Chicken mince, cabbage, capsicum, sauces, spices & samosa pastry.
Do not defrost. Deep fry in warm oil on a medium flame for a golden and crispy samosa.

Boneless chicken, cabbage, capsicum, roll pastry, sauces & spices.
Do not defrost. Deep fry in warm oil on a medium flame for a golden and crispy roll.

Flour, chicken, cabbage, onion, green chilli, ghee, spices & sauces.
Do not defrost. Deep fry in warm oil on a medium flame for a golden and crispy kachori.

Meat , onion, green chilli, bread crumbs, channa powder, corn flour, eggs, lemon juice & spices.
After defrosting, shallow fry the chapli kabab on a hot plate.

Meat, daal channa, eggs, onion, green chilli, garlic & spices. For retaining perfect shape, coat in egg and shallow fry the kababs on a hot plate.

Meat, onion, green chilli, sauces, bread crumbs, eggs, corn flour & spices.
After defrosting, deep fry the chicken patty in warm oil on medium flame.

Meat, onion, khaskhas, channa powder, bread crumbs, eggs, oil & spices.
No need to defrost. Toss the koftas in prepared masala, add water to form a gravy, and cook for 20 mins.

Meat, onion, khaskhas and channa powder, bread crumbs, eggs, oil & spices.
Toss the pulao meet balls in masala prepared for rice and follow your remaining recipe.

Chicken, onion, green chilli, bread crumbs, chilli sauce, oil & spices. After defrosting, steam the kababs and they’ll be ready to eat. In the case of handi, defrost and toss in handi masala on heat.