Somosa

Ingredients

 * 1/2 kilo minced beef
 * Salt to taste
 * 1/4 tsp haldi powder (tumeric)
 * 1/4 tsp chili powder
 * 3-4 green chilies chopped
 * 2 onion coarsely sliced
 * 1 cup fresh dhuniya leaves (Cilantro / Coriander leaves)
 * 2 pounds frozen egg-roll dough, thawed
 * Flour
 * Oil

Directions

 * 1) 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.
 * 2) When water dries add green chili, onion and dhuniya and dry water on high heat and remove.
 * 3) Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water (mix some flour dissolved in a little water and cooked into a thick paste). You should end up with a neat, secure triangle of meat-stuffed pastry.
 * 4) Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.