Samosa

Heat a sufuria and put cooking oil.

Add minced meat. Add cumin seeds, curry powder and more spices - optional

Add garlic and ginger and salt to taste

Stir and keep ccooking for another minute or until the water dries up.

Add chili and chopped corriander while reducing heat.

Turn off heat and let it cool. Make the normal samosa doughs

Make the pockets ready. Using a teaspoon, fill the po kets with cold meat.

Cover all ends with a little bot of pouring water mixed with all purpose flour. I heated the oil for deep frying.

Fry the samosas for two minutes each side until golden brown.

Serve