Step 3 of 6
Mix in the ginger and garlic. Season the mixture with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Fold in the mashed potato blend. Take the pot off the stove and refrigerate for an hour or until it has cooled down completely.
These were quite tasty. They could have used a bit more seasoning, but I am not very familiar with Indian spices to know what to add. A big change I made was using puff pastry instead of phyllo, which made them lighter and much more enjoyable for our family. I will definitely make these again.
I prepared only the spiced chicken filling and served it over millet porridge. It was a completely satisfying and tasty meal.
I made these; it was simple and they tasted great.