Making of the filling
In a pan heat up the oil and add the onions saute it until translucent then add the ginger and garlic paste saute for 2 minutes then add the mince and mix it very well. Add salt to it and add the tomatoes and mix it. Then add all the spices and give it a good mix. All the process till now should be done on a high flame. Now check your minced meat balance the flavours upto your taste and then add half cup of water mix it, cover and cook till completely done.

And all the water dried out. Add some chopped coriander leaves to it.(optional). The filling is ready.
IMPORTANT
Feel free to use more or less spices according to your taste or you can skip all the spices cook only with onion, ginger, garlic, salt and pepper. Totally up to you.

Making of pastry sheet or Phyllo
In a bowl add the flour and salt and mix it. Now add little water at a time kneading into a soft and smooth dough. Knead it for a good 10 minutes then cover it and allow it to rest for 25-30 minutes. Make 8-9 balls from the dough of equal size. Then roll it out dusting the corn flour into a small disc shape. When all the balls are rolled out into almost same size small disc then put it all together one upon another dusting a generous amount of cornstarch.

In between the sheets so that it couldn't stick. Now roll them again all together checking the cornstarch in between. It you find the discs sticking again dust the cornstarch on every layer. Make it as thin as you can see your fingers through it. Now seprate every wrap clean the excess flour and then fold it twice and keep it in a air tight container with a cling film in between every wrap. Keep it in a refrigerator and it will be good for 7-8 days and 18_20 days in a freezer.