Instructions

Filling

In a large saucepan heat vegetable oil

Add chopped onion and chillies and sweat until translucent

Add garlic and ginger and cook for a minute or two, being careful not to burn

Add ground chicken and all the spices and salt

Stir the mixture constantly until chicken has a crumbly and dry texture

Stir through the chopped mint and coriander (dhania) until heated through

Remove mixture from heat and spoon into a large glass bowl – allow to cool to room temperature

Folding

Fold strips of pastry to form a triangular pocket 

(instructions here: https://fauziaskitchenfun.com/recipe/step-by-step/how-to-fold-samosa/

Spoon filling mixture into pockets (2 teaspoons or so)

Seal edges of pastry with egg white

At this point samosas can be cooked or can be frozen in a single layer in zip-lock bags

Cooking

Heat 1 litre of vegetable oil in saucepan to a moderate temperature

Deep fry 4 to 6 samosas at a time, making sure not to overcrowd the pot.

Fry until samosas are crisp and golden

Remove samosas from oil with slotted spoon and allow to drain on absorbent paper towelling

Serve immediately with a wedge of lemon or two