Tandoori Chicken Fajita Parcels
Directions
- 1Prepare the filling: Heat 1 tbsp oil in a pan and add 1 tsp chopped garlic.
- 2Add 250 g small chicken cubes and fry until slightly off-white.
- 3Add ½ tsp ginger garlic paste.
- 4Add ½ tsp each of salt, red chili powder, crushed red chilies, cumin powder, and ¼ tsp black pepper powder.
- 5Add ½ tsp oregano (optional). Fry for 3-4 minutes until spices are roasted.
- 6Add 2 tsp tandoori masala powder and mix well.
- 7Add 3-4 tbsp of water, cover, and cook for 5-6 minutes on low flame.
- 8Increase heat and dry the chicken; remove from heat.
- 9Add ½ cup sliced onion and ½ cup sliced capsicum. Add ½ lemon juice. Mix gently and cook for 1½-2 minutes until the vegetables are slightly soft.
- 10Add ¼ cup fresh cream or mayonnaise and mix well.
- 11Add a small bowl with a burning coal on top and pour a little oil over it. Cover and let it sit for 3-4 minutes to get a smoky flavor (optional).
- 12Mix gently and set aside to cool.
- 13Prepare the batter: In a bowl, mix ½ cup all-purpose flour, ¼ tsp salt, and ½ tsp chili flakes.
- 14Gradually add 1 cup of water and whisk until you get a smooth and thin batter. Set aside.
- 15Add 1 cup (100g) mozzarella cheese to the cooled filling. Mix well.
- 16Prepare the parcels: Place two samosa sheets in a plus shape on a wooden board.
- 17Brush the center of the sheets with the batter. Add 1-1½ tbsp of the filling in the center, forming a small mound.
- 18Lift the bottom sheet and place it over the filling. Seal the sides.
- 19Apply batter to the folded edges and bring the top two corners together to form a square. Seal the edges. Repeat with remaining sheets.
- 20Dip the parcels into the batter, then into bread crumbs, coating them completely.
- 21Fry the parcels in medium hot oil for 3-4 minutes on each side, until golden brown and crispy.
- 22Serve hot with your favorite dipping sauces.
Ingredients
- 1 tbsp oil
- 1 tsp chopped garlic
- 250 g chicken
- 0.5 tsp ginger garlic paste
- 0.5 tsp salt
- 0.5 tsp chili powder
- 0.5 tsp chili flakes
- 0.5 tsp cumin powder
- 0.25 tsp black pepper powder
- 0.5 tsp oregano
- 2 tsp tandoori masala
- 4 tbsp mayonnaise / fresh cream
- 1 cup mozzarella cheese
- 0.5 cup onion
- 0.5 cup capsicum
- 0.5 unit lemon juice
- 0.5 cup All purpose flour
- 0.25 tsp salt
- 0.5 tsp chili flakes
- 2 tbsp All purpose flour
- 1 bread crumbs
- 1 oil
- 11 samosa sheets
Equipment
knifefrying panspatulabowlwhiskbrushzip lock bag
Tips
- Use fresh cream or mayonnaise instead of fresh cream.
- If you don't have tandoori masala, skip it.
- To make the parcels extra crispy, use the batter and bread crumbs.
- Don't leave the parcels in the batter for too long.
- Use medium hot oil for frying.
- The parcels will puff up when frying.
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