Mix the maida and salt and knead to a stiff dough with water (knead for 7–8 minutes on a marble slab and keep it covered to rest for 10–15 minutes after greasing with a little oil).

Heat oil and add the ginger-garlic paste. Cook till brown. Add the minced chicken and sauté for 2–3 minutes. Add the capsicum and cabbage. Turn around over high flame till glossy. Take it off the flame and mix in the soya sauce, salt, vinegar and black pepper. Cool.

Roll the dough into a thin sheet (translucent) and cut a square sheet using a knife. Place filling in the centre. Pick the corners of the sheet and bring it to the centre. Pinch the joints together.

Pre-heat Oxy Fryer for 5 minutes. Arrange in fry basket and close it properly. Keep Oxy Fryer at 160°C for 20–25 minutes. Serve hot with chilli sauce.