Samosa and Mutabbaq with mortadella and spring onion

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Chicken Samosa and Mortadella, eggs & Spring onion mutabbaq with Homemade pastry sheets

Chicken Samosa

A simple and traditional chicken filling made just like at home.

Ingredients

For the Chicken Filling:

  • 250 g boneless chicken

  • Salt – to taste

  • Black pepper – to taste

  • ¼ tsp turmeric powder

  • ½ cup water

For the Masala:

  • 1 tbsp coconut oil

  • 1 tsp ginger-garlic paste

  • Few curry leaves

  • 1–2 green chillies, finely chopped (adjust to taste)

  • 2–3 medium onions, finely chopped

  • Salt – to taste

  • Black pepper – to taste

  • A handful of fresh coriander leaves, finely chopped

For Assembling:

  • Homemade pastry sheets

  • Flour paste (1 tbsp all-purpose flour mixed with 2 tbsp water)

Method

1. Cook the Chicken:

  • In a pressure cooker, add chicken, salt, pepper, turmeric, and water.

  • Cook for 1–2 whistles or until the chicken is fully done.

  • Allow the pressure to release naturally.

  • Remove the chicken, shred it finely, and set aside.

2. Prepare the Filling:

  • In a pan, heat coconut oil.

  • Add ginger-garlic paste, curry leaves, and green chillies. Sauté until aromatic.

  • Add chopped onions and sauté until golden and caramelised.

  • Season with salt and pepper.

  • Add shredded chicken and sauté for 2–3 minutes so the flavours combine.

  • Turn off the heat. Mix in the chopped coriander leaves.

  • Let the filling cool completely.

3. Assemble the Samosas:

  • Cut each homemade pastry sheet into 4 triangles.

  • Take one triangle and fold one edge over to form a cone; seal the edge with flour paste.

  • Fill the cone with the chicken mixture.

  • Fold over and seal the remaining flap with more flour paste to form a neat triangle.

4. Cook the Samosas:

  • Deep fry in hot oil until golden and crisp.
    or

  • Air fry or bake for a healthier version until golden and crisp.


Mortadella, Eggs & Spring Onion Mutabbaq

A modern twist on a classic street food—this Mortadella and Egg Mutabbaq brings together familiar comfort with bold flavors.

Makes: 5 pieces

Ingredients:

  • 5 mutabbaq (or spring roll) sheets

  • 4 eggs

  • 2–3 spring onions, finely chopped

  • Salt, to taste

  • Black pepper, to taste

  • 5 slices of mortadella

  • 5 cheese slices (optional)

  • Oil or ghee, for pan-frying

Instructions:

  1. Prepare the Filling:
    In a bowl, beat the eggs. Add chopped spring onions, salt, and pepper. Mix well and set aside.

  2. Assemble the Mutabbaq:

    • Lay a mutabbaq sheet flat on a clean surface.

    • Place a slice of mortadella in the center.

    • Top with a slice of cheese (if using).

    • Spoon a portion of the egg mixture over it.

    • Fold the sides of the sheet over the filling to form a sealed square or rectangle.

  3. Cook:

    • Heat a lightly greased pan over medium heat.

    • Place the folded mutabbaq seam-side down.

    • Cook, flipping occasionally, until both sides are golden brown and the egg is fully cooked inside. The mutabbaq will puff up when done.

  4. Serve Hot:
    Enjoy warm as a snack or light meal!

Mutabbaq with chappathi dough and other fillings

Chicken mutabbaq


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