Chop the onion finely. Wash, peel and chop tomato and green chillies. Peel and finely chop ginger.
In a frying pan, heat 1 tbsp of oil and fry onions for 5 minutes.
Add tomatoes, green chillies, ginger, chilli powder, garam masala and turmeric powder and fry for two minutes.
Add the mince and fry for five minutes.
Add 1/2 cup of water and bring it to boil. Lower heat, add salt and simmer for 45 minutes till meat is dry.
Sieve flour and 1/2 tsp. of salt into a large bowl.
Add unsalted butter and cumin seeds and rub into the flour.
Add water 1 tbsp at a time and roll into a fairly stiff dough.
Shape into 8 balls and roll out on a floured board into thin rounds. Cut into half and roll into a cone pressing the ends together.
Fill cone with 2 tbsp of the stuffing and seal end, brushing dough with cold water to help seal it.
In a kadai, heat the oil. Add samosas, lower the heat to medium and fry for 5-6 minutes.