In a bowl, add all-purpose flour, wheat flour, salt and mix it all together. Add oil, mix it roughly and add water little by little and knead it to a soft dough. Wrap it with a wet cloth and keep it aside for 20 minutes.
Heat oil in a pan, add onion and sauté till it turns translucent. Add ginger-garlic paste, and stir it well till the raw smell goes away.
Add minced chicken, saute it well (it will turn like scrambled egg) and allow it to cook (if needed sprinkle some water). Once it is almost cooked, add garam masala, pepper powder, cumin powder, Kashmiri red chili powder and salt. Stir it and allow it to cook completely.
Add lemon juice, 1 onion, chopped green chilli coriander leaves and mix it well and cook it for a minute. That’s it!! Stuffing is ready.
Take the dough, and knead it again. Cut it into small pieces and make them into small balls. Dust the small dough balls in wheat flour or all-purpose flour. Sprinkle some oil in roti maker and rolling-pin to avoid stickiness.
Roll the balls lengthwise as thin as possible and cut the edges on all sides and cut it in two halves.
Over medium heat, put the pastry sheet on tawa and flip it immediately and take it (don’t cook it for a long time like chapati. The sheet should be half-cooked or else it will break while folding it with filling.)
In a small bowl, add 1 tsp of all-purpose flour, a little water, and make it into a paste and keep it aside.
Fold the pastry sheet as shown in the picture below and fill 1 tsp of chicken keema and apply the maida paste on the edge and slide it inside(if it is hard to slide inside, fold it on top.) Make sure it doesn’t have any openings for the oil to get into the filling.
Heat oil in a pan. Deep-fry it on medium flame till it turns golden brown.
