• Remove the samosa sheets (spring roll sheets) from the freezer to allow them to reach room temperature, so they can be folded without breaking.

Prepare The Chicken Filling

• Add the ground chicken, ginger garlic paste, green chilies, and all the spices [black salt, turmeric powder, red chili powder, coriander powder, and garam masala or chicken masala] to a large bowl.
• Mix well until you obtain a uniform mixture.
• Heat up the oil in a large frying pan on medium heat.
• Once warm, add the chicken mixture. Break the filling down with a plastic or wooden ladle, and cook it until it is done. This will take approximately 5-7 minutes.
• Once the chicken is cooked and the spices separate from the oil, remove the frying pan from the heat and allow the chicken filling to cool down.
• Once it has cooled down to a manageable level, add the onion and thinly chopped cilantro [fresh coriander] to the mixture. Once again, mix well.
• This is your last chance to taste the filling and add salt to taste, so adjust the seasoning before moving on to the next step. Should you wish, you can add a little lemon juice too at this stage.

Fill The Samosas and Fry Them

• In a small bowl, prepare a thick flour slurry by mixing water and all purpose flour. Set it aside.
• If you are using samosa pastry sheets, lay a sheet flat and fold the first corner to create a 45-degree angle.
• Repeat this once more, until you obtain a cone, with the rest of the wrapping pastry still flat.
• Fill the cone with cooked chicken filling and finish folding in the same fashion, creating a triangular shape.
• Once the samosa has been completely wrapped, seal it with some flour paste you previously prepared. As this will be medium-thick, very little will be required.
• Repeat the same with all the remaining samosas.
• OPTIONAL: Should you notice your corners are not properly sealed, you can dip them in the slurry, which will solidify as soon as fried, preventing the filling from escaping.
• In a large frying pan, heat oil until 350 to 370 Degrees Fahrenheit [180-190 Degrees Celsius].
• Once the oil is hot, drop the samosas allowing enough space in between each piece. Deep frying them in bacthes may be necessary.
• Deep fry the samosas until golden brown, then remove them from the hot oil using a slotted spoon.
• To drain the excess oil, spread the chicken samosas on a plate lined with paper towels.
• Continue this process until all the chicken samosa pieces are cooked.
• Allow them to slightly cool down, then serve the crispy snacks with some dipping sauce, like green chutney. Enjoy!