Special Chicken Triangular Pastry/Chicken Mayonnaise Samosa

Ingredients

• 250 gms Chicken, boneless
• 1 cup Cabbage, grated
• 1 unit/count Onions, finely chopped
• 1.5 unit/count Green chillies, finely chopped
• 1 unit/count Tomatoes, finely chopped
• 1 tbsp Chilli powder
• 0.5 tsp Turmeric powder
• 2 tsp Salt
• 1.5 tsp Black pepper powder
• 2 cup Sunflower oil (For frying)
• 1 unit/count Egg
• 0.5 cup Vegetable oil
• 1 tbsp White Vinegar
• 1 unit/count Garlic cloves
• 2 cup All purpose flour

Instructions

1. 1In a mixing bowl, combine the boneless chicken with red chilli powder, turmeric powder, and salt. Mix well and fry in vegetable oil until cooked through. Remove from oil and set aside.
2. 2In a mixer grinder, beat one egg and gradually add vegetable oil, white vinegar, garlic clove, salt, and black pepper powder. Blend until a thick paste forms. The mayonnaise is ready.
3. 3In a mixing bowl, combine chopped onions, grated cabbage, chopped tomatoes, and green chillies. Mix well, adding a little salt and black pepper powder.
4. 4Transfer the fried chicken and prepared mayonnaise into the vegetable mix bowl. Mix thoroughly and adjust the salt as needed. The filling is now ready.
5. 5In a mixing bowl, combine all-purpose flour, salt, and 2 tablespoons of oil. Mix well and knead into a soft dough. Divide into small balls and roll into thin sheets. Cut into long rectangular shapes and roast on low flame for 1 minute. Samosa sheets are ready.
6. 6Take a samosa sheet and place 1 tablespoon of filling onto it. Fold the edges to form a triangular shape. Repeat for remaining samosas.
7. 7Fry the samosas in sunflower oil or any vegetable oil until they are golden brown. Drain excess oil and serve hot.