Chicken and asparagus samoosa (22.05.14)

½ kg chicken fillet (cubed)
1 onion (chopped)
5 cloves garlic (sliced)
1 tsp salt
1 tsp pepper
2 tblsp green masala
2 tblsp lemon juice
Asparagus (chopped fine)- if you using fresh asparagus, then clean cut and steam with a salt, pepper and butter AND if you using the tin asparagus drain excess water and chop up fine.
1 red pepper (grated)
1 cup cheese (grated)
½ tin sweetcorn

Make a vagaar with onion and garlic, add chicken, salt, pepper, green masala and lemon juice, braise well and add asparagus, pepper and corn, cook for a while and leave to cool. When cold add grated cheese and parsley. Fill in Fatimas Pur, dip in egg and breadcrumbs.

COURTESY KHTIJA EBRAHIM

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