• Heat oil in a frying pan. Add minced chicken and crushed garlic. Stir cook on medium flame till color changes.
• Then season crushed black pepper and red chilies, little bit turmeric and salt to your taste.
• Stir cook on low to medium flame for few minutes. Then add onion nicely chopped onion and cook for 3 – 4 more minutes. Turn off the flame.
• Add ¼ cup of green part of spring onion and stir to mix.

Samosa Dough

• In a mixing bowl add 2 cups of all purpose flour (maida), salt, and clarified butter (ghee). Using your hand mix them together and add water as needed.
• Kneed hard dough, apply some oil and rest it for 20 to 30 minutes.
• On a flat surface roll down the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked.
• Next take any round steel bowl having thin edges to cut the small circular patties out of the flattened dough. Carefully lift the extra dough revealing the patties.
  
• Arrange the chicken filling and fold the patti from one side down the way to the other side to make a D-shape samosa and covering the filling inside. Use fork to to tighten the the lips of the samosa. Repeat the process until for rest of the samosa.
• Start cooking by heating the oil in a frying pan. Deep fry the samosas on low to medium flame till they get golden and crispy.
• Take out on an absorbent paper and serve with your favorite chatney/sauce.

• Take a 1 cup of boneless chicken in a mixing bowl. Add garlic and red chilies both nicely crushed.
• Sprinkle some salt and black peeper as per your taste. Then add in 2 pinches of Orange Food Color followed by ½ cup of yogurt. Use spoon or a mixer to stir the contents thoroughly so that all the contents are mixed well.
• Let the mixture marinate for 30 – 40 minutes.
• Heat up the oil in a frying pan for cooking the marinade you have already made and kept aside. Cook on low flame till chicken is done and furn off the flame. Blend the cooked chicken with lots of mayonnaise as per your requirement.
• Then take some fresh bread slices and cut off their hardened brown crust around all sides with kitchen knife. Flatten the bread slices with a rolling pin to make covering (patti) for samosa.
• Fold the flattened bread covering (patti) to form shape of a cone. Use water to glue the cone by gently pressing the cone sides with your fingers.
• Fill the cone with cooked chicken and mozzarella cheese and close its opening. Repeat the process and make 14 to 16 cones.
• Dip in the beaten egg and coat with breadcrumbs. Use your hands in the process to maintain the shape while applying breadcrumbs thoroughly on all sides.
• Before cooking preheat the oil. Fry on medium flame and flip over the sides until samosas get golden and crispy.
• Take out on the kitchen towel to shed extra oil before serving. Within no time you can serve the crispy and crunchy Bread Cone Samosas with tomato or any other sauce or chatni you may like the most.