Mince Meat Samosa is a delicacy often prepared during the Holy fasting month of Ramadan, to break the fast. It is a popular dish amongst the Muslim community spread across India and Pakistan. The variation may occur in the preparation and use of meat such as mutton or beef. 

Serving Size: 6-8
Preparation Time: 15-20 minutes

Ingredients: 

For Filling: 

•1 cup boiled mincemeat (mutton or beef)
•2 medium sized Onions
•5-7 Green Chilies
•⅛ Cup Fresh Green Coriander Leaves
•¾ Cup Oil
•Salt to Taste

For Dough: 

•1cup Flour
•Water

Preparation :

1. Heat oil in a pan, splutter cumin seeds and add onions, green chilies. Sauté for about 1-2 minutes, and then add the boiled mince and add all the spices as well as salt to taste. 
2. Let it slow cook for about 1-2 minutes until the mince absorbs the spices. Keep the filling aside and let it cool. 
3. For preparing the outer layer of the samosa, knead flour, water and a pinch of salt together. 
4. Make small balls out of the dough. Pat two balls with flour, dip it in oil and then flour so that the two balls stick together. Do the small with the remaining dough balls. 
5. Roll these balls, and on a heated pan toss it once on each side so that it is partially cooked and separates upon pulling. 
6. Cut each of these and divide it into three sections. Take one section and roll in a conical shape to fill mince filling, then glue the edges with a mix of flour and water. 
7. Deep fry the samosa. 
8. Serve it hot.