Ingredients:
For covering:
Maida – 1 cup
Oil – 2 spoon
Ellu – a pinch
Salt – to taste

For filling:
Chicken pieces without bone – 10
Potato boiled – 2
Chilly powder, lime juice, ginger paste – 1 spoon each
Garlic paste – 2 spoon
Savala – 2
Corriander leaves – 1/2 cup
Curry leaves – 2 strips
Salt – to taste

Preparation method:
Marinate the chicken pieces with salt, chilly powder, lime juice, ginger and garlic paste and keep for 1/2 hour. Cook the chicken pieces then adding some water to it. When it cools down, grind well in a mixer grinder. Sort the savala in some oil. Add the chicken mixture, sorted savala, potato, corriander leaves and curry leaves and sort well. Filling is ready.
Add the maida, salt, ellu together and make it into small balls as like for poori. Make it like poori and cut to 2 pieces. Take one half, fold in a conical shape and fill the filling in it. Add oil in a frying pan and deep fry the samosas.