Ingredients
Method
Main Instructions
- Heat the light cooking oil in a skillet over medium heat. Add the sliced onion and chopped garlic, sautéing until the onions are soft and translucent.
- Add the turmeric, red chili powder, coriander powder, garam masala, and chaat masala to the onions and garlic. Stir-fry for about 30 seconds.
- Add the shredded chicken and sliced green bell pepper. Stir-fry for 3–5 minutes. Season with salt and pepper, then stir in the coriander leaves. Set aside to cool.
- Preheat your oven to 375°F (190°C). Unroll the crescent dough and separate it into triangles.
- Roll out each triangle a little, keeping the triangular shape. Add a spoonful of the filling at the wide end.
- Roll up each triangle to form a crescent shape. Place on a baking sheet.
- Bake for 15-20 minutes until golden brown and puffed. Let cool slightly before serving.
Notes
- Use leftover chicken for a quicker prep.
- For an extra touch, sprinkle sesame or nigella seeds on top before baking.
- These rolls can be frozen after baking for up to a month and reheated as needed.