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Vegan
Ingredients 0/13
Why This Recipe Is So Popular
Tips For Perfect Results
- Toast the wrap lightly before assembling to add extra texture and prevent it from getting soggy.
- Add a little lemon juice or vinegar to the veggies to keep them fresh and crisp.
Step 1
In a food processor, combine the chicken, green chilies, ginger-garlic paste, pepper, cumin powder, chili flakes, red chili powder, salt, and an egg. Blend everything until you get a smooth paste.
Step 2
Spoon the chicken mixture into a piping bag and snip off about half an inch from the tip.
Step 3
Make a simple slurry by mixing all-purpose flour with water in a bowl until it’s smooth and lump-free.
Step 4
Take a square samosa dough sheet and place some chicken mixture on one edge. Roll it up tightly into a cylinder, using the slurry to seal the edges as you go.
Step 5
If the ends are open, brush them with slurry and press gently to seal—this keeps everything inside while frying.
Step 6
Heat some oil in a pan over low heat and fry the rolls until they’re golden brown and crispy. Serve warm and enjoy!
Serving Ideas To Try
Reheating And Storage
