Ingredients for Chicken Fajita Parcel

250 grams of Chicken

1 tablespoon of Lemon Juice

1/2 teaspoon Cumin powder

1 teaspoon of Kashmiri Red Chilli powder

1/2 teaspoon Chilli flakes

1/4th teaspoon crushed Black Pepper

1/2 teaspoon Salt

1/4th teaspoon Mixed Herbs

1 tablespoon Oil

2 teaspoons of Garlic chopped

1/2 Red Bell Pepper sliced

1/2 Yellow Bell Pepper sliced

1/2 Green Capsicum sliced

1 big size Onion sliced

4 tablespoon Refined Flour + Water

3/4th cup Refined Flour

1/2 teaspoon Salt

1/4th teaspoon Mixed Herbs

1/2 teaspoon Chilli flakes

1 cup Water

1/2 cup Mozzarella + Processed cheese

2 tablespoons of Mayonnaise

Samosa Patti

Bread Crumbs

Oil

Steps for Chicken Fajita Parcel

1. The first step is to marinate the chicken;

Take 250 grams of boneless chicken cut it into thin small stripes, wash it and marinate it in 1 tbsp lemon juice, 1/2 tsp cumin powder, 1 tsp Kashmiri red chilli powder, 1/2 tsp Chilli flakes, 1/4th tsp crushed black pepper, 1/2 tsp salt, 1/4th tsp Mixed Herbs, mixed all these spices with the chicken and let it marinate for half an hour.

In a pan heat 2 tbsp oil (you can use olive oil or any regular oil), add 2 tbsp chopped garlic and sauté it for half a minute, till the raw smell disappears on medium flame .

Then add the marinated chicken to it, fry the chicken on high flame for 2-3 minutes, keep stirring after that cook the chicken on medium to low flame for 2-3 minutes till the chicken is soft .

Then add sliced yellow bell pepper, sliced red bell pepper, sliced green capsicum, 1 big size sliced onions keep stirring it with the chicken on high flame for 2 minutes.

Do not over cook, the veggies should remain crunchy, so after 2 minutes off the flame and let the mixture cool down.

2. Making thick slurry for sticking the parcels;

Take 4 tbsp refined flour, add some water and make a thick slurry, which will be needed for sticking the chicken parcel

3. Making slurry to dip the parcels;

Take 3/4th cup refined flour in a bowl, add half tsp salt, 1/2 tsp teaspoon Chilli flakes,1/4th tsp mixed herbs and mix it with 1 cup water, add water gradually to make a semi thick slurry of the flour.

The slurry should not be too thick nor too thin.

Chicken mixture is cool add half cup Mozzarella and processed cheese, 2 tbsp mayonnaise( you can add more cheese if you like).

Mix the cheese and mayonnaise with the chicken filling.

4. Making of the parcels;

Take 2 Samosa Patti, now stick them in a criss cross position by putting the thick slurry to stick it.

Then in the center place 2 tbsp of chicken filling and then cover the parcels by using the thick slurry to stick it and make a tight square parcel.

Prepare the other parcels in the same manner and cover them with a slightly wet cloth otherwise the parcels will turn dry.

At this point you can store these parcels in the freezer and fry them later. Now for frying the parcel dip them in the slurry you have prepared before.

Dip the parcels in the slurry and then coat with breadcrumbs.

Now your chicken fajita parcels are ready for frying.

Heat oil in a Kadai and deep fry these parcels on medium to high flame till golden brown in colour .

Serve hot with ketchup or chutney.

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Meat: Use boneless and skinless chicken breast but boneless and skinless chicken thighs can also be used (thighs need to be cooked a little bit longer).

Veggies: 2 colorful bell peppers and 1 onion.

Cheese – Use mozzarella, processed or mild cheddar will also work.

Lime – it is drizzled over the chicken after it has been added to make it more flavorful.