I Made It
- Moderate
- 20 mins
- 3-5
Ingredients
- Boiled Chicken Chunks ½ Cup
- Potato, Small Diced & Boiled 1 Cup
- Carrot, Small Diced & Boiled ½ Cup
- Green Peas, Boiled ¼ Cup
- Sweet Corns, ¼ Cup
- Oil 3 To 4 Tablespoon
- Onion Slices ¼ Cup
- Ginger & Garlic Paste 1 Tablespoon
- Green Chili 1 Tablespoon
- National Chatkharaydar Sabzi Masala, 1 Tablespoon Full
- Lemon Juice 2 Tablespoon
- Fresh Coriander Chopped, 1 Tablespoon
- Samosa Sheet 6” Inches By 8” Inches
- Diluted Flour for Samosa Binding
- Oil For Deep Frying
Directions
- Heat Oil in a Pan and fry Onions till Golden Brown. Add in your garlic and ginger paste and cook for a further 30 seconds.
- Then Add Green Chilies and National Chatkharaydar Sabzi Masala and Cook for a minute.
- Add Boiled Chicken, all the Vegetables, lemon juice and coriander and cook further for a minute, stirring to combine all the flavours.
- For the Pocket samosas, add the filling on the samosa sheet. Fold and Bind It with Diluted Flour to Make a Pocket Shape.
- Heat Oil in a Wok and Deep Fry Pocket Samosas On Low Flame For 5 To 6 Minutes Or Until the samosa turns Into a nice golden color.
- Serve With National Tomato Ketchup or National Chilli Garlic Sauce and Enjoy!
