I used to love when it was Eid, my gran used to make tons and tons of these.

No one could ever make it as good as she did. I finally came across her recipe and I tried it out.

Perfect.

This recipes makes roughly 5 dozen and the left over raw halfmoons, can be frozen until you have a craving for them.

Ingredients:

• 500g x cubed chicken fillets.
• 1 x onion chopped.
• 1 x tsp salt.
• ½ x tsp black pepper.
• 1 x tsp jeera seeds.
• 2 x tsp ginger and garlic paste.
• 1 x cup raw sweetcorn kernels.
• 1 x tbsp. corn flour.
• ½ x cup cream.
• Handful of chopped coriander.

Method:

• Heat some oil in a pot.
• Add the onions and saute till transparent.
• Add the cubed chicken fillets and cook on a low heat until almost cooked through.
• Add salt and sweet corn, allow to cook for 5 minutes.
• Add the spices and cook for 5 minutes.
• In a bowl, mix the milk and the corn flour.
• Add this cream mixture to the chicken pot and stir well.
• Cook on a medium heat until mixture becomes stickish and dry.
• Remove from heat and add chopped coriander , mix and allow to cool.

Ingredients for dough:

• 4 x cups tap water.
• 4 x tbsp. rama margarine.
• 4 x cups cake flour.
• 4 x tsp baking powder.

Method:

• Bring the water and margarine to a boil.
• Add the cake flour and baking powder.
• Mix well and remove from heat.
• Allow to cool and knead into a smooth dough.
• Roll out on a floured surface and cut into rounds.
• Add the filling in the center and using your index finger, dab water around the edges of the round.
• Fold over and seal the edges.
• Dip in a mixture of beated egg and then roll in toasted bread crumbs.
• Deep fry in hot oil and enough.