In a mixing bowl, mix together flour, yeast, salt,egg and oil and add the milk until combined.

Knead the dough for 5 minutes until a soft dough is formed use more flour if sticky.

Place the dough in bowl and let it rise for 1 hour or until doubled in size.

Heat the oil in a skillet , sautee the chicken on a high heat until all brown, reduce the heat and the onion cook for 3-5 minutes, add the garlic.

Add the tomato and cumin and turmeric. season with salt and pepper. Cook until tomatoes are tender. Remove from heat and let it cool before assembling.

Divide the dough in to 12 portions, roll each out 8 inch, then cut each circle in half.

Take one piece and fold like cone and seal the two edges with a little water or a flour paste (few tablespoon of water and flour mixed).

Fill with the chicken filling, seal the top edges with water or flour-water mixture.

then pinch making sure there are no holes, repeat with the remaining dough and filling.

Bake 350 for 40 minutes or until golden, serve warm.