Ingredients
Stuffing
- 1 tbsp Olive Oil
- 3 pcs Green Chilies (chopped)
- ½ cup Onion (chopped)
- 1 tbsp Ginger Garlic Paste
- 1 cup Chicken (minced)
- Salt (to taste)
- ½ cup Carrot (grated)
- ¼ cup Spring Onions (chopped)
- ½ cup White Sauce
- 1 tsp Dried Coriander
Dough
- 1½ cups Water
- ½ tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1½ cups Flour
Coating:
- 2 pcs Egg
- ½ tsp Salt
- ½ tsp Black Pepper
- 1½ tbsp Milk
- 2 cups Breadcrumbs
- Cooking Oil (for deep frying)
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Equipment
Instructions
Prepare the Stuffing
- Place a suitable skillet over medium heat and add 1 tbsp oil, green chili, and onion. Stir and fry them together until they become somewhat soft and transparent.1 tbsp Olive Oil, 3 pcs Green Chilies, ½ cup Onion
- Add ginger-garlic paste, boneless chicken minced, and salt, then to stir cook for 5 minutes until the chicken half-cooked and changes their color.1 tbsp Ginger Garlic Paste, 1 cup Chicken, Salt
- Add carrot and chopped spring onion then stir and cook for 5 minutes over medium flame till the meat is cooked completely.½ cup Carrot, ¼ cup Spring Onions
- Add white sauce and dried coriander. And after mixing everything up for 1 minute, our stuffing will be ready.½ cup White Sauce, 1 tsp Dried Coriander
For Dough
- Set a pot on medium heat. Add water, butter (you can also use oil), salt, and sugar.1½ cups Water, ½ tsp Salt, 1 tbsp Butter, 1 tsp Sugar
- Wait till boiling the water and the butter melt over medium flame.
- Add flour with a sieve. Stir and mix it well.1½ cups Flour
- Cover the pot after putting off the heat. Leave it for 5 minutes till it cools down a little (not completely).
- Transfer the dough to a bowl when it's cold enough to touch.
- Knead the dough well until it becomes soft and smooth dough.
- Cover it with a damp cloth for 1 hour.
To Assemble
- Flatten it with hand and roll the dough into a 1/8-inch sheet (like thin chapati).
- Use a 3 inches cookie cutter to cut rounds out of this dough. ( or you can also use a large glass mouth or bottle lid as well)
- Fill the round-shaped doughs with the chicken filling in the middle and fold the rounds in half (like half-moon shape).
- Pinch their edges to seal the filling inside. The Pies are ready.
Coat the Pies
- Take two eggs in a bowl. Then add salt, black pepper powder, and milk. Whisk everything together quite well so that we don't have the huge lumps of the egg whites.2 pcs Egg, ½ tsp Black Pepper, 1½ tbsp Milk, ½ tsp Salt
- Dip each moon pie in this milk and egg mixture and then coat with breadcrumbs.2 cups Breadcrumbs
Fry and Serve
- Put a wok over medium-high heat and add oil for deep frying. Allow the oil to heat.Cooking Oil
- Add the coated moon pies to the hot oil and deep fry them until golden from both sides.
- Transfer them to a plate lined with a paper towel using a slotted spoon.
- Serve warm.
Video
Notes
- To preserve the moon pies, place them in a container lined with a parchment sheet. If you are keeping them in a stack then make sure to insert a parchment sheet in between two layers. Seal and store in the freezer.
- To fry, the frozen pie, directly deep fries them without leaving room temperature to thaw.
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