Chicken Samosa

Ingredients - Wrapper:

Wheat flour                         --   1 ½ cup
All purpose flour               --   ½ cup
Salt                                          --   to taste
Oil                                            --   2 tsp + To deep fry

Ingredients - Filling:

Chicken                                 --   ½ kg
Ginger                                   --   ½ inch piece
Garlic                                    --   3 cloves
Turmeric powder            --   1/4 tsp
Coriander powder          --   1 tbsp
Red chili powder             --   1 tsp
Black pepper powder    --   ½ tsp
Fennel powder                 --   ½ tsp
Salt                                        --   to taste
Onions                                 --   2 medium ones
Green chilies                     --   4  (depending upon your taste buds. The chillies I get here are really hot.)
Curry leaves                     --   2 - 3 springs
Oil                                          --   2 tbsp

Preparation of the samosa:

Clean and cut the chicken into small pieces. Grind ginger and garlic into a paste. Marinate the chicken with all the masala powders and the ground ginger garlic paste.Keep it aside for 10-15 minutes and then cook until done, without adding water. If using a pressure cooker, close the cooker only after water comes out of the meat else, there are chances that it burns. If there are any excess water, keep on a low flame and let it evaporate, so that the whole masala clings onto the  chicken. Let it cool and then shred the chicken.
Chop the onions, green chilies and curry leaves into very fine pieces.
Heat the oil, and sauté the chopped onions, green chilies and curry leaves until the onion turns slightly brown. Add the shredded chicken and stir until it is well mixed and there is no water content.
Mix the flour, oil and salt. Boil a cup of water and add half a cup into the mixture. Stir it with a spoon and let it cool to a temperature to which you are able to touch it. Make a smooth and hard dough adding more water if required. It is actually hard to measure the exact amount of water required.
Keep it aside for 15 minutes. Divide into equal lemon sized balls.
Roll it into an evenly thick round - same as you do for a paratha - as shown below. Cut it into 4 pieces as shown.
Keep the filling in the center of one piece. Fold is as shown into a triangle. Dip your finger in water and spread it on one corner before sticking it on to the other side. This helps to seal it.

Heat oil in a wok (cheenachatti). When it is really hot, reduce the flame to medium. Add the samosas 2 or 3 or more depending on the size of the pan. Turn it over as soon as you add it to avoid it sticking to the bottom of the pan. Fry it until golden brown.

Serve hot with some tomato sauce or green chutney.

Recipe Courtesy: Myself