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.
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.