Ingredients

• Beef Mince ½ kg
• Ginger garlic paste 1 tbsp
• Onion 1 large raw and sliced
• Hard buns 2 (remove hard part and then soak bread in water)
• Gram flour ½ cup roasted
• Allspice 1 tsp heaped
• Brown onion 2 tbsp
• Coriander seeds 1 tbsp roasted and ground
• Cumin seeds 1 tsp roasted and ground
• Button red chilies 8 roasted and grounded
• Boti tikka macula 1 tbsp heaped
• Salt 1 tsp
• Egg 1
• Chopped coriander 2 tbsp
• Mint leaves chopped 1 tbsp.
• Coal for dum

Instructions

1. Brown the onions

2. Gather Ingredients

3. Grind mince with ginger garlic paste and raw onion.

4. Add to it soaked and squeezed bread, gram flour, and brown onion tikka boti masala, roasted and grinded cumin, coriander, and button red chilies and salt, mix all well add coriander leaves, mint leaves, allspice, give dum of coal add egg, mix well, keep in fridge for 2 hours,

5. Make into seekh kabab shape and shallow fry.

6. Serve with paratha and chatni.

Ingredients

• These are chicken and potato fillings for box patties. I have tried both and would like to share the pictorial demonstration of chicken filling though the ingredients and method of potato filling is also given below.
For Chicken Filling (makes 40 to 44 box patties)
• White Sauce:
• Butter 8 tbsp
• All purpose Flour (maida) 12 tbsp
• Milk 1 litre
• Salt 1 tsp
• Black Pepper 2 tsp
• Mustard paste 2 tsp
• Filling:
• Chicken 1 kg boiled (half teaspoon of salt and pepper and two table spoons of vinegar.)
• Green Chilies 4 to 6 chopped
• Spring Onions 6 strands chopped
• Lemons squeezed 2
• Cheddar Cheese 16 tbsp (cubed)
• Sweet corn 16 tbsp
For Potato Filling
• Boiled potatoes 2
• Cottage cheese/Cheddar cheese cut into small cubes ½ cup
• Onion finely chopped 2 tbsp
• Lemon Juice 2 tbsp
• Coriander leaves 3 to 4 tbsp
• Green Chillies chopped 1 tbsp
• Black Pepper ½ tsp
• Salt ½ tsp

Instructions

Chicken Filling
1. Boiling chicken breasts in water with half teaspoon of salt and pepper and two table spoons of vinegar. Once the water dries allow chicken to cool then shred it.

2. Heat butter then add flour to it.

3. The flour would form crumbled structure as shown.

4. Add milk, salt, pepper and mustard sauce to it. Keep on stirring to avoid lumps.

5. Thicken the white sauce.

6. Add chicken, corns, spring onions, green chillies, lemon juice and cheese to the thickened paste to form the filling. I have not yet added spring onion and green chillies in the picture below.

7. Place the samosa wraps as shown.

8. Put in the filling.

9. Wrapping the box patties. Apply flour paste to stick the ends. Place the ends over each other in a clock wise direction.

10. After wrapping.

11. I stack them up in a zip lock bag especially before Ramadan and fry as required.

12. Deep frying time.

13. The box patties are ready to be served.

Potato Filling
Boil potatoes, cool and mash them.
Mix to potatoes the onions, cheese, lemon juice, coriander leaves, green chilies, black pepper and salt.
This prepares the filling. For wrapping see the demonstration above.

Ingredients

• Bread 12 slices ends removed and soaked in water (i did not remove ends)
• Capsicum 1 chopped
• Onion 1 chopped
• Tomato 1 seeds removed and chopped
• Green Chillies sliced 3 ro 4
• Fresh coriander 2 tbsp
• Ginger chopped 1 tbsp (i used ginger paste)
• Salt 1 tsp
• Cumin seeds roasted and crushed 1 tbsp
• Black Pepper 1 tsp
• Red Chilli crushed 1 tsp
• Chat Masala 1 tsp
• Corn Flour 4 tbsp
• Eggs 2
• Oil for frying

Instructions

1. Soaking bread with ends removed (I didn’t remove).

2. Gathering the dry Ingredients.

3. Gathering chopped Vegetables.

4. Mixing dry ingredients and chopped vegetables.

5. Adding cornflour and eggs.

6. Deep frying

7. Serving