- Egg 1
- Water 1 tbsp
- Frozen puff pastry 1 sheet
- Pepper pdr 1 tsp
- Chicken 2 to 3 med pieces (cooked)
Bake it for 12 to 14 min or until golden brown. Serve warm or at room temperature.
Heat oil in a pan and add mustard. When it starts spluttering, add curry leaves, salt and onion. When it turns light brown, add ginger-garlic paste. Saute well. Add all powders into it and roast well in low flame. Add sliced tomato and sauces. Saute well and add the mixed vegetables. Pour rqd amount of water and cook well.