Harshita Sinha
1 package samosa wrappers, 1 lb cooked chicken, 1 onion, 2 cloves garlic, 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, salt, 2 tbsp lemon juice, and 2 tbsp cilantro.
Combine shredded chicken, onion, garlic, cumin seeds, coriander powder, turmeric, red chili powder, salt, lemon juice, and cilantro in a bowl and mix well.
Heat ghee in a pan.
Lay a samosa wrapper on a clean surface, with one corner pointing towards you.
Place a tablespoon or two of the chicken filling in the center of the wrapper.
Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the samosa.
Repeat the process until all wrappers and filling are used up. Heat oil in a deep frying pan over medium-high heat.
When the oil is hot, carefully add a few samosas to the pan. Fry until golden brown, about 3-4 minutes on each side. Serve it with your desired chutney.