By Risha Ganguly
To make the filling, take minced chicken and cook it with finely chopped onions and spices of your choice.
For the dough, add salt and cooking oil to maida and knead it dry, before adding water. Make a firm dough.
Take small portions of the dough and roll them into thick puris. Make them into semi-circles and add the filling.
Wrap the dough in a conical shape and seal properly, so that there is no leak.
Heat cooking oil in a pan and deep fry the samosas one by one. Remove the excess oil with tissues and serve hot.