Chicken, Cheese & Capsicum Box Patties


A twist on our traditional samosa, these box patties are filled with chicken, capsicum and of course lots of cheese. Keep a batch of these frozen snacks on hand in the freezer to have with evening tea or for sudden guests.


  • 2 tablespoon butter
  • 1 teaspoon ginger garlic paste
  • 2 tablespoon flour
  • 1 cup milk
  • 1 cup boiled and shredded chicken
  • 1 capsicum (shimla mirch), chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red chili flakes (to taste)
  • 2-3 green chilies, sliced
  • 4 tablespoon cheddar cheese
  • 1 packet samosa patti / wrappers
  • 1 egg, beaten
  • Oil, for frying


  1. Heat butter in a medium pan.
  2. Add ginger garlic paste and saute for about a minute.
  3. Add flour and cook for about 30 – 45 seconds, while stirring constantly.
  4. Add milk and cook for about 1-2 minutes till mixture is thick. Keep stirring constantly, or use a whisk to ensure that there are no lumps in the batter.
  5. Add boiled and shredded chicken along with capsicum.
  6. Add salt, pepper, red chili flakes and mix together.
  7. Add cheese and stir till it melts in the mixture. In case the mixture is too dry, add milk.
  8. Set aside mixture to cool.
  9. Take two samosa patti and put them in a cross pattern, one over the other.
  10. Place filling in the middle and put egg wash on the edges. Fold one patti over the other and make a parcel.
  11. Heat oil and deep fry the box patties till golden. Use a slotted spoon to take out the box patties and use a kitchen towel/tissue paper to absorb excess oil.
  12. The box patties can also be frozen, and fried when needed.

Note: Keep a cloth or kitchen towel over the samosa patti / wrappers so that they don’t dry out.

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