Rinse the kheema lightly and drain. Marinate the kheema in the spices, salt, and ginger garlic paste and let it sit for about an hour.
Heat oil in a wok and fry the minced onions and chillies.
When the onions turn translucent add the marinated kheema and cook slowly till all the water released has dried up. Stir frequently as you cook.
Once the kheema releases oil add the minced coriander and mint leaves and cook further for another five minutes. Dry out the kheema ensuring there’s no moisture in the mix.
Remove to a flat bowl or plate so the kheema cools quickly.
Form samosas using the cooled kheema with the samosa patti.
Make as many samosas as you want to serve and refrigerate the remaining kheema stuffing in a closed box. (You can use a thick besan paste to help seal the samosa edges if required)
Heat oil in a deep wok and then fry the samosas in batches till they are golden brown and crisp.
Serve hot with a mint chutney or good old ketchup.