Alright, foodie fam, let's talk about the malai samosa—a crispy, creamy bite of perfection that's here to steal the show. Imagine this: flaky golden pastry stuffed with a rich, velvety malai (that's luscious cream for the uninitiated) spiked with a hint of sweetness and delicate spices. It's like your favorite street-side samosa met dessert at a foodie party, and they decided to make magic together. Now, here's the tea: nailing the malai samosa recipe is a mix of finesse and fun. You start by whipping up a dreamy malai filling—think smooth cream with a dash of cardamom for that aromatic edge. Then, you tuck it into perfectly folded pastry sheets, seal them up like tiny flavor parcels, and fry them to a golden crisp. The result? A crunchy shell that gives way to a creamy, melt-in-your-mouth center. Finish it off with a drizzle of rose syrup or a sprinkle of nuts for that extra oomph. Whether you're hosting a bougie brunch, adding flair to your festive spread, or just vibing with your chai, malai samosa is the ultimate multitasker. It's sweet-meets-savory, indulgent-yet-light, and 100% a snack glow-up. Pro tip: double the batch, because these beauties will vanish faster than you can say "malai samosa recipe."

• Chicken breast
• 1 tsp salt
• 1 tbsp tikka masala
• 1 tbsp vinegar
• 1 tsp chilli sauce
• 1 tbsp soya sauce
• 1 tbsp oil
• 1 coal
• 1 tsp garlic powder
• 1/2 cup mayonnaise
• 4 tbsp cream

• If you're ready to level up your snack game with a fusion twist that's straight-up drool-worthy, let me introduce you to the ultimate malai samosa recipe. This creamy, spicy, and smoky delight is the perfect mashup of comfort food and a culinary adventure.
• Here's how to bring this crispy, dreamy dish to life. Start with half a chicken breast, cut into cubes, and give it a spa day in a marinade made of 1 teaspoon salt, 1 tablespoon tikka masala, 1 tablespoon vinegar, 1 teaspoon chili sauce, 1 tablespoon soy sauce, and 1 tablespoon oil.
• Massage that in like it owes you money and let it chill for 20 minutes while it soaks up all that bold, zesty goodness.
• Now, for the smoky drama—heat up a piece of coal until it's red-hot, pop it in a small bowl, place it in the center of your marinated chicken, and drizzle a bit of oil over the coal.
• Cover it immediately to trap the smoky magic, letting the chicken go full-on BBQ chic for 5 minutes. Once smoked, cook the chicken in a hot pan until tender and slightly charred—chef's kiss! Meanwhile, mix up the creamy filling that takes this malai samosa to next-level status.
• In a bowl, combine half a cup of mayonnaise, 4 tablespoons of cream, and 1 teaspoon of garlic powder for that luscious, tangy-smooth base.
• Chop the cooked chicken into tiny, bite-sized pieces and stir it into the creamy mixture. Now grab your samosa pattian (those crispy wrappers we all love) and get wrapping.
• Place a spoonful of filling on each sheet, fold it into that iconic triangle shape, and seal the edges with a paste of flour and water to keep all the creamy goodness locked in.
• Fry these beauties in hot oil until they're golden and crisp, then serve piping hot with a side of mint chutney or ketchup.
• This recipe of malai samosa is a total flavor bomb spicy, creamy, smoky, and crunchy all at once—and perfect for parties, tea-time, or just treating yourself to something epic. Savor every bite because these samosas are the MVPs of snackdom!