Chicken and Cheese Box Patties/Samosas

A savoury chicken and cheese filling is put inside samosa wrappers and for extra crunchiness these samosas are coated with breadcrumbs and then deep fried. Ramadan snack doesn't get better than this!

If you are not familiar with samosas, they are a deep-fried South Asian pastry snack usually filled with something savoury. They are loved all throughout the year but they become almost a staple in every household during Ramadan on the Iftar tables.

These square samosas are so different from the usual mince, chicken samosas. They are filled with chicken, cheese, bell pepper and olives and then coated with breadcrumbs. The cheesiness of the stuffing and the crunchiness of the covering, is a delicious combination. Deep frying obviously gives best results but they can also be baked or air-fried.

Box Patties/Samosas

Box Patties/Samosas
Yield: 10
Deep-fried crispy pastries filled with chicken and cheese.


  • 200g boneless chicken, cut in small cubes
  • 1 tsp ginger garlic paste
  • 1/3 tsp salt
  • 1/2 tsp crushed black pepper
  • 1 tbsp tomato ketchup
  • 1 tbsp sriracha sauce
  • 1 tbsp bbq sauce
  • 1/3 cup bell pepper, diced
  • 1/3 cup black olives, sliced
  • 1/2 cup mozzarella cheese
  • samosa sheets, cut into 6cm wide strips
  • 1 egg, whisked
  • all-purpose flour
  • breadcrumbs


How to cook Box Patties/Samosas

  1. In 2 tbsp oil fry the chicken and add salt, black pepper and ginger garlic paste. When it turns white add the tomato ketchup, sriracha and bbq sauce. Mix.
  2. Then add the bell pepper and olives. Cook for a minute only.
  3. Turn off the heat. You can mix cheese at this point or you can sprinkle cheese on the filling when assembling. Let the filling cool.
  4. Make a paste by mixing 2 tbsp all-purpose flour with 1/4 cup water.
  5. Take two strips of samosa sheets. Put them on each other so they make a + (plus) sign. Spread some flour paste where the + sign is being joined.
  6. Add the 2 tbsp of chicken filling and 1 tbsp of cheese if you haven't mixed it in. Put one corner of the sheet on the filling and brush some paste, place the other corner on top and smear some more paste. Repeat till all the edges are closed and the samosa looks like a box or square.
  7. Dip this samosa in flour, then egg and then breadcrumbs. Set aside and freeze for upto two months if you want.
  8. Fry them on medium heat till golden and crispy. Or you can even bake or air fry them.
  9. Serve with a dip of your choice and enjoy!

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