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1
Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
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2
Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
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3
Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
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4
Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
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5
Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.
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6
Punch down the dough lightly using your palm and divide the dough equally.
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7
Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
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8
Let it sit/prove for another 20 minutes.
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9
Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.
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10
FOR CHICKEN FILLING:
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11
Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts.
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12
Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
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13
Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
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14
Turn off heat and cool. Add coriander leaves and mix.
