In a large pot heat up the oil on medium heat until hot then add the finely diced onions and cook for 3-4 minutes until softened
Add the cumin seeds, garlic paste and ginger paste then cook for a further 1-2 minutes
Cut the chicken into small bite-sized pieces then cook for 3-4 minutes until the chicken changes colour and turns white
Add the salt, chilli powder, turmeric powder, kashmiri chilli powder, garam masala and chilli flakes then cook the spices for 3-4 minutes
As the spices are cooking peel and chop the potatoes into small pieces then add into the pan along with the water then mix before covering and cook on low heat for 10 minutes
Add the finely chopped green chillies and the bell peppers then cook for 3-4 minutes
Add the double cream and cook for 3-4 minutes
Add the canned sweetcorn and coriander then cook for 1-2 minutes
Set the filling aside for 30 minutes to allow it to cool down completely
Thaw the paratha for 1 minute then add t-2 tablespoons of the mixture before sealing the edges
Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot
Gently add the samosas into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes before flipping and allowing to cook for another 3-4 minutes then cook until golden brown on both sides
Your paratha samosas are ready!
