts,add the onion and saute it until soft,then add the garlic,capsicum.Once the capsicum is soft,add the flour,pepper and salt.Stir well to mix properly.
Lower the flame and add the milk.Keep stirring and cook on medium flame to get a sticky thick mix.Now add the shredded chicken along with the green chillies,coriander and garam masala.Check and adjust the salt.Cook for another 2 minutes and remove from the heat.Let it cool.
Once cooled divide it into 4 equal parts.
Knead for two mins and divide into four equal parts.
Take each part,on a floured surface roll it into a rectangle.
Place one part of the filling at the center.
Make slits at the edges using a scissor or knife.
Fold each slit alternately to get pleats.Tuck the ends.Egg wash it properly and sprinkle some sesame seeds.
Repeat the same steps for the other three.
Now bake them on a baking sheet in a 180º preheated oven for about 25-30 mins.After baking cover them in kitchen towels until ready to serve.
You can try different types of methods of pleating technique.Here I have played with the technique as you can see in the first picture.