Ingredients:
• ½ cup boiled chicken chunks
• 1 cup potato, small diced and boiled
• ½ cup carrot, small diced and boiled
• ¼ cup green peas, boiled
• ¼ cup sweet corns
• 3-4tbsp oil
• 1tbsp chilli powder
• 1tsp salt
• ¼ cup onion slices
• 1tbsp ginger-garlic paste
• 1tbsp green chilli
• 2tbsp lemon juice
• Coriander, chopped
• Cheese, optional
• 6”x8” Inches samosa sheet
• Diluted flour for samosa binding
• Oil, for deep frying

Method:
Heat oil in a pan and fry onions till golden brown. Add in your garlic and ginger paste and cook for a further 30 seconds. Then add green chillies, all the spices and cook for a minute. Add boiled chicken, all the vegetables, lemon juice and coriander, and cook further for a minute, stirring to combine all the flavours.

Add the filling on the samosa sheet. At this point, you can add in some cheese as well. Fold and bind it with diluted flour to make a pocket shape. Heat oil in a wok and deep fry pocket samosas on low flame for five to six minutes or until the samosa turns into a nice golden colour. Serve with tomato ketchup or chilli garlic sauce and enjoy!