This is Bohra Style Keema Samosa, made using boiled and roasted/fried minced goat meat. The minced meat is mixed with coriander, red chilies powder, ginger-garlic paste, common salt and pre-fried and chopped onions. Indian style rumali roti is prepared separately. The keema is then filled in triangular-shaped cones and closed using flour paste used as edible glue. The closed triangular cones are then deep fried until reddish brown.