Directions

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  1. Heat 2 tbsp Eva Canola Oil in a pan and fry garlic for 1 minute. Add the minced chicken and cook on high heat for 2 minutes.

  2. Add ginger and salt. Cook for 10 minutes until liquid dries up.

  3. Now toss in the onions, green chilies, fresh coriander and black pepper. Mix and remove from heat. Set aside to cool.

  4. Meanwhile, beat the egg and mix in the flour to form a thick paste. We’ll use this to seal the samosa edges.

  5. Now fold a samosa wrapper into a triangular cone. Fill with 1 tbsp of the cooked chicken and brush the edges with the beaten egg and flour mixture to seal tight.

  6. Heat 3 tbsp of Eva Canola Oil in a pan. Fry the samosa on each side for 5-8 minutes and serve hot.