Samosa

As for the dough, seive the flour and salt together in a bowl. Add salt to taste.

Add the in oil. Mix it in with your fingers, working with a handful of flour at a time. Keep mixing it in until all of the flour is coated with fat and a dough comes to form.

Add in 5 tbsp of water and knead with your fingers. Add in water if needed.

Knead the dough with your hand until smooth and shiny. Then form it to a soft ball. Cover and let it rest.

To make the filling. Boil minced meat. While the meat is boiling add in 2 tbsp of oil and

Cook until all water is dried up. Cut shallots and add them. Cook for 8 more minutes.

Add in other spices like royco.

Divide the dough into 8 equal parts. Roll in each one into round chapos around 15.cm in diameter using a rolling pin. Cut the chapati into 2 halves.

Stuff and hold the samosas. Use about 2 tsps of the filling. Seal the edges carefully using water and press tightly until it's sealed

Heat oil in pan using medium heat. Oil should be very hold. Then fry the samosas until golden brown.

Serve.