Rub together flour, salt and oil, till it gets little crumbly. Mix in water and make into stiff dough. Leave it aside covered for 15 min.
Separately in a pan heat 2 tbsp of oil and add jeera. Once it crackles add the ginger and garlic paste. Saute and add the turmeric, red chilly pwd and coriander pwd. Saute and add the mince.
Add salt and cook thoroughly. Remove and spread on a clean surface so it cools down. Once cold sprinkle with chopped green coriander.
Now make small balls of the dough and roll them to the sixe of your palm. Place the mixture towards the end of the dough facing you. Roll over till the half sheet.
Give slits on the remaining dough, apply water and roll completely to make a cylinder. Take care that the stuffing remains at the centre only. Now carefully twist the sides in opposite directions as a toffee wrapper. Do not twist or the dough will crack.
Heat oil in a kadai and deep fry till golden brown and crisp from the outside.
You can shape the samosa into the traditional triangle shape also.