Makes 20 bajiyas / Prep time: 1 hour 30 minutes / Baking time: 30 minutes
200g boiled boneless chicken, fluffed
2big onion (finely sliced)
2 teaspoon ginger garlic paste
2 stem curry leaves, chopped
1 bonnet scotch, chopped (githeyomirus)
3 teaspoon roasted curry powder
2 teaspoon chicken curry powder
2 teaspoon tomato paste
1 teaspoon cinnamon powder
2 tablespoon sugar
1 teaspoon salt
4 tablespoon sunflower oil
1/3 cup water
2 cups flour
1/2 cup rice flour
4 tablespoon oil
Enough warm water to make dough
1-In a sauce pan heat oil, add onion, bonnet scotch, curry leaves and ginger garlic paste. Fry until onions gets soft.
2-Add curry powders, tomato paste and mix well, then add sugar, cinnamon and salt cook stirring for two to three minutes.
3-Add water to make a thick gravy then add cooked chicken mix well, cook for two minutes, set aside until dough is ready
4-Add flour, rice flour, oil and salt into a bowl, mix well. Add warm water little by little and start kneading slowly. Knead until a soft dough is made.
5-Divide dough in to two inch diameter balls. Flour you’re working surface, roll one ball into a round disk of diameter around ten inches. Cut this disk in to four equal parts.
6-Now in the pic below where the arrow is pointing fold it towards the middle as shown in the second pic.
7-Apply water in the line shown in the pic, fold the other end shown in second pic. Now you will have a nice pocket.
8-Hold this bajiya pocket inside your hand and fill in enough amount of filling. Apply water in the area where the line is drawn in the second pic below and seal the bajiya well.
9-Arrange bajiyas in a baking tray and bake at 180 c for 30 to 40 minutes.
Note: Bajiya making pictures are taken from my own blog.