Crispy chicken cups

Ingredients

• Spring Roll sheets 6 Nos ( Available at the frozen section of Supermarkets)
• Chicken 1/4 Kg (boneless and skinless)
• Potato 1 (medium size)
• Onion 1 (medium size)
• Ginger paste 1/2 tsp
• Garlic paste 1/2 tsp
• Red Chillie Powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala Powder 1/2 teaspoon
• Turmeric Powder 1/4 teaspoon
• Salt 1 teaspoon
• Oil - 1 tablespoon
• Melted Butter - for brushing the sheets

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Preparation

• Keep the Spring Roll sheets out of the freezer. Preheat the oven to 180°C. Clean, peel and cut the potatoes to small cubes and keep in a steamer along with the chicken pieces.
• Sprinkle enough salt and turmeric powder on the top of the pieces. Let it get cooked for 10 - 15 minutes. Take out from the steamer and mash them to a paste form.
• Heat a pan and add oil. Once it is hot, add the ginger and garlic paste. Saute for a minute and then add chopped onion and salt. Saute this till the onions becomes translucent.
• Now add the ingredients 7,8,9 and 10 and saute for few minutes. Finally add the chicken and potato paste and stir for another 5 minutes till they get mixed uniformly. The filling for the chicken cups is ready.
• Cut the Spring roll sheets into 4 pieces and arrange them one over the other to form a cup shape, as shown above.
• Brush them with little butter in between to get them sticked together. Grease the muffin tray with butter and Insert the cups into the tray. Now add a spoonful of filling to each cup.
• Keep in the preheated oven for 20-25 minutes, till they become crispy. Be careful not to get them burnt. Cripsy chicken cups are ready to go with your favourite dipping sauce.