Cook the minced meat till ready 30-45 mins. Add salt after 20mins before you remove from fire. After its cooked add onions and garlic, dhania and stir. Let it cool. Knead the flour, salt and water together let it rest for 15mins. Make small balls, roll out small sizes AF the photo shows then apply oil on 3 small rolled balls. Place on top of one another then the 4 one which has no oil. Start rolling out from the middle, press gentle roll down then middle again repeat upward a

By rolling at the middle and upward again. This will help the layers to be even. Then roll out the dough till your desired thinness. Place on your hot pan and just let it cook lightly on both sides. Remove from the pan and cut into ¼ and peel out while warm and place in a basin and cover not to dry up repeat the left balls. Mix flour and cold water in a cup to make glue paste for sealing the ¼ pocket. Let it for 5mins then fill with cooked minced meat, glue other pocket and repeat the process

Then after all are filled you can seal the top and now you can heat the oil till hot. Fry your samosa to golden fry, when you remove from the hot oil let it settle with the tip down in case the oil got inside. But if the pockets are well sealed oil will not enter. Then serve your samosa.