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In a bowl, mix the flour, ghee, and salt. Gradually add water to make a smooth dough. Cover and let it rest for 30 minutes.
In a pan, heat oil and sauté the onions until translucent. Add the minced mutton, green chilies, cumin powder, coriander powder, turmeric powder, and salt. Cook until the mutton is tender. Let the filling cool.
Divide the dough into small balls and roll each ball into a thin circle. Cut the circle in half to form semi-circles.
Take a semi-circle, fold one edge to the center, then fold the other edge overlapping the first. Seal the edges with water to form a cone.
Fill the cone with the cooked keema mixture and seal the top to form a triangular samosa. Repeat with the remaining dough and filling.
Heat oil in a deep pan and fry the samosas until golden brown and crispy. Serve hot with mint chutney or ketchup.