Sri Lankan Chicken Patties

Make the dough: In a large bowl, mix together flour, salt, sugar, and baking powder. Add the chopped butter and use your fingertips to rub it into the flour until the mixture looks like coarse breadcrumbs.
Add cold water bit by bit (start with about ½ cup and add more as needed) and mix until it forms a dough. Don't add too much water at once - you want a dough that's soft but not sticky.
Knead the dough for about 5 minutes until smooth. Cover with a damp cloth or plastic wrap and let it rest while you make the filling.
Make the filling: Heat a pan over medium heat and add a splash of oil. Once hot, add the chopped onion, ginger garlic paste, and the cinnamon. Saute until fragrant and the onions turn soft and translucent.
Add the finely diced chicken and salt, red chili powder, turmeric, and black pepper. Cook the chicken, stirring frequently, for about 2-3 minutes until it's well coated with the spices.
Add the diced potatoes, chopped green chilies, and ¼ cup of water. Cover the pan and let everything cook until the potatoes are tender, about 10-12 minutes. Check occasionally and add a splash more water if it's drying out. Once the potatoes are cooked, lightly mash them with the back of your spoon.
Stir in the chopped coriander leaves and a squeeze of lemon juice. Taste and adjust the seasoning. The filling should be well-spiced and slightly moist but not watery. Remove from heat and let the filling cool completely before using.
Assemble the patties: On a lightly floured surface, roll out the dough to about ¼ inch thickness.
Using a round biscuit cutter or cookie cutter (about 3-4 inches in diameter), cut out circles from the dough. Place about 1-2 tablespoons of cooled filling in the center of each circle. Don't overfill or they'll burst open during cooking. Fold the circle in half to create a half-moon shape. Press the edges together firmly to seal.
Here's a pro tip: dip your finger in water and run it along the edges before sealing. This helps them stick together better.
Use a fork to crimp the edges all around the patty. This not only looks nice but also creates a better seal. Place the assembled patties on a parchment-lined tray. Keep them covered with a damp cloth if you're working in batches.
Method 1: Deep Frying
Heat oil in a deep pot or kadai to about 350-375°F (175-190°C). You want enough oil so the patties can float freely. Gently slide 3-4 patties at a time into the hot oil. Don't overcrowd the pan.
Fry for about 5-7 minutes, flipping once or twice, until they're golden brown and crispy on both sides. Remove with a slotted spoon and drain on paper towels.
Method 2: Baking
Preheat your oven to 350°F (175°C). Arrange the patties on a parchment-lined baking sheet, leaving space between each one.
Brush the tops generously with beaten egg wash. Bake for 30-35 minutes, or until golden brown and cooked through.
Method 3: Air Frying
Preheat your air fryer to 400°F (200°C).
Brush the patties with beaten egg wash on both sides. Place them in a single layer in the air fryer basket. Don't overcrowd - work in batches if needed.
Air fry for 18-20 minutes, flipping halfway through, until golden brown and crispy.
Serve your patties warm with your favorite ketchup, or sweet chili sauce!

Ingredients

Dough:

Filling:

For Cooking:

Instructions

Notes