This is a great hack if you've ever got some frozen parathas in your freezer and some leftover butter chicken! Flaky, crispy and delicious, these samosas are ridiculously good and the perfect way to use up leftover curry.
Ingredients
Samosas:
- Frozen parathas (I used garlic parathas from @shanafoods)
- Leftover butter chicken or any curry (chop large pieces smaller for easier filling)
Coriander mint chutney:
- Handful fresh coriander leaves
- 3–4 mint leaves
- ¼ red onion, minced
- 1 garlic clove
- 1 green chilli
- 1 tsp lime juice
- ¼ tsp cumin powder
- ½ tsp chilli powder
- Pinch of black pepper
- ½ tsp salt
- 1 tsp sugar
- ~1 tbsp water (adjust for desired consistency)
Method
Make the chutney
- Add all chutney ingredients to a blender and blend until smooth. Taste and adjust seasoning as needed.
Prepare the samosas
- Remove frozen parathas from the freezer and cut each in half. Allow them to defrost slightly.
- Shape each half into a cone by bringing the two straight edges together and sealing the seam.
- Spoon about 1 tbsp of leftover butter chicken (or curry) into each cone. Press the open edge closed with a fork to seal completely. Repeat for all pieces.
Cook
- Heat oil in a deep pan over medium heat. Fry samosas for 4–5 minutes or until golden brown and crispy.
Serve
- Drain on paper towels and serve hot with coriander mint chutney.
