Chicken Rosois


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2 cups flour

1 tsp baking pwd

2 tblsp ghee

1 tsp salt

1 tsp dried parsley

1 cup luke warm water and milk (mixed)


Crumb together the flour, baking powder, ghee, salt and parsley. Make a soft dough with water and milk. Add more liquid if needed.


500g chicken fillet

4 tblsp butter

1/2 onion chopped

1 tsp lemon herb

1 tsp lemon pepper

Black pepper to taste

Salt to taste

1 tblsp maziena diluted in 3/4 cup milk

1/2 cup chopped dhania

1/2 cup chopped spring onion


Braise onion in butter till pink. Add chicken and spices. When cooked, add maziena to thicken. When cool, add dhania and spring onion.

Divide dough in half. Roll out on a floured surface. Using a cutter of your choice, cut out shapes. Place filling in the centre, fold over and seal with samoosa paste. Deep fry until golden brown.