Next day delivery for: Delhi, Mumbai, Pune, Bangalore, Hyderabad | Thrice a week, Mon, Tue & Fri deliveries for: Chennai | Twice a week, Tuesday & Friday deliveries for: Kochi, Kolkata, Chandigarh | Once a week, Wednesday delivery for: Coimbatore, Goa, Lucknow, Jaipur, Ahmedabad

Next day delivery for: Delhi, Mumbai, Pune, Bangalore, Hyderabad | Thrice a week, Mon, Tue & Fri deliveries for: Chennai | Twice a week, Tuesday & Friday deliveries for: Kochi, Kolkata, Chandigarh | Once a week, Wednesday delivery for: Coimbatore, Goa, Lucknow, Jaipur, Ahmedabad

Plant Based Chicken Keema Empanadas

Prep Time: 10 min | Cooking time: 20 mins

INGREDIENTS

  • Dough- 1 cup flour, ½ cup warm water, 1 tsp salt, pinch of baking soda

Filling

  • 1 packet of Blue Tribe Plant Based Chicken Keema
  • 1 bay leaf
  • 2 medium onions
  • 2 medium tomatoes
  • 2 tbsp garlic paste (I added more bcz I love garlic 🙈)
  • Spices- 2 tsp chilli powder, 2 tsp Dhaniya powder, 1 tsp salt (per your taste), Black peppet (per your taste), pinch of Garam masala and haldi (for extra flavour & beautiful color)

Procedure

🌸 Mix all the ingredients of the dough and let it rest for 30 mins.
🌸 After resting, roll it out, abit thick (1 cm to be precise I didn't use a scale but that shiuld be it make sure it not more than 1 cm) and cut our circles.
🌸 For the filling first, fry the lay leaf in 5 tbsp oil, once black add in the onions, garlic, saute them and add the spices. After 1-2 mins add the tomatos (I used purreed onions and tomato so that the filling us smooth) I even added one capsicum for an extra aroma.
🌸 once the oil separates from the tomatoes add in the Plant based chicken keema, and cook 15-20 mins

🌸 Then we'll all use our CS from here on! Yay~ 👏

🌸 Wrap. Fill. Fry away 🏃 💨

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