Cut all the ingredients except lemon.on a medium heat put oil in a pan and add onions let it cook until light brown.

Add minced meat and stir constantly to ensure all lumps are broken before the water completely evaporate.

Add salt to taste.add garlic and cook for 5 minutes.then add lemon juice and let it cook for 10 minutes

Add fresh chillies and coriander.remove from heat and allow to cool completely.

Making the dough

Sieve the flour in a bowl.add oil mix with a little water

Turn out the dough and knead the dough keep kneading for 15 minutes until its smooth.

Cover the pastry in a slightly grease bowl and let it rest for 15 minutes at a room temperature.

Divide the dough in small sizes.roll out into 6 inch diameter circle.brush a little oil in it.repeat the same process until laying them on top of each other.

Use your pin to thinly roll out the pilled dough into 10-12 inches.pre heat a pan on a medium heat and place the roll dough on top of it let it cook until its start to bubble flip it over and cook the other side

Place your half cooked wraps on a clean surface and use a knife to cut into 4 equal parts.then cover with a clean cloth to a void drying up.

Prepare samosa pockets and deep frying

In a small mix a 1/2 cup of flour with a little water and make thick pasts to serve as a glue.for sealing samosas.fold all samosa pockets first in a cone shape before filling them with cooled meat.

Use a table spoon to fill the samosa pockets.seal using the glue you prepared.seal them very well.heat up oil in a deep fry samosa till golden brown on both sides.