Though this is an option for non-vegetarians, the vegetarian can use any substitute item (i.e. mushrooms, cottage cheese, soya chunks etc.) instead of chicken.

Ingredients
For stuffing:
Boneless chicken: 200 gms
Spinach: 2 cups
Onions: 2, finely chopped
Ginger: 1 tablespoon, finely chopped
Garlic: 1 tablespoon finely chopped
Cumin seeds: Half a teaspoon
Turmeric powder: Half a teaspoon
Curry powder: 1 tea spoon (cumin+coriander+fennel seeds)
Black pepper powder: Half a teaspoon
Green chilies: 2 (chopped)
Garam masala powder: 1 teaspoon
Salt to taste
Cooking oil: 2 tablespoons

For dough:
Wheat flour: 2 cups
Salt to taste
Cooking oil: 2 tablespoons
Baking soda: 1 teaspoon
Kalonji: 1 teaspoon
Water: As per requirement to make a soft dough for chapatti.

Preparation: 1 to one and half hours. Serves 3-4 persons.

Step 1: Make the stuffing. Heat two tablespoons of oil in a pan. Put cumin seeds and then chopped onions. Fry onions for a few minutes. Once the onion is translucent, add chopped ginger, garlic, green chilies and keep frying for some more time till the ginger and garlic releases its aroma. Now add the chicken and keep stirring in medium heat for 2 to 3 minutes. After 2 or 3 minutes lower the flame and start adding other spices (turmeric powder, curry powder, garam masala powder, black pepper powder) one by one. Add salt as per your requirement and keep stirring in medium heat and let all the spices mix with the chicken properly. Once the chicken releases water add chopped spinach and mix it well. Now lower the flame again and let it cook for 15 to 20 minutes. Keep stirring till it becomes completely dry.

Step 2: Take two cups of wheat flour in a bowl. Add salt, baking soda, kalonji, and two tablespoons of oil and mix it well. Now add warm water and knead it to make a soft dough. Divide the dough into small balls and make chapattis. Once the chapattis are done cut them into half one by one, just like shown in the picture. Now join the two corners of the half-cut chapattis. Apply little water to join the edges and make a cone/ pocket. Fill the cones with chicken and spinach stuffing and close the open the sides. Use little water to join the edges and gently press with a fork to close it properly. 

Step 3: Now heat oil in a kadai/ wok (a round bottom kadai will consume less oil) and deep fry the samosas one by one until it is brown. Take them out on a plate and use a tissue paper to soak the extra oil if needed. Serve hot with your choice of sauce (i.e. green mint or coriander chutney/ tamarind/ tomato/ sweet & sour sauce).