Chicken Samosa

All-Purpose Flour - 1 cup + 2 tbsp.

Ajwain - 1 tsp

Shortening - 1 tbsp.

Oil - 1 tbsp.

Salt

Chicken - ½ lb., cooked and minced in a food processor

Fennel - 1 tsp

Onion - 1, diced

Green Chilli - 2, minced

Ginger Garlic paste - 2 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - 1 tsp

Salt

Curry Leaves

Cilantro

In a large bowl, add Flour, Ajwain, Shortening, and required Salt. Adding a little Water at a time, knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min.

Prepare a paste of the Flour by mixing 2 tbsp. of Flour with a little Water.

Heat Oil in a medium pan. Add Fennel seeds and sauté for 30 sec.

Add Onion and Green Chilli and cook until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Season the mixture with Turmeric, Chilli Powder, Coriander Powder, and Garam Masala.

Now add the Chicken and season with required Salt. When the mixture is warmed through, add minced Cilantro and Curry Leaves.

Make small balls with the Dough and spread into small circles. Using a knife, slice the Dough circle into 2 semicircles. Fold the Dough into a cone and seal the sides with Flour paste. Fill the cone with the Chicken mixture and close the Samosa, sealing all open edges with Flour paste. Deep fry the prepared Samosas in Oil until golden. Serve with Tamarind and Green Chutney.