Directions

• Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
• When water dries add green chili, onion and dhaniya and dry water on high heat and remove.
• Take the ready-made samosa strips available in market and use this filling.
• Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.