Cheesy Fajita Patties Recipe
Ingredients:
Prepare Fajita Seasoning:
- Paprika powder 1 spoon
- Lehsan powder (Garlic powder) 1 spoon
- Onion powder 1 spoon
- Zeera powder (Cumin powder) 1 spoon
- Cayenne powder ½ spoon
- Namak (Salt) 1 spoon
- Lal mirch powder (Red chili powder) 1 spoon
- Kali mirch powder (Black pepper powder) 1 spoon
- Prepare Fajita Chicken Stuffing:
- Chicken julienne cut 350g
- Lemon juice 2 spoon
- Cooking oil 2 spoon
- Shimla mirch (Capsicum) julienne ½ Cup
- Tamatar (Tomato) deseeded & julienne ½ Cup
- Pyaz (Onion) sliced ½ Cup
- Olper’s Mozzarella cheese ¼ Cup or as required
- Olper’s Cheddar cheese ¼ Cup or as required
- Maida (All-purpose flour) 1 Cup
- Water 1 Cup or as required
- Samosa sheet as required
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions:
Prepare Fajita Seasoning:
In a bowl, add paprika powder, garlic powder, onion powder, cumin powder, cayenne powder, salt, red chili powder, and black pepper powder & mix well. Fajita seasoning is ready!
Prepare Fajita Chicken Stuffing:
In a bowl, add chicken, prepared fajita seasoning 2 tbs or to taste & lemon juice, mix well & marinate for 15 minutes.
In a frying pan, add cooking oil, and marinated chicken, mix well & cook on medium flame for 4-5 minutes then cook on high flame until it dries up.
Add capsicum, tomato, and onion & mix well.
Let it cool.
Add mozzarella cheese, and cheddar cheese, mix well & set aside.
In a bowl, add all-purpose flour, and water & whisk well. The flour slurry is ready!
Take two samosa patti, place one samosa sheet horizontally & apply all-purpose flour paste then place the second samosa sheet vertically over the first one, making a plus (+) sign.
Add prepared fajita chicken filling in the center and fold the top side to cover the filling.
Apply prepared flour slurry on all sides & fold them to make a square box.
Now dip box patties in flour slurry & coat well with breadcrumbs then again dip in flour slurry & coat with breadcrumbs (makes 12-14).
In a wok, heat cooking oil & fry on medium flame until golden & crispy.
It can be stored in an airtight container for up to 2 weeks in the freezer.
