Malai Chicken Samosa

: Creamy Keema-Stuffed Samosas for Match Day

There's a version of samosa that shows up at railway platforms and tea stalls, and then there's this one, built less for tradition and more for a plate that needs to survive ninety minutes of match-day snacking. The filling starts as a fairly standard spiced chicken keema, browned with garlic, ginger and green chilli, before it takes a turn: a quick white sauce made from maida and milk, loosened further with fresh cream, folded through the keema until it turns rich and almost velvety rather than dry. Oregano and red chilli flakes nudge the seasoning slightly off the expected garam masala path, sweet corn and capsicum add bite, and the whole mixture goes in cold once it has cooled, so the samosa sheets fold tightly instead of tearing. Baked or air-fried rather than deep-fried, they hold their crunch through a few rounds of extra time and penalties, reason enough to make a batch before kick-off.