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Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 2 cups all purpose flour

  • 1/4 tsp salt

  • 2 tbsp butter/margarine

  • 1 1/2 cups water

  • 1/2 kgs filling:chicken boneless (nuggets)

  • 1 pinch salt

  • 1 tsp ginger/garlic paste

  • 1/4 tsp garam masala

  • 1 nos other ingredients: potato (boiled)

  • 1 cups sweet corns

  • 1 nos capsicum (chopped)

  • 1 nos onion (chopped)

  • 1 tbsp flour

  • 1/2 cups cooking cream

  • 1/2 tsp chilli flakes

  • 1 dash black pepper powder

  • 1 tsp worcestershire sauce

  • 1 tbsp hot sauce

  • 3 nos garlic cloves (chopped)

  • 1/2 cups grated parmesan cheese


  • boil water n butter til it bubbles, remuv from flame.
  • mix flour n salt bind using butter water to smooth elastic dough.
  • if butter water is not enough can add warm water
  • Filling: marinate chicken nuggets in above ingredients
  • Other ingredients:In a pan braise onions with butter or magarine til pinkish brown color add garlic n chicken n saute well til chicken done.
  • remuv from flame n let it cool then remove chicken nuggets in a bowl add potato and blitz to get nice shredds of chicken n mashed up potato....
  • In de same pan add cooking cream n flour stir well n kip on boil add in spices n sauces..
  • stir continously add potato n chicken, mix then remove from flame... add sweetcorns, capsicum n cheese mix well...
  • it wil b a soggy mixture..
  • let it cool down
  • How to make Rissoles: Make pingpong balls of de dough
  • Roll them into puris
  • Fill in 1 n hlf tbsp of filling
  • Make a moon or triangle shape
  • Apply thin lai on the rissoles n sprinkle breadcrumbs
  • When all done freeze for an hr
  • Deep fry to golden brown color
  • Serve with hot sauces