1. Heat 3 tbsp oil in a pan and add 2 chopped onions. fry on medium heat for 5 mins till light brown.

2. Add 2 tsp each of chopped ginger and garlic and give a mix. fry for 1-2 mins on medium heat.

3. Now add 500 gms chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up.

4. Add 1/2 tsp turmeric powder , 1 tsp red chilli powder, 1 tsp black pepper powder, 1/2 tsp garam masala powder and 1 tsp salt. give it a mix and fry on medium heat for around 10 mins till the chicken is tender.

5. Add 2 tbsp tomato sauce. cook for 2 mins on low heat and then garnish with 2 to 3 finely chopped green chillies and coriander leaves.

6. Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. you can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.

Filling the samosas

7. In a bowl, mix 2 tbsp four with 3 tbsp water and make it into a smooth paste.

7. Fold the samosa patti into a cone fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.

Repeat for all the samosas. set aside on a plate.

Frying the samosas

8. Heat oil in a flat pan/kadai or skillet till medium hot.

9. Drop the samosas one by one (around 5-6) to not crowd the pan. keep turning the samosas to uniformly fry them. fry on medium heat for 8-10 mins till golden in colour. remove from oil and arrange on a plate. repeat for the balance samosas in batches.