1 kg chicken fillet cubed fine
2 tablespoons maizena
1 cup (250ml) sour cream
1 tsp dhanna jeera
1 tsp lemon pepper
1 tsp chicken spice
salt to taste
1 tablespoon crushed garlic
1 tablespoon green chillies
chopped green dhannia


•  Mix everything together •  Roll like cutlets
•  Roll in breadcrumbs
•  Freeze
•  Dip in egg and fry in medium oil until done



  Origin of the humble samoosa.

The deep-fried,triangular pastry  is India’s great contribution to the world of fast food, the product of a thousand years of culinary heritage.Food historians have established, however, that the samoosa originated not in India, but in Persia. The sanbusaj, originally a Persian term for any stuffed, savory pastry,started showing up in Persian, Arab and Turkish literature in the 9th century, when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .