For the dough: In a mixing bowl add maida, salt ajwain, refined oil and properly moin it. Knead the smooth dough with water and cover it and keep aside for 20 min. Meanwhile, prepare the stuffing.

For stuffing: In a pressure cooker add 2 tbsp oil and allow it heat sufficiently. Now add whole garam masala and when it starts to crackle add chicken mince. Saute for a few minutes. Now add ginger garlic paste and saute till raw aroma disappears

Now add all the spices and combine well with the chicken. Add water 1 cup and Cook it on medium flame till oil slushes. Close the lid and Cook up to 2 whistles.

Remove the lid and reduce the water if any. Put off the flame. Sprinkle some coriander leaves and green chilli chopped.

Now roll a small portion of dough. Cut into into square shape. Repeat the process. With one of the square portion cut into strips of equal sizes. Place some stuffing over plane square sheet. Cover it up with the strips making a mat.

Meanwhile, heat oil in a wok and when oil is sufficiently heated gradually add samosas and put the flame to low. Stir occasionally. Gently flip the sides and cook until crunchy and golden. Serve immediately with imli chutney or green chutney. Enjoy.