For Mutton Keema filling - in a pan heat mustard oil, add chopped onions, and on medium flame cook until softened

Add Mutton Keema mince to the onions and continue cooking on medium flame until the raw smell is gone.

Add coriander powder, cumin powder, red chili powder, turmeric powder, Chaat Masala, chopped green chilies, chopped coriander leaves and mix very well, add salt and mix. Set aside and add lime juice, cool it.

In a bowl add maida, oil, salt, and with water as per need make a dough of medium consistency. Keep it covered by a muslin cloth for 15 mins

Make balls and roll out in an oblong shape, cut into half and make a cone shape, add 1 tsp of the Keema filling and close the sides and let it sit on a plate. Complete the batches

In a wok heat oil and on medium flame gently add the Samose, fry until golden in colour. Set aside