In a food processor, combine flour, ghee, salt, and ajwain.

Gradually add water to form a firm, smooth dough.

Divide the dough into lemon-sized portions and cover.

In the same food processor, mince the boneless chicken.

Heat oil in a pan over medium heat.

Add ginger, garlic, green chilies, and onions, and saute until onions are soft.

Add red chili powder, garam masala powder, amchur powder, chaat masala powder, minced chicken, and salt.

Saute until the chicken is cooked (about 4 minutes).

Adjust salt and spices to taste.

Stir in mint or coriander leaves and let cool.

Roll each dough portion into a 6-inch diameter circle on a floured surface.

Cut each circle in half.

Lightly spread water along the edge of each semicircle.

Fold the semicircle into a cone shape and seal the side edges.

Fill each cone with 1-2 tablespoons of the chicken filling.

Close the top of the cone into a triangle shape, pinching the top edge to seal.

Heat oil in a heavy-bottomed pan for deep frying over medium heat.

Gently slip a few samosas into the hot oil.

Fry until golden brown on all sides, turning occasionally.

Drain on absorbent paper.

Serve hot with Dhaniya Pudina Chutney and Date Tamarind Chutney.