Chicken Tikka Potli

This is a must try recipe for Ramadan

Firstly marinate 250 gm boneless chicken cubes with salt , juice of half lime , 1 tsp ginger paste , 1 tsp garlic paste , 2 tsp red chilli powder, 1 tbsp tandoori masala, half tsp garam masala powder , 4 tbsp dahi , 1 tbsp Kasoori methi , little red color and some chopped coriander. Mix well and do coal dhungaar . Let marinate for 1 hour and cook till done n dry . Then shred and keep aside .

In a bowl mix the shredded chicken , 250 gm grated processed cheese, 1 small chopped onion , 1 chopped capsicum ,1 cup boiled corn , 1 tsp chaat masala and lots of chopped coriander . Mix well and keep aside

For the dough mix 2 cups Maida , salt , half tsp Kalonji , half tsp saunf , 2 pinch ajwain and 6 tbsp oil . Mix well till crumbly . Knead with water to a medium soft dough and cover and keep aside for an hour .

Take a small ball of dough and roll into a small thin puri , add a tbsp of filling and close from sides to make potli . You can freeze at this stage .

Deep fry on medium low heat till golden and crisp. serve hot as it is or with ketchup or green chutney.