In a cooking pot add 1 tablespoon oil, let it heat alittle then add in the minced garlic stir alittle then add the onion.

Let cook for a minute till onions just start to cook.

Add in your minced meat and salt to your taste, stir to combine with the other ingredients then cover and allow to cook till the meat is well done and the juices run dry.

Add in the dania and toss abit then remove from fire and keep aside to cool.

For the samosa dough, mix the flour with a pinch of salt and just enough water to make a dough like for chapati.

Fold into your dough a teaspoon of cooking oil and cover with a table cloth for about 10 minutes.

Cut the dough into small balls then roll flat and round, place on a hot pan for about a minute on both sides.

Cut it into 1/4 pieces (triangles) then make the samosa pockets by gluing the corners together using wheat flour n water paste.

Spoon your cooled minced meat into your pockets then cover by again applying the paste.

Heat enough oil for deepfrying and fry your samosas away.

Enjoy as a snack with tea or juice