Preparation Time: 30 Minutes
Cooking Time: 10 Minutes
Serves: 6-8

Ingredients:

For Filling:
Beef, chicken or mutton mince 250 gm or 1 cup
Ginger garlic paste 1 tsp
Red chili flakes 1 tsp
Salt to taste
Coriander seeds 1/2 tsp (crushed)
Cumin seeds 1/2 tsp (crushed)
Onion 1 small (chopped)
Green chilies 2 (finely chopped)
Fresh coriander leaves 1 tbsp (chopped)
Juice of 1 lemon
For Patties:
Samosa wraps 12-16
Flour 3 tbsp
Water for making paste
 
Method:

1. In a pan add mince, ginger garlic paste, salt and red chili flakes. On slow flame dry out water from mince.
2. After drying water from mince, shift it to a bowl and let it cool.
3. Add onions, green chilies, fresh coriander, cumin and crushed coriander seeds and lemon juice.
4. Step A. Take 2 samosa wraps.
Step B. Mix together the flour and water to make a thick sticky paste. Place two strips together like a plus sign.
Do not forget to apply sticky paste in between both samosa wraps. It will allow it to stick firmly together and won’t break up when deep frying or baking.
Step C. Put a little filling in between. As shown in snap C.
Step D. Fold in the side no.1 so that it covers the filling. Apply sticky paste.
Step E. Fold side no.2. so that overlaps side. no.1 and stick to it. Apply sticky paste again.
Step F. Fold side no.3 now as shown in snapshot. Apply sticky paste.
Step G. Fold side no.4. Now it is ready to store.
5. Please put the boxes in cling film or storage box for at least an hour before frying.
6. Deep fry these at medium flame for about 3 minutes each side.
7. Ready to serve with ketchup or yogurt dip.