Shred boiled chicken breast in a mixing bowl. Add a mashed boiled potato, salt, pepper, dried oregano, red chili flakes, chopped coriander leaves, soy sauce, Mayonnaise and shredded Mozzarella Cheese. Mix everything well.
Make a Cornstarch slurry by mixing cornstarch and water till no lumps seen. Use this as a Glue to stick the sheets together while making the parcels.
Take two long Samosa or Pastry sheets. Brush the middle portion with the cornstarch slurry and place the other sheet like a Cross. Press it so they stick together. Place the chicken filling in the center and close the sides by brushing every side with the cornstarch slurry. Seal the edges.
Repeat the process for all the parcels. Mix two eggs with pinch of salt. Dip the Parcels in the Egg mix and then coat thoroughly with Breadcrumbs. Keep them in a Tray covered. Freeze for 30 mins before frying for best result. Stays good frozen upto 1-2 months. Do not Thaw before frying.
Deep Fry in Hot Oil on Medium Heat till Golden on both Sides. Takes only few minutes. Do not Brown too much as the Cheese inside might leak out if fried for a long time.
