• 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.

Aloo ki chatni

• Add all the ingredients of aloo ki chatin in blender jar and blend them together. Add some water so that blended aloo would easily come out of the container.
• Empty the container into a frying pan and cook the liquid mixture on medium flame for 2 – 3 minutes. Aloo ki chatni is ready.

Samosa Stuffing

• Start by frying a small sized nicely chopped onion in a pan.
• During the process add garlic and keep frying for 2 more minutes.
• Then add red chilies, cumin seeds, turmeric, coriander, chaat masala, salt to your taste, finely chopped green chili and dried mint leaves one after another. Stir them and add already boiled potatoes. Stir again so that potato is nicely mixed with other seasonings and paste is formed. Add some more coriander leaves and squeeze half of the lemon over it. Stir to mix. Turn off the flame.

Samosa Dough

• In a mixing bowl add 2 cups of refined flour (maida) season, salt, cumin seeds and ghee. Using your hand mix them together and add water as needed.
• Kneed tight dough and rest it for 30 minutes.
• On a flat surface make a round roll and cut it into small equal pieces. Roll out each piece into egg shaped parallel patties. Cut them into two pieces so that you can easily make two samosas out of it..
• Using your fingers, fold the patti from the liner side in such a way that a triangular pocket is formed overlapping one side on the other. User water to glue the sides. The circular side is used to cover up the samosa after potato stuffing is filled in.
  
• Heat oil and deep fry the samosas on low flame until golden. Aloo ka samosa is ready to be served with aloo ki chatni.
  

• 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.