Marinate chicken pieces with ginger garlic paste, salt and chilli powder for 15-20 minutes.
Heat oil in a pan, add the marinated chicken and stir well. Cook them covered till they are soft on low heat. (Do not cook on high heat as we do not want crispy edges on chicken pieces.)
Let the chicken cool down a little. Transfer it to a food processor and add rest of the ingredients of the filling. Grind to a coarse paste and keep aside for later use.
Mix together flour and salt in a large glass bowl. Add oil and rub in the flour. Add water and knead smooth and pliable dough. Cover and keep aside for 15 minutes.
Make 12-14 small smooth balls. Roll out 2 balls to 2” diameter disc separately. Place 1 tbsp filling in the middle of 1 disc leaving the edges and cover with other disc and press the edges to seal. Do likewise with rest of the dough.
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