Heat 4 tablespoons of vegetable oil in a medium pot over high heat.

Add 1 kg of minced meat to the oil.

Add 1 tablespoon of ginger-garlic paste and 2 teaspoons of salt.

Stir the ingredients thoroughly. Use the back of your spoon to break up and mash the meat every 2 minutes. Cook for about 10 minutes until all liquids evaporate and the meat pieces are small.

Add 2 tablespoons of the spice mix (masala) and mix well.

Add the sliced green chilies and stir-fry for 1 minute.

Add the chopped onions and cook for 8–10 minutes until softened, stirring every 2 minutes.

Add the mint leaves, green onions, and cilantro. Mix everything thoroughly, then turn off the heat.

Drain any excess liquid from the filling using a strainer.

Knead the dough ingredients (flour, salt, water) for 3-4 minutes until a smooth, non-sticky dough forms. Allow it to rest under a damp towel.

Divide the rested dough into two equal halves. Roll each half out into a long cylinder shape measuring roughly 77 cm long and 7 cm wide.

Slice the cylinders into individual dough rounds/discs about 7 cm wide.

Lightly dust your work surface with dry flour. Roll out each individual disc into a very thin roti/flatbread. Keep them covered with a damp cloth to prevent drying.

Lightly grease the surface of each rolled dough disc with a small amount of vegetable oil using a pastry brush or clean fingers.

Arrange the greased dough discs neatly onto a baking tray. Bake in a preheated oven at 250°C (482°F) for 5 minutes.

Transfer the baking tray directly under the top broiler element for 3 minutes until bubbles begin to form on the surface.

Flip the sheets over to the opposite side, bake for an additional 20 seconds, then immediately remove from the oven and set aside to cool.

Store your homemade samosa sheets in freezer-safe bags or plastic wrap (approx. 24-30 sheets per batch). They can be kept frozen safely for up to 6 months.