Samosa filling:
Put a little oil in a pan and cook the ground meat. Once cooked, set aside. Remove any meat residue from the pan and fry the cumin and cilantro for 30 minutes.

Add the meat and the rest of the ingredients (onion, tomato, and chili, all finely chopped) together. Sauté while stirring a bit, then add half a cup of water and let it simmer until all the water is absorbed.

Remove from heat and let cool.

Make samosa dough:
Put flour in a bowl, add oil, and mix with your hands to get crumbs.

Add water and continue mixing until you get a dough. Knead the dough for about 10 minutes.

Roll into a ball, coat the outside with vegetable oil, and place in a plastic bag. Let it rest for half an hour.

Make the samosas:
Remove from the bag, knead again for 5 minutes, and divide the dough into 8 equal parts.

With each part, make a ball. Using a bottle, roll out the ball on a floured surface to prevent sticking. They should form a circle about 7 inches in diameter. Cut the circle in half.

Take one of the halves and fold to form a cone. Seal the edge with your fingers and a little water to close it.

Fill the cone through the opening and then seal it using the same method.

Fry the samosas in plenty of oil (or a deep fryer). Serve cold, hot, or warm.