Combine the all-purpose flour and salt in a mixing bowl. Add the cooking oil and mix until the mixture resembles breadcrumbs.

Gradually add water, kneading until a smooth and pliable dough forms. Cover the dough with a damp cloth and let it rest for 20 minutes.

In a frying pan, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until golden brown. Add the garlic and ginger paste, and cook for another minute.

Stir in the shredded chicken, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for another 5 minutes until the chicken is heated through. If desired, add fresh cilantro for extra flavor. Remove from heat and let it cool.

Divide the rested dough into equal portions. Roll each portion into a ball and then flatten it into a disc about 6 inches in diameter.

Cut each disc in half to form two semi-circles. Take one half and form a cone by folding it into a triangular shape. Seal the edges with a little water.

Fill the cone with the chicken filling, then seal the open edge by pinching it together. Make sure there are no openings.

Repeat the process with the remaining dough and filling, until all samosas are formed.

Heat oil in a deep fryer or heavy-bottomed pot over medium heat. Once hot, gently place the samosas in the oil. Fry them until they are golden brown and crispy, about 5-7 minutes.

Using a slotted spoon, remove the samosas from the oil and place them on paper towels to drain excess oil.

Serve the samosas hot with mint chutney or tamarind sauce.