Chicken Samosa

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Stir in ginger, garlic, and green chilies; cook for a couple of minutes.

Add the minced chicken, breaking it up with a spoon. Cook until it’s no longer pink.

Stir in the spices: garam masala, coriander powder, turmeric, and salt. Cook until the chicken is fully cooked and the mixture is dry.

Add fresh coriander if using, and mix well. Remove from heat and let it cool.

In a large bowl, mix the flour and salt. Add oil or ghee and rub it into the flour until it resembles breadcrumbs.

Gradually add water, kneading to form a smooth, firm dough. Cover and let it rest for 30 minutes.

Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.

Cut the circle in half to form two semicircles.

Take one semicircle, and form a cone by bringing the straight edges together, sealing the edge with a little water.

Fill the cone with the chicken mixture and seal the open edge by pressing it firmly. Repeat with the remaining dough and filling.

Heat oil in a deep pan over medium heat.

Fry the samosas in batches until golden brown and crispy, about 5-7 minutes.

Remove and drain on paper towels.