Spicy Chicken cooked in almond cashew paste, shaped into tiny cylinders inside samosa strips and deep fried for a delicious snack.
500 gms chicken, skinless, boneless, cut into small pieces
2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp cooking oil
2-3 tbsp almond and cashew paste
1 tbsp green chilli paste
½ tbsp coriander powder
½ tbsp cumin powder
salt to taste
samosa patti for wrapping chicken mixture
Combine chicken with ginger garlic paste, oil, almond cashew paste, green chilli paste, coriander powder, cumin powder and salt to taste. Marinate chicken for minimum half an hour to maximum 4 hours. Keep refrigerated.
(Tip: The more you keep chicken for marination, the more juicer it will become.)
Heat oil in a deep pan.
Cut each samosa patti into 2 parts vertically. Place a piece of the samosa patti on a flat dry surface and place a portion of a marinated Chicken filling towards one end and start wrapping. Stick the edges by pressing them slightly to form a cylindrical shape as shown in the image.
Deep fry the chicken wraps in hot oil, a few pieces at a time, till they are golden brown in colour. Drain on absorbent paper.
Serve hot with green chutney.
(Tip: Ideal samosa patti should have a crust that’s neither too thin nor thick – it should be crisp but not too flaky)