To make the dough, take 2 cups of refined wheat flour (maida), 1 tbsp of semolina (sooji), 1 tsp of salt, and 2 to 3 tbsp of clarified butter (ghee) in a bowl. First, mix them nicely and then add water gradually to knead the dough. When done, cover it and keep the bowl aside to set properly. (Pro tip: Do not make the dough too hard or too soft).

To make the stuffing, heat a frying pan, add 2 tbsp of mustard oil. When it is hot, add 2 tbsp of finely chopped onions and fry them for a minute or two. Add 2 pieces of finely chopped fresh green chilies and fry them as well. Now, add 1 tbsp of ginger garlic paste and sauté until it loses all its moisture. (Pro tip: Adding and frying these ingredients individually is crucial for accurate blending of their flavors).

Now add a medium-sized finely chopped tomato to it along with ½ tsp of salt, ¼ tsp of turmeric powder, ¼ tsp of black pepper powder, ½ tsp of roasted cumin powder, 1 tsp of red chili powder, ¼ tsp of chili flakes, 1 tsp of chicken masala powder, 1 tsp of chaat masala powder, and ¼ tsp of garam masala powder. Add a little bit of water and mix everything nicely. Fry for about two minutes.

Now, add 200 gm (2cups) of chicken keema and 1 cup of green peas to the pan. Mix and cook them nicely for 2 to 3 minutes. Now, cover the pan to cook the ingredients perfectly on a high flame for about 7 to 8 minutes. It should be dry enough. (Pro tip: Maintain the ratio of chicken keema and green peas as said).

Now, add one medium-sized finely chopped onion and 2 tbsp of finely chopped fresh coriander leaves to the mixture. Mix them nicely. When it is cooked and dry, remove it on a plate and keep it aside to cool down completely in room temperature.

Now, make small balls of the dough (not larger than a lemon), roll each with a rolling pin, fold it into half, and cut it from the middle as shown.

Press the cut side. Open it like a cone, check and gently press the inside. (Pro tip: Checking the seal is important to prevent oil from seeping in while frying).

Fill the stuffing. Seal the open end of the samosa. (Pro tip: You may add water to seal the ends).

Press the sealed end of the samosa with a fork. Repeat steps 6, 7, and 8 to make all the samosas and keep them on a plate for some time before frying to set properly.

In the meanwhile, to deep fry the samosa, take adequate amount of cooking oil in a pan and heat it. When it is medium hot, put each samosa gently in the oil. Fry for about 5 minutes. Now turn the flame high and fry for another 2 to 3 minutes. Then, flip them to the other side and remove them when they turn golden brown in color. (Pro tip: Fry only a few samosas at a time. This will not overcrowd the pan and make flipping easy).

Put the fried chicken samosas on a plate lined with a tissue paper to absorb the excess oil. Fry the rest of the samosas in the same way.

Your delicious homemade chicken samosas are now ready. Serve them with tomato ketchup and fresh green coriander leaves on a plate.