Sieve the maida and add salt and melted ghee or oil. Rub well to combine, then add just enough water to form a stiff dough. Avoid over-kneading. Cover and rest for 20–30 minutes.

Boil the chicken with water and salt, then cool and chop it. Heat a little olive oil, add cumin seeds, coriander seeds, and dry red chillies, and sauté. Add the dry masalas mixed with 1–2 tbsp water, followed by mint, coriander, and chopped chicken. Mix well, remove from heat, and let it cool.

Take marble-sized portions of dough and roll each into a thin chapatti. Cut into two halves, apply water along the edges, and fold each piece into a cone. Fill with the chicken mixture and seal the top with a little water.

Preheat the Oxy Fryer for 5 minutes. Arrange the samosas in the fry basket and close it properly. Set to 160°C for 20 minutes, then increase to 180°C for 10–15 minutes until they achieve the desired golden colour. Serve hot with green or tamarind chutney.