• 150 gms Boneless Chicken 
• 1 tsp White pepper 
• 1 tsp Paprika powder/ Red Chilli powder 
• 1/4 tsp Garlic powder
• Salt
• Olive oil- to shallow fry the chicken 
• 1 tbsp Butter
• 1 tbsp Flour
• 1/4-1/2 cup Milk
• 1/4 tsp Red Chilli Flakes
• 1/4 tsp Oregano
• 1/4 cup Capsicum, chopped finely (optional)
• 1 tbsp Black Olives, sliced (optional)
• 2 tbsp Tomato Ketchup 
• Mozzarella Cheese
• Egg whites 
• Bread Crumbs 
• Vegetable Oil for frying

1. Marinate the chicken pieces with white pepper, garlic powder, paprika powder and salt and shallow fry in olive oil no more than 5 minutes and set aside and chop with finely once cooled. 
   
   
   
2. In to the same pan, add a butter slice, sauté the flour and switch off the flame and pour the milk little by little, whilst stirring constantly. 
3. Into the bechamel/ white sauce, add your chilli flakes, Oregano, White pepper powder and salt. 
4. Chop up the chicken pieces and add the chicken to the prepared sauce. 
5. Next add in your capsicum, olives and tomato ketchup.
6. Onto a clean counter top, place your risen dough and make small balls from it and flatten using a rolling pin and add in the thickened filling and Mozzarella Cheese and roll into balls and remove the excess dough if necessary.
7. Finally dip and roll the ball in egg whites and coat in bread crumbs.
   
   
   
8. 
   
   
   Fry in a deep curved wok (to get the pizza bombs cooked thoroughly). - Make sure the flame is not too high or too low. 
9. Enjoy with some ketchup! 

• 2 medium sized potatoes, cubed, boiled with salt and mashed
• 1 Potato (sliced to make sticks)/ Frozen French fries
• 200 gms Boneless Chicken, boiled with salt, pepper and Turmeric powder
• Few florets of Cauliflower, chopped finely
• 1/2 Onion, minced
• 2 Garlic, small, minced
• 1 very small piece Ginger, minced
• Green chillies (optional)
• 1/4 tsp Turmeric Powder
• 1/2 tsp Kashmir Chilli powder
• 1 tsp Ghee/ clarified butter
• 1/4 tsp Garam masala
• Mozzarella Cheese, cubes/ shredded

• Egg, whisked with salt and pepper
• Bread crumbs+Oats+Corn flakes *

1. In a pan pour some oil and add in the finely chopped/ minced Onion, ginger garlic and saute until translucent and aromatic.
2. Next add in the finely chopped Cauliflower and add salt as required.
3. Next add in the shredded chicken and the spices mentioned above.
4. Finish off with ghee and garam masala.
5. Add in the Mashed potatoes and combine well.
   
   
   
6. Sprinkle salt on the potato sticks.
7. Once the potato chicken mix has slightly cooled, make small balls out of it, using your index finger , make a small dent and add the small cheese cube and make a ball.
8. Next push in a potato stick and press well to form a shape of drumstick.
   
   
   
9. Next, coat the drumsticks in the egg wash and coat in the bread crumbs mix.
   
   
   
   
   
   
   

   

   
   
   
   
10. Fry on high, until golden (be careful not to burn them).
    
    
    
11. Enjoy warm (for the cheesy texture) with a hot cup of chai!

• 1 pack Puff Pastry sheet squares (preferably whole wheat)
• 250 gms Boneless Chicken
• 1/2 Onion, finely chopped
• 1 Garlic clove, minced 
• 2-3 tbsp Thick Cream
• 2  tbsp Tomato Paste
• 2 tbsp Mayonnaise
• Handful of Coriander Leaves
• Olive oil
• 1 egg for Egg wash
• Sesame seeds

• 2 tsp Kashmiri Chilli powder
• 1/4 tsp Turmeric powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin powder
• 1 tsp Ginger Garlic paste
• Salt, as required 

1. Marinate the chicken with spices mentioned above and set aside.
2. In a pan, pour some olive oil and Sautee finely chopped onions, and minced garlic until fragrant and onions become translucent.
3. Now add in the marinated chicken pieces, slightly sear the chicken and pour in a dash of water, add in the tomato paste, and handful of chopped coriander leaves and cook covered for 10 minutes on medium low flame.
   
