Cooking Instructions
- 1
Heat butter in a medium frying pan. Add ginger garlic paste and saute for a minute.
- 2
Add flour and cook for about 30 – 45 seconds, while stirring constantly with a whisk.
- 3
Add milk, and bring to a boil on low - medium heat till mixture is thick. Make sure to whisk constantly so that there are no lumps in the white sauce.
- 4
Add boiled and shredded chicken, along with the finely chopped capsicum and corn.
- 5
Add salt, pepper, red chilli flakes and stir together. Taste at this time, and adjust seasonings as required.
- 6
Add cheese stir well till melt.
- 7
Set aside the mixture to cool. It will thicken and turn into a thick paste form as it cools. In case the mixture is too dry, add a splash of milk. Make sure the mixture cools down before you start filling.
- 8
Place flour in a small bowl, and add water to make a thick paste. This will be used as a glue to close the box patties. Alternatively you can use a beaten egg as well.
- 9
Take two samosa patti and put them in a cross pattern, one over the other.
- 10
Place filling in the middle and put the flour paste on the edges. Fold each of the edges one by one over each creating a parcel. Make sure the parcel is completely closed
- 11
At this point, you can freeze the box patties and keep them in the freezer. See note below on freezing instructions.
- 12
Heat oil and deep fry the box patties till golden. Use a slotted spoon to take out the box patties. Serve with green chutney or ketchup.
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