Take a kadai or frying pan and heat 1 tsp of cooking oil on a medium flame. When it is hot, put 1 tsp of ginger garlic paste in it. Stir and fry them for about 20 seconds. Then, add 1 tsp of green chilies (finely chopped) to it and fry them for 20 seconds as well.

Now, add 250 grams of minced mutton and mix nicely with the ingredients. Sauté for 3 to 4 minutes on a medium flame or until the moisture dries up and the mutton changes its color as shown in the image below.

Now, add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander seed powder, salt to taste, 1 tsp of garam masala powder, 1 tsp of chili flakes and mix them nicely with the mutton. Fry them for another 2 to 3 minutes on a medium flame.

Follow it up with a handful of finely chopped coriander leaves and mint leaves along with 2 pieces onions (finely chopped). Mix them nicely and sauté them for another 2 to 3 minutes.

The mutton stuffing is ready. Switch off the flame, transfer it to a bowl and set aside to let it cool down.

Now, take a cheese slice and cut it in four equal parts as shown in the image below.

Then, arrange the samosa patti as shown in the image below.

Place a piece of cheese in the middle. Put a tablespoon of the mutton stuffing on top of it. Put another slice of cheese on top of the minced mutton stuffing. Also, apply flour paste on one of the horizontal sides of the samosa patti.

Now, fold and press it as shown in the image below. Similarly, apply flour paste on the top vertical section of the samosa patti and fold it.

Repeat for the other two sides, starting with the horizontal section first, to complete the mutton pocket. Repeat the process to make all the mutton pockets.

Now, heat an adequate amount of cooking oil in a kadai on a high flame. When it is hot, reduce the flame to medium and then put the mutton pockets carefully in it, one by one.

Flip them carefully with a fork and let them fry until they turn golden brown. Remove them when done.

Your crispy and tasty homemade mutton pockets are ready. Arrange them on a serving tray and enjoy them hot with tomato ketchup.