Ingredients and Method:
Step 1: Chicken Stuffing Preparation
Oil: 2 tbsp
Garlic, chopped: 1 tsp
Carrot, diced: 1/2 cup
Capsicum, diced: 1/2 cup
Boiled shredded chicken: 1/2 cup
Cabbage, shredded: 1/2 cup
Salt: 1/2 tsp
Black pepper powder: 1/2 tsp
Cumin powder: 1/2 tsp
Red chili powder: 1/2 tsp
Garam masala powder: 1/4 tsp
Chili sauce: 1 tsp
Soy sauce: 1 tsp
All purpose flour: 1 tbsp
Milk: 200 ml
Method:
Heat oil in a pan over medium heat.
Add chopped garlic and sauté until fragrant.
Add chopped onion and cook until translucent.
Stir in the diced carrot, capsicum, shredded chicken, and cabbage. Cook for a few minutes until vegetables soften.
Season with salt, black pepper powder, cumin powder, red chili powder, and garam masala powder.
Add chili sauce and soy sauce, mixing well.
Sprinkle all-purpose flour over the mixture and stir.
Gradually pour in the milk, stirring constantly until the mixture thickens. Set aside to cool.
Step 2: Flour Slurry Preparation
All purpose flour: 2 tbsp
Water: As needed
Method:
In a small bowl, mix all-purpose flour with enough water to make a smooth paste.
Step 3: Assembling
Samosa sheets
Flour slurry
Chicken stuffing
Method:
Take a samosa sheet and place a spoonful of chicken stuffing in the center.
Brush the edges with the flour slurry and fold into a box shape, sealing the edges tightly.
Repeat with the remaining sheets and stuffing.
Place the prepared patties in an airtight container and freeze. They can be stored for 3 to 4 weeks.
Step 4: Frying
Oil: For frying
Method:
Heat oil in a frying pan over medium flame.
Fry the patties until they turn golden brown, flipping as needed to ensure even cooking.
Remove from oil and drain on paper towels.
Enjoy your delicious Crispy Box Patties! 
Perfect as a snack or appetizer, these crispy treats are sure to be a hit! 
Bon appétit! 
