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Box Pattice - SK Khazana

These box shaped pattice are stuffed with a flavourful chicken mixture and deep-fried This is a Sanjeev Kapoor exclusive recipe.

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Box Pattice - SK Khazana

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Main Ingredients Boneless chicken breast, Samosa patti
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Box Pattice - SK Khazana

  • 200 grams Boneless chicken breast
  • 8-10 Samosa patti
  • to taste Salt
  • 1/4 bunch coriander leaves
  • 2 Green chillies
  • 2 tablespoons Butter
  • 2 tablespoons Refined flour (maida)
  • 1 cup Milk
  • 1 teaspoon Mustard paste
  • as required Soy sauce
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Dried oregano
  • a pinch Paprika powder
  • to taste Black pepper powder
  • as required Mozzarella cheese grated
  • as required Refined flour slurry
  • as required Beaten eggs
  • for coating Bread crumbs
  • to deep fry Oil
  • Dip
  • 1/4 cup Green chutney
  • 1/2 cup Mayonnaise

Method

  1. Boil sufficient water in a deep pan, add salt and chicken and cook for 5-6 minutes. Take them out of the water, place on a plate and shred with 2 forks.
  2. Finely chop coriander leaves and green chillies separately.
  3. To make the stuffing, heat butter in a non-stick wok, add refined flour and whisk well. Add milk and whisk well and cook till the mixture thickens.
  4. Add shredded chicken and mix well. Add mustard paste, soy sauce, garlic powder, onion powder, dried oregano, paprika, black pepper powder, green chillies and coriander leaves and mix well.
  5. Add salt and mix well. Take the pan off the heat and let the mixture cool down completely.
    Heat sufficient oil in a kadai.
    Take one samosa patti horizontally on a worktop and place another samosa patti vertically over it to form a cross.
  6. Place a portion of the stuffing in the center and sprinkle a little mozzarella cheese and top it up with a little more of the stuffing. Fold one side, brush refined flour slurry on top and fold another side. Repeat the process till a parcel is formed. Set aside.
  7. Dip each parcel into beaten eggs and roll on breadcrumbs to coat all over. Make more samose in the same way.
  8. Slide the samose into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  9. To make the dip, take green chutney in a bowl, add mayonnaise and mix well.
  10. Transfer the box pattice on a serving platter and serve hot with prepared chutney mayonnaise.
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