Samosa Cheese Chicken With Corn

Samosa cheese chicken with no corn – If you are a fan of samosa and cheese, then this innovative recipe is definitely the one that you will fall in love with. One of the most popular fried recipes these days is the samosa cheese chicken with no corn. Mainly due to ...Read More

Samosa cheese chicken with no corn – If you are a fan of samosa and cheese, then this innovative recipe is definitely the one that you will fall in love with. One of the most popular fried recipes these days is the samosa cheese chicken with no corn. Mainly due to the scrumptious goodness of the crunchy exterior and smooth cheese goodness on the inside. It’s time to pick a new favorite snack this season as cheese samosa is bound to steal hearts! This crunchy recipe is a deep-fried delight, with a beautiful exterior and delicious texture.
Usually, some versions of samosa are baked or fried, and the baked ones are usually smaller in size as well. Before frying, the crunchy goodness is just like a tortilla and is natively called as the Patti of the samosa. The Patti is often secured with an egg wash. The Samosa Patti is shaped into a pleasing triangle and stuffed with various, delicious items, including cheese and chicken. The chicken cheese samosa can be served with delicious green chutney sauce, ketchup or imli chutney. Hide

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To Cook Servings
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Ingredients

Chicken.......................... 1 cup, boneless, cooked
Corn............................... 1 cup, bOiled
Cheddar Cheese........... 1 cup, grated
Fresh Coriander............ half bunch
Green Chilies................ 2, chopped
Black Pepper Powder... 1 Teaspoon
Egg............................... 1
Oil................................. For Frying
Samosa Wrappers........ As required
Chicken Broast Masala. 1 tablespoon

How to make Samosa Cheese Chicken With Corn

METHOD:

- Roughly chop the corn kernels and mix them with finely chopped green chilies, fresh coriander, black pepper powder, Chicken Broast Masala, cooked chicken and cheddar cheese.
- Working with one strip while keeping the rest covered with a damp towel, fold the end of a samosa wrapper into a small cone.
- Fill the cone with a spoonful of the mix, and fold the rest of the strip over and around to make a samosa.
- Repeat with the remaining wrappers.
- Use a dab of beaten egg to seal the edges.
- Heat oil and deep fry the samosas on high heat until crisp and brown.
- Drain on absorbent paper and serve hot.

Posted By: Mehnaz Ali, lahore

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