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Preparation:

  • Vegetable oil 100 ml
  • Ginger, paste 45 g
  • Garlic, paste 45 g
  • Chicken Mince 1 kg
  • Onion, finely chopped 200 g
  • Green chilli, chopped 30 g
  • Chilli powder 30 g
  • Salt 5 g
  • Black pepper 3 g
  • Filo Pastry (roll patty) 20 pc
  • Cheddar cheese, grated 200 g
  1. Preparation:

    • Heat the oil in a large skillet over medium heat. Add the ginger and garlic and cook them for 3 minutes, stirring often.
    • Add minced chicken, onions and green chillies and use a wooden spoon or a spatula to break it up while it cooks, cook about 3 minutes.
    • Stir in 1/2 cup of the Knorr Italian Tomato Base, chilli powder, Knorr Chicken Stock Powder, salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
    • Place the roll Patti on a flat surface. Top each roll Patti with 2 tablespoons of the chicken mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the chicken.
    • Roll up the roll Patti and fry in hot oil until golden brown and serve with the Tex Mex sauce
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