1 Cup chicken fillet, finely cubed

2 Tbsp ghee

1 tsp crushed garlic

1 medium onion, grated

¼ cup green peppers, finely chopped

¼ cup frozen corn

¼ carrots, finely grated

3 tsp green chillies

2 tsp crushed jeeru

1 ¼ tsp salt

2 Tbsp lemon juice

¼ cup water

½ cup cheese, grated.

Phyllo pastry – melted butter flour paste.

Heat ghee, fry garlic, onion and green pepper until light gold.

Add chicken, frozen corn, carrots, spices and cook for a few minutes.

Mix well, add water and cook on low heat until tender.

When cool add cheese.

Cover phyllo sheets with damp cloth.

Layer 2 sheets of phyllo brushing each one with melted butter.

Cut layered sheets into 4 strips length ways.

Place 1 Tbsp of filling at one end of strip.

Fold one corner of pastry diagonally across filling to the other edge to form a triangle.

Continue folding to end of strip retaining a triangular shape.

Seal ends with a flour and water paste.

Place on a greased oven tray and brush with melted butter.

Bake at 180 degress until light gold.