Preparation

• 1.

  In a large skillet, heat the vegetable oil over medium heat.

• 2.

  Add the chopped onion and sauté until translucent.

• 3.

  Stir in the minced garlic, ginger, and green chilies, cooking for about 2 minutes until fragrant.

• 4.

  Add the ground chicken and cook until no longer pink, breaking it apart with a wooden spoon.

• 5.

  Sprinkle in the cumin, coriander, garam masala, and salt. Cook for another 5-7 minutes until the spices are nicely blended and the chicken is cooked through.

• 6.

  Remove from heat and stir in the chopped cilantro. Allow the mixture to cool slightly.

• 7.

  Take a spring roll wrapper, place a heaping tablespoon of the chicken filling in the center, and fold it over to form a triangle. Seal the edges with a little water.

• 8.

  Repeat until you use all the filling.

• 9.

  Heat oil in a deep pan over medium heat. Once hot, gently drop in the prepared samosas, a few at a time. Fry until golden brown and crisp, about 4-5 minutes per side.

• 10.

  Remove the samosas with a slotted spoon and drain on paper towels.