In a mixing bowl, combine the plain flour, 1 tsp of salt, and 2 tbsp of vegetable oil. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 20 minutes.

In a pan, heat 2 tbsp of vegetable oil. Add the finely chopped onion and sauté until it becomes translucent.

Add the minced garlic and grated ginger, and sauté for another minute.

Add the diced chicken and cook until it turns white.

Add the ground cumin, ground coriander, turmeric, and chili powder. Cook for a few more minutes until the chicken is cooked through and the spices are well incorporated. Season with salt to taste.

Remove the chicken mixture from heat and let it cool.

Divide the rested dough into small portions and roll each portion into a thin circle.

Cut the circles in half to create semi-circles.

Take one semi-circle, fold it into a cone shape, and seal the edge with a little water.

Fill the cone with the chicken mixture and seal the open edge to form a triangular shape. Repeat with the remaining dough and filling.

Heat oil in a deep frying pan over medium heat. Carefully place the samosas in the hot oil and fry until they turn golden brown.

Remove the samosas from the oil and drain on paper towels.

Serve the chicken samosas hot with your favourite chutney or dipping sauce.