Step-by-Step Instructions

1. 1.Prepare Sweet Chilli Sauce Base

   Add 4 dried red chilies and 4 tablespoons of vinegar to a chopper. Blend until the chilies are coarsely chopped. Transfer the mixture to a pan. Add approximately 1 cup of water, 1 cup of sugar, and salt to taste. Stir well to combine.

2. 2.Add Garlic and Color to Sauce

   Stir in 1 tablespoon of garlic powder or paste and 1 drop of red food color into the sauce mixture. Mix thoroughly until the color is evenly distributed.

3. 3.Prepare Corn Flour Slurry

   In a separate small bowl, mix 1 tablespoon of cumin seeds and 2 tablespoons of corn flour with 1/2 cup of water to create a smooth slurry.

4. 4.Thicken Sweet Chilli Sauce

   Add the corn flour slurry to the pan with the chili mixture. Cook the sauce over medium heat, stirring continuously, until it thickens to a desired consistency that coats the back of a spoon.

5. 5.Cool Sweet Chilli Sauce

   Remove the thickened sweet chili sauce from heat and pour it into a serving bowl. Allow it to cool completely before serving.

6. 6.Sauté Onions for Filling

   Heat 1 tablespoon of oil in a pan. Add 1 large chopped onion and sauté until it becomes translucent, about 2-3 minutes.

7. 7.Add Chicken and Vegetables to Filling

   Add 1 cup of shredded boiled chicken to the pan with the sautéed onion. Then, add chopped cabbage, red bell pepper, yellow bell pepper, and green chilies.

8. 8.Season the Filling

   Season the chicken and vegetable mixture with salt to taste, 2 tablespoons of hot chili sauce, 1 tablespoon of soya sauce, 1 tablespoon of black pepper, and 2 tablespoons of vinegar.

9. 9.Cook Filling

   Mix all ingredients well and cook on high flame for 5 minutes until the vegetables are slightly tender and the flavors are combined. Stir frequently to prevent sticking.

10. 10.Add Cheese and Spring Onions

    Place 4 slices of cheese on top of the cooked filling. Sprinkle with chopped spring onions. Mix the cheese and spring onions into the filling until the cheese melts and all ingredients are well incorporated. Set aside to cool.

11. 11.Prepare Liquid Dough Base

    In a bowl, crack 2 large eggs. Add 1/2 tablespoon of salt and 1/2 tablespoon of black pepper. Whisk thoroughly until well combined and slightly frothy.

12. 12.Add Milk and Flour to Dough

    Pour in 1 cup of lukewarm milk and whisk again until fully incorporated. Gradually add 1.5 cups of all-purpose flour, mixing until a smooth batter forms.

13. 13.Adjust Batter Consistency

    Add water gradually, as needed (approximately 1/2 to 1 cup), while continuously whisking until the liquid dough batter is smooth, lump-free, and has a pourable consistency similar to crepe batter.

14. 14.Cook Crepes

    Lightly grease a non-stick pan with a drop of oil and spread it evenly. Pour a ladleful of the liquid dough batter into the pan and spread it thinly to form a round crepe. Cook each crepe until it is about 80% done, meaning the edges lift easily and the surface is mostly set but still slightly moist.

15. 15.Remove and Stack Crepes

    Carefully remove the partially cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the cooked crepes.

16. 16.Prepare Binding Paste

    In a small bowl, mix 2 tablespoons of flour with enough water to form a thick, smooth paste. This paste will be used to seal the edges of the samosas, rolls, and patties.

17. 17.Shape Samosas

    Take one cooked round crepe and cut it in half. Place a portion of the cooled chicken filling on one corner of a half-crepe. Apply the binding paste along the straight edge. Fold it into a triangular samosa shape, ensuring the edges are sealed.

18. 18.Shape Rolls

    Take a full round crepe. Place a portion of the chicken filling in the center. Apply the binding paste along the edges. Fold the left and right sides inward, then roll it up tightly from the bottom to form a cylindrical roll.

19. 19.Shape Patties Box

    Take a full round crepe. Place a portion of the chicken filling in the center. Apply the binding paste along all four edges. Fold all four sides inwards to create a neat square or box-shaped patty.

20. 20.Fry the Snacks

    Heat oil in a deep pan for frying. Carefully place the shaped samosas, rolls, and patties into the hot oil. Fry for 6-8 minutes, turning occasionally, until they are golden brown and crispy on all sides.

21. 21.Serve

    Remove the fried snacks from the oil using a slotted spoon and drain any excess oil on a wire rack or paper towels. Serve hot with the prepared sweet chili sauce.