Snacks are king in Ramazan and most of us just enjoy having as many yummy snacks at Iftar as possible. But it can be difficult to come up with different varieties of edibles every day and eating even the most mouth-watering stuff repeatedly can become boring.
So today we have a samosa for you with an interesting twist — it’s a samosa-shaped patty made from the readymade frozen parathas many of us use. It’s very simple to put together, the filling can be anything of your choice and it is ready in 15 minutes in the oven. Definitely an easy option that doesn’t require you to sweat too much in front of the stove while fasting.
These frozen parathas give an incredible layered puff pastry texture that tastes better than the best patties you can buy.
• Frozen parathas, as many as the number of patties you want to make
• Cheese slices, half the number of patties you are making
• 1/4 cup tomato ketchup, or as much as required
• 1/2 cup cooked chicken or beef
• 1 egg, beaten
Take one paratha at a time out of the freezer to work with as it gets soft in a couple of minutes and becomes difficult to handle.
Cut it to form four triangles, spread ketchup over the first slice. You can also use chilli garlic sauce if you want a more spicy taste. Brush egg over another slice and place it over the ketchup slice, with the egg-brushed side facing inside. The egg helps to make the layers stick together.
Now place about a spoon of cooked chicken, make sure it is in small, soft pieces. Brush egg over the third slice, cover the chicken mixture with this.
Now cut the cheese slice in half, diagonally to get two triangles. Place one slice over the third paratha slice, brush egg over the fourth paratha slice and place over the cheese.
Use a fork to punch the edges to seal it. Place on a lightly greased baking tray and bake in the oven at 200 degrees centigrade for about 12-15 minutes. Now bake with the top grill of the oven on to give a golden touch to the top.
You can use any kind of filling you like, and even experiment with shapes. Happy fasting and feasting!
Published in Dawn, Young World, May 25th, 2019