   
   
4. Transfer the cooked chicken with the masala/ gravy into a bowl allow to cool slightly.
5. Next, add the chicken to a food processor and slightly pulse to shred the chicken.
   
   
   
6. Add the shredded chicken back to the bowl with the thick gravy (onion masala) and add the thick cream.
   
   
   
7. Flatten the puff pastry sheets slightly and fill in the chicken masala.
8. Crack open an egg into a bowl and whisk it well. 
9. Now seal the puff pastry by brushing the egg wash at the end of the sheet and rolling it up completely.
10. Place the rolls on a oven tray lined with parchment paper and similarly line up all the rolls on the tray.
    
    
    
11. Give an egg wash to the pastries and sprinkle sesame seeds and Bake/ air fry in a pre heated oven at 190-200 deg C for 20 minutes or until golden and flaky.
    
    
    
    
    
12. Now spread mayo and both ends of the roll and dab the finely chopped coriander leaves onto the mayo.
13. Serve warm!

Chicken filling:

Ingredients :

Instructions :

Ingredients : (makes 12 Nuggets)

For coating:

Instructions:

• 500 gms tender Chicken breasts, cubed
• Handful of Coriander Leaves with cleaned roots, chopped
• 2 small Garlic cloves
• Salt , as required
• 1/2 tsp Crushed black Pepper
• 1/2 tsp dried Parsley (you may use fresh)  
• 1/4 tsp Oregano
• 1 tsp Smoked Paprika powder 
• 1 tsp Onion powder, optional 
• 1/4 tsp Red Chilli flakes 
• 1/2 tbsp Soy Sauce 
• 1/2 tbsp Mayonaise
• Baking sheet/ Parchment paper
• 1 Ziplock bag
• 1 Onion, sliced thinely
• 1/4 Cup Vegetable oil
• Lettuce, preferably Ice berg lettuce
• Jalapeños, sliced
• 2 tbsp Unsatled butter
• 6 Burger buns, with sesame seed
• 5 tbsp Mayo 
• 2 tsp Dijon Mustard (optional)
• 2-3 tsp Tomato ketchup
• 6 Cheddar Cheese Slices

1. In a food processor/ chopper, add in cubes of chicken breast, chopped coriander leaves with roots, minced garlic cloves, salt, freshly crushed black pepper and spices like dried parsley, oregano, Smoked Paprika , Onion powder, Crushed red chilli flakes, and condiments like Soy sauce and Mayonnaise. Grind using the pulse function, not to a paste, but with small chunks of chicken pieces.
   
   
   
2. Next prep your baking sheet into squares and set aside.
3. Oil your hands and make golf ball sized balls of the chicken mixture and pat one ball at a time on one small square sheet of the baking sheet into a round patty and make an impression in the middle using your thumb.** 
   
   
   
4. Place another sheet of the baking sheet over the burger patty and repeat the process for all other 5 burger patties. Place in the freezer for future use.
   
   
   
5. To make the café style burger, in a pan pour the vegetable oil and fry the sliced onion on medium high until golden and crisp (keep an eye after it starts browning as it burns very quickly, keep stirring to get perfect color)
6. Thaw your burger patties for at least 10 minutes.*
7. Chop your lettuce and set aside.
8. In a grill pan, using the same oil that you used to fry your onions, place your burger patties and fry 4 minutes each side, for a total of 8 minutes and no more.
9. Spread a tsp of butter in the insides of your burger bun and grill on the grill pan, whilst the patties get done.
10. Let's make the sauce by mixing the Mayonnaise, Dijon mustard and Tomato Ketchup in a bowl and crumble the crispy golden onions and add to the sauce prepared.
    
    
    
11. Onto the grilled burger patties, place the cheddar cheese slices and allow it melt while the flame is off.
    
    
    
12. Now to the grilled buns, spread the onion sauce generously, place the chopped lettuce and the melted cheese burger patty, over that place the sliced Jalapeños and finally place the sesame seeded side of the bun. Serve with fries and ketchup!

• Do not overcook the burger patties, as the patties would not be juicy and would turn hard.
• If you plan to make beef burger patties, you need not all the spices and condiments to the beef mince, rather salt, pepper, and smoked paprika would do, as beef has its own beautiful Smoky flavor.
• *If you thaw longer, the burger patties might stick to the baking paper, making it difficult for you to transfer to the pan for frying.
• **The impression in the middle is made as the middle part of the burger tends to thicken while cooking, this helps maintain its shape. 

Ingredients:

Instructions:

Notes: