Crispy Chicken Patties

Ingredients

For the Pastry Dough:

• 500g all-purpose flour
  
• 1 tsp sugar
  
• 1 tsp salt
  
• 100g margarine
  
• 3 tbsp vegetable oil
  
• ¾ cup ice-cold water
  
• Oil for deep frying

For the Chicken Filling:

• 350g boneless chicken (diced)
  
• 350g boiled potatoes (roughly mashed)
  
• 2 medium onions (finely chopped)
  
• 2–3 green chilies (finely chopped)
  
• 1 tsp ginger-garlic paste
  
• 1 tsp red chili flakes
  
• ¼ tsp turmeric powder
  
• 1 tsp black pepper
  
• ½ tsp cumin powder
  
• ½ cup tomatoes (finely chopped)
  
• A few curry leaves & a piece of rampe (pandan leaf)
  
• 2 tbsp cooking oil
  
• Salt to taste

Instructions

1. Heat 2 tablespoons of oil in a sauté pan over medium heat.
   
2. Add ginger-garlic paste, curry leaves, rampe (pandan leaf), chopped onions, and green chilies.
   
3. Sauté until the onions become soft and lightly golden.
   
4. Add red chili flakes, turmeric, black pepper, cumin, and a pinch of salt. Mix well.
   
5. Add the diced chicken and stir to coat with the spices.
   
6. Cook for a few minutes until the chicken browns slightly.
   
7. Add chopped tomatoes, mix well, and cover the pan.
   
8. Let the chicken cook on medium heat for about 10 minutes until fully cooked.
   
9. Add the boiled and mashed potatoes to the chicken mixture.
   
10. Mix gently until everything is well combined.
    
11. Adjust salt and pepper to taste, then let the filling cool completely.
    
12. In a large mixing bowl, combine flour, sugar, and salt.
    
13. Add margarine and oil, and rub into the flour using your fingers until crumbly.
    
14. Gradually add ice-cold water and knead into a smooth, firm dough.
    
15. Cover the dough with a damp cloth and let it rest for 30 minutes.
    
16. Divide the dough into 24 equal balls (around 30g each) and place them on a tray.
    
17. Cover the tray and refrigerate for 30 minutes.
    
18. Take one dough ball and roll it out into a thin circle. Use a little flour if needed.
    
19. Place the rolled dough in a patties mold and add 1 tablespoon of filling.
    
20. Brush the edges with a little water to help seal.
    
21. Close the mold, press to shape, and remove excess dough.
    
22. Repeat for all patties and keep them covered with a cloth.
    
23. Heat oil in a deep frying pan over medium heat.
    
24. Fry the patties in batches, turning occasionally, until golden brown and crispy.
    
25. Remove from oil and place on paper towels to drain excess oil.
    
26. Serve hot and enjoy!
    
27. To freeze, dip uncooked patties in hot oil for 3 seconds and place on paper towels.
    
28. Let them cool completely, then store in zip-lock freezer bags for up to 1 month.
    
29. When ready to use, thaw for 1 hour and fry until golden and cooked through.

Crispy on the outside, warm and flavourful on the inside—these classic Sri Lankan patties are perfect for tea time, gatherings, or even as a quick snack. With a rich and spicy chicken filling wrapped in a golden, flaky pastry, they’re a true local favourite that never goes out of style. Make a big batch, freeze some, and enjoy homemade goodness anytime!