1. In a pan, take 1 cup of water. Into it, add 200 gm of chicken pieces. Sprinkle some salt, and toss in cinnamon and ginger garlic paste. Cook on high flame for around 3-4 mins until the chicken turns tender. (Take care not to overcook the chicken). Drain the chicken, remove the cinnamon stick and preserve the stock.
2. Into the chicken stock, add half a cup of milk and 2 tbsp cornflour. Stir and mix well.
3. Next, in a bowl add in the following ingredients: all-purpose flour, salt and ghee. Mix them together with your fingertips until a ball can be made by squishing the mixture in the palm of your hand.
4. Now, knead this mixture into a dough adding water gradually. The dough should be semi soft- neither too hard nor too soft. Cover and let it rest for half an hour.
5. For the sauce, add 1 tsp butter into a pan. Toss in chopped onions and stir on low flame until the onions turn soft.
6. With the flame still on low, pour in the chicken stock and milk mixture. Sprinkle some black pepper powder and salt and keep stirring continuously to avoid any lumps.
7. When the mixture turns thick after 3-4 minutes, add in the boiled chicken pieces and mix well for around 10-20 seconds. Set aside to cool.
8. When this mixture has cooled down, add in spring onions, mozzarella cheese (you may use processed cheese or even skip the cheese if you want), chilli flakes, corn and a chopped green chilli.
9. To assemble the pie, knead the dough once lightly. Take a ball out of the dough and roll a large circle out of it. cut out small circles from the large one with the help of a small bowl.
10. Place some filling in the centre of the small circles and seal them using some water around the edges. With the help of a fork make some lightly pressed vertical lines around the edges.
11. Fry them on low flame until golden on both sides.
