Knead a soft dough with All purpose flour, oil and pinch of salt. Use hot water to make the kneading easy.
Keep it aside for 20 minutes, covered.
Now taking a handful of dough, give it the shape of a ball.
Dust flour over it and on the counter too.
With your palm, press it lightly.
Using your rolling pin, roll it as big as you can manage.
Once rolled out and paper thin, drizzle oil all over it.
Smear the oil well all over and dust with flour.
Now cut horizontal strips.
Now stack the strips one on top of the other.
Now cu the long strip into equal squares.
Now stack those squares into two equal piles as shown below.
Dust both the squared dough.
Now working with one at a time, roll it again.
Roll it into a 8-9 inch disc.
Now smear water all over it.
Cut it into half.
Put the filling in a thin layer on the bottom corner of the discs. (Filling recipe is further down)
Fole them into half, sealing on the corners.
Transfer them onto a tray lined with cling wrap and dusted with flour.
Shallow fry them until a lovely golden color. these can be frozen too. Lay them in single layers and freeze until hard. Then transfer them into a freezer-safe box or bag. When ready to fry, thaw them for no more than five minutes and fry on low flame.
1 cup shredded chicken (boneless breasts boiled with adrak, lasan and salt)
1/4 cup spring onions
1/2 cup finely chopped onions
1/2 tsp Green Chilli paste
1/2 tsp Black pepper powder
1/2 tsp Ajinimoto (chinese salt)
In the shredded chicken add everything except the eggs and mix well. Now beat the eggs and add only little at a time and keep mixing. The mixture shoud not be liquidy but chunky and workable as shown in the second picture below. You may just need one egg.
Similar filling can be made with Ground Beef instead of Chicken. You can use the Qeema recipe from HERE.