Sieve the flour and salt together. Add ghee and mix till the mixture resembles breadcrumbs. Make a dent in the centre and put in the milk, ginger and garlic juice. Mix well and knead to make a soft but not sticky dough.
Boil the minced chicken with the ginger garlic paste and salt till done. Keep it aside. Grind the 3rd ingredients.
Heat some ghee in a pan. Fry the onion and ground masala for 3-4 minutes. Add the minced chicken and fry till dry. Mix with the coriander leaves and mint. Keep it aside and allow to cool.
Divide the dough into 6 to 8 portions. Roll each portion into a thin rounds. Place a heaped tablespoon of the mince filling at the centre and cover with another rolled portion. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.