I start my samosa by making my pockets first. Add water to your flour and mix until smooth,not too thick and not too watery

Set your non stick pan on the fire and allow to heat. You can try a little mixture of your flour to see if the temperature is right. If the temperature of the pan is right you will see the mixture popping up on its own. If not it will stick to the pan.

You can now begin by taking a handful and make a circular form on the pan and as it pops you turn the other side and remove it from the pan immediately.

After you are done you will have a pancake like kind of snack. You can now begin to divide it equally into two halves and make your samosa pockets by folding each half and leave an opening.

Now set aside you pockets and fry your minced meat adding all other ingredients until soft and tender.

Allow to cool and start filling pockets and seal by using your remaining flour mixture.

After filling all the pockets,you can now heat your oil and deep fry. Your Samosa is ready.