INGREDIENTS
- 12-15 Samosa Patti
- 2 table spoons of All-purpose flour
- 2 tablespoons of water
- 1 tablespoon of oil and extra for frying
- 3-4 garlic cloves sliced
- ¼ cup chopped onion
- 3 tablespoons green capsicum chopped
- 150g of Crysbro chicken breasts, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon white pepper powder
- 1 tablespoon lemon juice
- ¼ cup grated cheese
- Salt to taste
DIRECTIONS
- Heat 1 tablespoon oil in a pan and add the garlic and fry for a few seconds. Then add the onion and capsicum and fry until translucent. Then add the chicken and fry for 2-3 minutes,
- Add salt, oregano, thyme, basil, and white pepper powder and cook the chicken until it’s done.
- Then remove the pan from the heat and let it cool for a few seconds and add the grated cheese and mix well.
- Then add water and all-purpose flour and make a thick paste separately
- Take the samosa patties and use 1 table spoon of filling for each patti, roll them and seal the ends with the flour paste.
- Heat oil in a pan and once the oil is highly heated, reduce the heat to medium
- Deep fry the samosas on medium heat until golden brown
- Drain the oil with tissue once removed from the pan
- Serve with ketchup, Chutney, or tata sauce