For the Masala Puri Dough: Add in a large mixing bowl- All the aforesaid ingredients altogether except the water-
Mix well together until nicely combined and well blended when still dry and then, gradually add in water to it to knead it to a soft & semi-soft dough-
Cover it & set aside for about 30-45 mins time

In the interim: Let’s prepare the Keema Masala Curry- For that, we need to get ready with rest of the ingredients required for it at the outset-
Cut up & chop all the veggies that’s required to be, get the dry & wet & tempering spices readily available for the smooth furthering of the rest of the cooking process

Next, in a mixing grinder jar- Add in the chopped tomatoes & get a nice & smooth purée out of it, set aside-
Then, heat up a frying pan over the medium flame and add in the required amount of cooking oil to it-
Add in the tempering spices to it & wait until they all turn fragrant-
In goes the chopped onions, 2G Paste & the slit/chopped green chillies-Sauté until they turn soft & lightly golden browned

In goes the seasonings that’s required & aforesaid, freshly prepared tomato purée & rest all other dry & wet spices- one by one-
Sauté all nicely until they’re well blended & finely incorporated into the gravy mixture, the raw smells from them should be well absorbed and gone completely once finely cooked together

Add in the chicken keema to it at this point & continue sautéing until nicely combined and well incorporated into the entire mixture so far-
Maintain the flame to the medium-high & let the moisture/water content of the chicken evaporate completely-
Add in the well beaten curd into it along with some more hot/warm water for the chicken keema to slow cook nicely along with the rest of the gravy mixture, cover up the pan

Reduce the flame to low-medium and cook the same for about another 10-12 mins time-
Once that’s done checkout the seasonings & if it’s all nicely cooked, adjust it accordingly if it requires a little more time to be properly done-
Finally, add in the freshly cracked black peppers and the finely chopped coriander leaves-
Give it all a really good mix, turning off the flame, cover it back & allow it to rest on the hot oven for another 10 mins time before serving it piping hot

Plate it out- Give it a final garnish your own way and it’s now the time to relish this DELISH on a weekend Sunday Brunch or well, use your own discretion for the same