Chicken Donuts 
METHOD

Boil 2 potatoes and mash them. 

Chop green chilies and green coriander

In a mixing bowl take ½ kg chicken mince, 3 eggs, 1 cup flour, 1 cup bread crumbs, ½ tsp baking powder, 1 tbsp crushed cumin seeds, 1 tbsp gram flour, 1 tbsp red chilli powder, 2 tbsp ginger garlic paste, chopped green chilies, mint leaves and some salt

Mix everything together and make hard dough

Grease the cutting board and spread the mixture on it.

Now cut it with the help of the cutter

Heat oil in the pan and deep fry the donuts till they are golden brown. 

Chicken Samosa METHOD

Dough

Sift the all-purpose flour and salt together in a bowl or dish.

Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs

Add in the water and mix well with hands into a dough to form a stiff ball

Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball

Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag. Set it aside for atleast 30 minutes to let it rise

Samosay  Filling METHOD

Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala, red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.

Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours

Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown. Add in the marinated chicken and mix. Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.

Add in the diced potatoes and mix. Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool

Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.

Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide

Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.

Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp

Put each fried samosa on a paper towel to absorb any access oil

Chicken bites METHOD

Marinate chicken for 3 hours with all the ingredients mentioned in "For Chicken Marination" section

Beat an egg with little salt, pepper and thyme. Add flour and cornflour and beat well.Add some water or milk if it is thick.

Dip each chicken piece in this egg mixture and mix it well.

Mix Flour, Corn Flour, black pepper, salt,herbs and baking powder together.

Then Roll the chicken pieces in flour mixture. Again repeat the above steps.

Heat the oil and fry the coated chicken pieces at medium heat till golden.

Chicken Rolls METHOD

Heat the oil in a frying karahi

Add the onion and garlic mix in the spices and seasoning and fry until soft

Add the mince, stirring until cooked

Remove from heat and stir in the mint and lemon juice.

Fill in  roll patties and fry till golden brown