Combine the chicken cubes, turmeric, chilli and garam masala powders, along with salt in a pressure cooker and cook for three whistles. Switch off and allow the pressure to go by itself.

Open the lid and cook on high till the stock coats the chicken. Allow to cool. Shred and set aside.

In a fry pan, heat the oil, splutter mustard seeds. Saute the curry leaves for a couple of minutes.

Add the onion and cook till soft. Add the chilli and cook for a few minutes.

Add in the turmeric powder and cumin powder and cook for another 2 minutes.

Add the pulsed chicken and mix well. Cook on low flame for around five minutes. Adjust the salt and switch off the flame. Allow to cool.

In a deep bowl, add the wholewheat flour and salt. Add sufficient water to mix into a soft pliable dough. Knead well for around 10 minutes.

Finally coat with the oil and knead for another minute. Leave the dough to rest for a minimum of 15 minutes.

Take one lime sized ball and roll into a medium sized disc. The disc should neither be too thick nor too thin.

Place a teaspoon of the chicken filling on one side, fold the other side to close the disk. Seal the edges by slightly rolling it tightly. Keep on a well oiled surface.

Repeat till the dough and the chicken mixture is exhausted.

Heat oil in a deep kadai enough to sink the patties. Once oil is really hot, reduce flame to medium and fry each patty till both the sides are golden brown in color.

Drain on kitchen towels.

Serve as is, or with tomato ketchup, chilli sauce, etc. - the choice is yours!