Make the Chicken

1. Heat oil in a non stick pan.
2. Add the cumin seeds, cloves, cardamom and bay leaves and cook on medium flame till the spices become fragrant (approx 1 minutes).
3. Add the onions, garlic, green chilies and ginger and continue to cook till the onions turn translucent.
4. At this stage, add the tomatoes along with all the dry spices.
5. Cover and cook till the tomatoes are soft and fully cooked and the oil begins to separate.
6. Now add the chicken mince, peas and ½ cup water. Cover and cook till the chicken is fully cooked.
7. Remove cover and continue to sauté on high flame till all excess liquid has been absorbed.
8. Remove from heat and cool slightly.

Make the Fritters

1. Make a batter from all the ingredients for the fritters. If its too dry, add a few teaspoons of water, but the water in the vegetables should be enough to make a thick sticky batter (one that can be shaped and is not flowy).
2. Heat oil in a non-stick pan.
3. Divide the batter into small coin sized rounds, and cook each till its crisp and brown on either side.
4. Alternatively you can also cook the entire batter as a pancake and later cut it into smaller pieces.

Put it together

1. Add a teaspoon of the chicken mince on an appetizer spoon.
2. Top with a warm fritter, some yogurt and fresh coriander and serve fresh.