01
Step 1
In a food processor or chopper, combine the chicken, green chillies, ginger garlic paste, pepper, cumin powder, chilli flakes, red chilli powder, salt, and an egg. Blend everything until you get a smooth paste.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Spoon the chicken mixture into a piping bag and snip off about half an inch from the tip.
03
Step 3
Make a simple slurry by mixing all-purpose flour with water in a bowl until it’s smooth and lump-free.
04
Step 4
Take a square samosa pastry sheet and pipe some chicken mixture along one edge. Roll it up tightly into a neat cylinder, using the slurry to seal the edges as you go.
05
Step 5
If the ends are open, brush a little slurry on them and gently press to seal.
06
Step 6
Heat some oil in a pan over low heat and fry the rolls until they’re golden brown and cooked through. Serve warm and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Cook the chicken evenly to keep it juicy and tender.
- Warm the wraps slightly before assembling to make them more flexible.
- Add a bit of sauce or dressing to keep the wraps moist and flavorful.
Why you’ll love it
These wraps are quick to make and perfect for a busy day. They combine tender chicken with fresh veggies and flavorful sauces, making every bite satisfying. Plus, they are easy to customize to your taste.
Serving ideas
Serve with a side of fresh salad or crispy chips for a complete meal. You can also pair them with a light soup or a refreshing drink to balance the flavors.
Storage & leftovers
If you have leftovers, wrap them tightly in foil or plastic wrap and store in the fridge for up to two days. For best texture, keep the sauce separate and add it just before eating.
