MARINATE the chicken mince with the ground masala paste for 30 minutes. Divide the mixture into eight portions and roll into flat round kababs. Heat oil in a pan and shallow fry the kababs briefly for two minutes on each side and cool.
Roll out the dough into an oblong shape. Cut into square pieces. Put a kabab over each square, roll the edges, sealing them using egg. Deep fry in hot oil and serve.
For a variation, substitute the chicken mince with crumbled paneer or grated cheese.