|1 pack||Pastry sheet|
|½ cup||Chicken (minced)|
|1 no||Onion (finely chopped)|
|¼ tsp||Ginger garlic (minced)|
|2 tsp||Carrots (shredded)|
|2 pinch||Turmeric powder|
|¼ tsp||Red chilli powder|
|3 pinch||Carom seeds powder (ajwain)|
|1 pinch||Black pepper powder|
|1 pinch||Garam masala powder|
|½ tsp||Coriander and curry leaves (chopped)|
|4 pinch||Salt (or to taste)|
|2 pinch||Cumin seeds|
Thaw the refrigerated pastry sheet, meanwhile the stuffing can be prepared. Heat oil in a pan add cumin seeds, chopped onions, ginger garlic and shredded carrots and fry for a while. Then add minced chicken with turmeric powder, chilli powder, ajwain powder, black pepper powder garam masala powder and salt. Fry them till the mixture turns dry and garnish with chopped coriander and curry leaves. Let it cool completely.
Roll the pastry sheet on a flat surface and cut into 4 portions. Keep 2 tsp of the filling and fold diagonaly and seal with water. Place them on a baking sheet and bake according to package instruction (400 F for 20 minutes) until they look fluffy and golden on the outside.
Each packet has two pastry sheets and would yield 8 big puffs. If desired the pastry sheet can be rolled out little thin, by dusting some flour. In that case it would yield more but smaller ones.
Look for this item in the frozen aisle.