In a large bowl, mix the all-purpose flour and salt. Add the oil or ghee and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead until the dough is smooth and elastic. Cover with a cloth and set aside for 30 minutes.

In a frying pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them sizzle. Then add the chopped onion and sauté until translucent. Add minced garlic, grated ginger, and cook for another minute.

Add the ground chicken to the pan and break it up with a spoon. Cook until no longer pink. Stir in garam masala, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 5 minutes until the spices are aromatic. If desired, stir in chopped cilantro. Remove from heat and let the mixture cool.

Divide the dough into 10 equal portions. Roll each portion into a ball, then flatten it into a circle (about 6 inches in diameter) on a floured surface. Cut the circle in half to form two semi-circles.

Take one semi-circle and form a cone by bringing the straight edges together, sealing the edges with water. Fill the cone with the chicken mixture, then seal the open edge by pressing it together, ensuring there are no openings.

Repeat the process with the remaining dough and filling.

In a deep pan, heat oil over medium heat. When hot, gently drop a few samosas into the oil, ensuring not to overcrowd the pan. Fry until golden brown and crisp (about 5-7 minutes). Use a slotted spoon to remove them and place them on paper towels to drain excess oil.

Serve warm with mint chutney or tamarind sauce.