For samosa in a pot fry the green onions till brown, add garlic ginger paste add in minced meat. Cook till dry and set aside. For the pockets make dough with water flour and salt. Pinch into small portions.
Roll first portion apply oil roll next add on top then add more two. Roll it together then separate in a hot pan. Cut into fours. Do your pockets. Add filling close deep fry till brown
For chips peel, slice wash, drain and deep fry till brown
For bhajia peel potatoes and boil in salt and ginger water till tender but tough. Slice. In a bowl mix flour salt water food colour ginger green bell pepper and coriander into a paste. Deep the slices into the paste.
Deep-fry till brown. Serve hot
