Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
500g chicken fillet
1 tablespoon oil
1 teaspoon chilli powder
1 teaspoon red ginger garlic masala
1 teaspoon salt
1⁄2 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon turmeric powder
1 tablespoon lemon juice
1 tablespoon tomato sauce
1 tablespoon mustard sauce
Flour water paste (lai)
1 small packet samoosa pur
Cook chicken in above till done. Cool and shred.
Bake potatoes in microwave till tender.
Remove skin and mash, season with salt.
Place some mash in palm, spoon in shredded chicken. Close mash around chicken forming an egg shape.
Leave in fridge to firm up.
Cut up samoosa pur with scissors into thin strips. Then cut into quarters. Toss in a dish.
When "eggs" have firmed, dip in lai and roll in cut samoosa pur.
Freezer suitable now.
Deep fry till golden and crispy. Serve with chutney.
Note: might need more potatoes, made very thin layer of mash, depends on you.