Chicken Samosa Recipe

Preparing the filling
Add the chicken, salt, black pepper, garlic cloves and ginger along with the 2 cups of water to a saucepan and bring to
Reduce the heat to medium-low and cook for about 20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Discard everything but the chicken and shred it to a fine consistency.

Heat two tablespoons of cooking oil, add the chopped onions and green chillies, and saute for 2 minutes.s
Add the cumin and mustard seeds and saute for 1 minute.
Add the salt, red chili powder, amchur powder, and red chili flakes and stir until well combined.
Add the cornflour, mix and set the mixture aside to cool

Filling the samosas
Take the square egg roll wrappers and cut in half until you have 24 rectangular strips.
Mix the flour and water to make an edible glue
Place 2 tablespoons of the cooled filling and place it at the top of your first wrapper.
Fold into a triangle and pack the filling inside.
Keep folding the triangle until the filling is completely sealed.
Use the flour and water paste to completely seal the samosas, until there are no visible cracks or openings.
repeat until all your samosas have been prepared and refrigerate or freeze as desired.

Frying the samosas
Preheat the cooking oil in a wok or karahi until it reaches a temperature of 350 degrees Fahrenheit.
Fry no more than 3-4 samosas at a time to prevent overcrowding the pan and cook for 3-5 minutes until crispy and golden brown.
Air-frying the samosas
brush the samosa with some oil on both sides.
Air fry at 375 degrees for 8 minutes on each side.