You think of Indian snacks and the first thing that pops up is Samosa. Samosas have made a big name for themselves and for Indian snacks in the foreign world. During our days of travel, lot of Mohit's colleagues requested me to make samosas for them and it was always a joyous sight to see them devour the humble samosa with much Oohhs and aahhs. With the easy availability of samosa patti these days, it has become my snack of choice whenever I have guests at home and I keep experimenting with the filling. This time, I ditched the regular potato filling and instead whipped up a delicious chicken and cheese filling for my samosas. Needless to say, it was a hit and is definitely going to be on the menu when ever we are entertaining for the next time. So here is the recipe to make these super easy and delicious Chicken and cheese samosa.



All you need is

Samosa patti - 12-15
All purpose flour - 1 tbsp
Water - 2 tbsp
Oil - 1 tbsp and for frying
Garlic - 3-4 cloves ( thinly sliced )
Onion - 1\4 cup ( finely chopped )
Green capsicum - 3 tbsp ( finely chopped )
Chicken mince - 150 g
Salt to taste
Dried oregano - 1\2 tsp
Dried thyme - 1\2 tsp
Dried basil - 1\2 tsp
White pepper powder - 1\4 tsp
Lemon juice - 2 tbsp
Cheese - 1\4 cup ( grated )


Method of preparation

Heat 1 tbsp oil in a pan.
Add garlic once the oil is hot.
Fry for a few seconds.
Add onion and fry till they turn translucent.
Add capsicum and chicken mince and fry for a minute.
Add salt, oregano, thyme, basil, white pepper powder and lemon juice.
Cook till chicken is done.
Remove from heat and cool.
Once cooled to room temperature, add grated cheese.
Mix all purpose flour and water to make thick paste.
Keep a tbsp of filling on the end of Samosa patti and roll to make samosa.
Seal the ends using the flour paste.
Make all the samosas in the same way.
Heat oil in a pan.
When the oil is heated nicely, simmer the heat to medium.
Deep fry the samosas on medium heat till golden brown.
Remove on a plate lined with tissue.
Serve hot with ketchup or coriander chutney.