• Preparation of the filling:
• Heat the oil in a frying pan. Add the minced meat, ginger-garlic paste, salt, and all the spices.
• Fry the meat for a few minutes and add water (about half a cup). Cook the meat over medium heat.
• When the water has been absorbed, add the chopped onion and coriander. Sauté for a few minutes until the onion becomes transparent.
• Add flour to this mixture and fry for another minute. The flour helps to bind the mixture and so it will be easier when stuffing.

Preparation of the Samosas:

• Place a Phyllo pastry and cut into 3 strips about 6-7cm wide.
• Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.
• Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining Samosas.
• When you have all the Samosas ready, fry them over medium-high heat until golden and crisp.
• Remove and allow them to drain the excess oil on a kitchen paper before serving.
• Serve them hot with Mint sauce or ketchup.