FOR CHICKEN FILLING: Cut the chicken into cubes, Heat oil on medium high, preferably in a non-stick pan. Once the oil heats, add fennel seeds.

After the fennel seeds start to sizzle, add chopped green chilies ginger garlic paste, sauté for few seconds then add garam masala + turmeric + chilly powder.

Now add the chicken pieces and salt and cook it first on high for approx. 5 minutes till the water evaporates and then on medium till chicken cooks, stirring occasionally. 5 minutes before chicken is about to be cooked add green peas. Adjust salt.

Allow the chicken to cool completely and grind into coarse mixture in a food processor. Add coriander leaves and keep aside.

FOR VEGETABLE FILLING: Heat Oil on medium heat, preferably in a non-stick pan. Once the oil heats add fennel seeds, After the fennel seeds sizzles, add finely chopped ginger and sauté well till its cooked. Now add the garam masala + chilly powder + turmeric powder, mix well and immediately add peas. Once the peas gets cooked add the mashed potatoes and salt and mix well. In the end add chat masala and finely chopped coriander leaves. Keep aside to cool.

FOR THE DOUGH: Mix all purpose flour + semolina + salt + ajwain in a bowl and mix well with hand or a whisk. Add lime juice and mix well. Warm the oil or ghee in the microwave for 25 seconds and add this to the flour mixture and mix well. Now add water little by little to form a dough. The dough doesn't have to be very smooth. Cover the dough and let it rest for 20 minutes.

After 20 minutes, knead it again and divide the dough into 6 equal portions and roll into soft balls.

With the rolling pin, flatten it into a roti or a tortilla stretching the dough forming a circle. Don't try to make it very thin.

Cut into half, form it into a cone, seal the ends well, fold in the corner of the cone or press it to seal well. Fill it tightly with the mixture and press two ends together. Cover it with a damp kitchen towel till you begin deep frying.

Heat the oil for deep frying on medium heat. Put one samosa in the oil, it should sizzle but shouldn't come up right away. Put the other samosas and fry till golden brown.