Prick chicken fillets with fork from both sides.

Sprinkle salt, black pepper crushed and white pepper powder, apply evenly and let it marinate for 15-20 minutes.

In frying pan, add oil and fry chicken fillets from both sides until done (4-5 minutes each side).

Cut into desired shapes & set aside.

In bowl, add cream, mayonnaise, black pepper crushed, white pepper powder, salt and whisk well.

Add cabbage and give it a good mix.

Refrigerate for 30 minutes.

In all-purpose flour, add water and mix well to make a paste & set aside.

Take two samosa patti, place one samosa patti horizontally, apply all-purpose flour paste then place second samosa patti vertically over first one, it will make plus (+) sign.

Add and spread chili garlic sauce, add mozzarella cheese, green onion leaves, cooked chicken pieces, coleslaw in the center and fold the top side so that it covers the filling.

Apply all-purpose flour paste and fold all sides to make a square box.

Make sure that all sides are properly sealed and prepare the remaining box patties similarly.

In eggs, add salt, white pepper powder, black pepper powder, mozzarella cheese and whisk well.

Now coat prepared box patties in all-purpose flour, dip into beaten eggs then coat in bread crumbs and again dip into beaten eggs then coat in bread crumbs.

In frying pan, heat oil and fry box patties from both sides until golden brown.

Serve with tomato ketchup.