Chicken fold, folded flatbreads stuffed with masala chicken

Ingredients

• 1 cup of flour
• A pinch of salt
• 1 teaspoon of oil
• water
• ½ cup of cooked chicken, cut into small pieces
• 1 finely chopped onion
• 1 chopped green chili pepper
• 1 tablespoon of garlic and ginger paste
• ½ teaspoon of chili powder
• 1/4 teaspoon of turmeric
• 1/4 teaspoon of garam masala
• salt
• 1 tablespoon of oil
• A few curry leaves
• oil

Mix the flour, salt, and oil, and gradually add the water while kneading to form a firm dough. Cover and let it rest for 15 minutes.

Heat the oil in a frying pan and sauté the onion, green chili, and garlic and ginger paste until browned.

Add the powdered spices and salt; when the mixture starts to smell fragrant, add the cooked chicken and mix well.

Add the curry leaves and cook until the mixture is almost dry. Set aside.

Divide the dough into small balls and roll them out thinly, like tortillas.

Place a spoonful of filling in the center of each pancake, then fold it in half, and then in half again, to create a quarter-circle shape.

Cook the pancakes in a lightly oiled frying pan, on both sides, until they are golden brown, similar to how dosas are cooked.