Ingredients

· 250 g ground meat

For the Filling:

· 1 cup onion, squeeze excess water

· ¾ cup green onions

· ¼ cup green coriander

· 2 tablespoons mint leaves

· 1 teaspoon chaat masala

· 1 tablespoon lemon juice

· 6-8 green chillies

· 12-14 samosa wraps

· 2 tablespoon wheat flour, mixed in water to make paste

Spices:

· 1 tablespoon ginger garlic paste

· ½ tablespoon coriander seeds

· ½ tablespoon cumin seeds

· ½ tablespoon red chilli powder

· ½ teaspoon garam masala powder

· ¼ teaspoon turmeric powder

· ¾ teaspoon salt

· Oil, to fry

Method

Roast and ground all the whole spices. Set aside. In a pot, take the mince, water and all the ingredients mentioned under the spices list. Cook for about 15 -20 minutes on medium heat or until the water dries. Remove from the heat. Finely chop the veggies and then mix all the ingredients of the filling in the hot mince. Fill and fold the samosa wraps with prepared filling and seal the ends with the wheat flour paste. Fry the samosas in small batches on medium heat for five minutes until crispy. Remove and place them on paper towel to absorbs excess oil. Serve hot with ketchup or any chutney.