Chicken Cheese Samosay

  • 08 May - 14 May, 2021
  • Mag The Weekly
  • Cookery


· 12-15 samosa bases

· 500 g cheese

· 2 cups precooked chicken

· 1 cup peas

· ½ cup onions

· 1 teaspoon ginger garlic paste

· ½ teaspoon chili powder

· Salt to taste


Take crushed cheese, add chopped onions, fresh peas, ginger and garlic paste, red chili powder and salt. Then, add the precooked chicken to it. Mix all the ingredients well. Squeeze the mix so that the whole mix binds together. Make cones out of the samosa base and fill in the stuffing mix. Seal the edges of the base. Grease the baking tray and place the samosas on it. Bake them for half an hour at a temperature of 250°C. Keep checking and rotating the sides of the samosa. Serve the chicken cheese samosas with mint chutney. Freeze these samosas for up to a month and bake or deep fry them when desired.