Chicken Samosa - "Tradition Samosa"

Dough
2 cups AP/Plain flour
1 tbsp ghee
1/2 tsp salt
Warm water as needed

Filling
250g minced chicken
1/2 tsp carom seed
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
2 tsp oil
1/4 cup water

Minced
2 large onion ~ chopped
2 green chilies ~ chopped
1" ginger ~ chopped
4 cloves garlic ~ chopped
1 bunch curry leaves ~ chopped
1 bunch coriander leaves ~ chopped

Directions:

1. Filling: Heat oil in a wok, saute the carom seed & all the ground powder ingredients till fragrant.  Then add all the chopped ingredients until onions are translucent.
2. Add the minced chicken & season with salt.  Let it cook for couple of minutes.
3. Then add chopped curry & coriander leaves; stir & mix well.  Cook again for a minute or two.  Remove from heat, let the filling cool completely.
4. Dough: In a bowl, mix flour, ghee & salt.  Add warm water slowly & mix until a smooth & soft dough.  (Note: adding ghee as it is.  Do not melt that's what make the samosas crispy)
5. Divide the dough about golf ball size, dust work space with enough flour & roll out a circle then oblong.  (Note: Use round cutter to have a prefer circle)  Then cut the oblong in halves.
6. Take one halves with the curved side facing us; fold the left/right side inwards & dab along the edge with water on it.  Seal both sides to get a cone shape.  Make sure to pinch the bottom of the cone well so that oil will not enter the samosa during frying.
7. Fill in the filling.  Do not overfill as it might break while frying.  Dab water on all edges, fold the pointed edge in to complete the "triangle".
8. Once all samosas are ready; heat about 2 cups of oil in a wok or deep bottom pan & fry them in batches until golden on both sides.

Note:

Can chill or freeze uncooked samosas for later.  Chill them if using in couple of days or freeze if not.  Just line the container with baking paper & sprinkle some flour so that it doesn't stick to each other.  When want to fry, just take it out & fry directly; thawing isn't necessary.