Put mince meat on heat add half cup water,bring to boil

Prepare onions and dice then all.(if they irritate your eyes put salt in water and soak before dicing)

Add ginger and garlic (crushed)to cooking mince.

Add the rest of ingredients except spring onion.

Check your meat if its completely dry remove from heat now add spring onion. Set aside to cool.

Samosa pockets

In a bowl add water and flour,start kneading till soft and stiff it should be stiff than that of chapatti.

After kneading set aside to rest.

Now make balls of about 80 grms each.

Roll the balls as you do with chapatti but not to wide about 3 inch diameter.

To your first rolled patch apply oil on top and dust thinly with flour

Repeat the process till done.

After the above process now roll again to a wider diameter and divide into four equal parts.

Put pan on low heat allow it to preheat so as to start separation of samosa pocket.

After separation make a mixture like the one for pancakes to use as glue on your samosa pockets.

Now start folding your samosa and put the filling.

Deep fry and enjoy