This is my very own creation. I love the combination of jalapenos and cream cheese, its one of my favorites. In this recipe the blistered crispy outside of jalapeno gives a very aromatic flavor and the chicken and cream cheese is very softly blended with that aroma. I cant explain it, to feel the full taste, you will have to try it 🙂
1 cup bread crumbs
½ cup flour
1 egg + 3 tbspns milk
Oil for deep frying
250 gms cream cheese
1 tbspn seeds from jalapeno
1 tspn chicken salt
1 chicken breast (boiled and shredded)
2 sprigs of green onion (chopped)
Wash and dry the jalapenos. Pick medium size jalapenos which are not bruised. Wear your kitchen gloves or food handling gloves to avoid burning afterwards. Make a slit on one side of the jalapeno with a paring knife and carefully, without tearing it take out all the seeds. Do this with all the jalapenos.
In a mixing bowl add softened cream cheese, scallions, jalapeno seeds, chicken salt and chicken and mix well with a fork.
Now open the slit of the jalapeno and fill it with the filling. (approx. 1 – 2 tbspns of filling per jalapeno)
Roll the stuffed jalapeno in flour, dip it in egg wash and then coat it in bread crumbs and put it on a plate. Do the same with other jalapenos and refrigerate for 1 hour.
Heat oil in the fryer (190 degrees Celsius) and fry jalapenos in batches without over lapping for 5 minutes per batch.
This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤
20 to 24 samosa sheets
Oil for deep frying
Slurry of flour and water to seal the samosa
4 medium sized potatoes, boiled
Salt to taste
1 tspn red chilli flakes
½ tspn chaat masala
½ tspn garam masala
1 tbspn fenugreek leaves, dried
2 tbspns cracked coriander seeds
3 to 4 green chillies chopped fine
1 cup coriander and mint leaves chopped fine
1 small onion chopped (if you are not freezing the samosas)
Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
Make all the samosas until the filling is finished.
Refrigerate for 1 hr.
Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
Serve hot with ketchup, imli chutney or mint chutney.
Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.
24 samosa sheets
Oil for frying
Flour and water slurry to seal the edges
1 chicken breast, large size, boiled and hand shredded
0.5 kg cottage cheese, grated
3 to 4 green chillies, chopped fine (optional)
3 spring onion, chopped fine (only the green part)
Some salt and cracked black pepper to season
1 tspn mustard sauce
Some white pepper
Combine all the ingredients for filling in a mixing bowl and mix.
Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.
Make all the samosas and refrigerate for 1 hr.
Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.