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Preparation Time : 20
Cook Time : 20
Total Time : 40
For dough: 2 cup maida
3-4 tbsp oil/ghee
1 tsp carrom seeds (ajwain)
1 tsp salt or as per your taste
For filling: 2 cup instant noodles (I have used chings schezwan noodles)
1 onion finely chopped
1 cup Cabbage chopped
1/4 cup carrot chopped
2 green chillies finely chopped
2 tbsp tomato sauce
2 tsp soya sauce
1 tsp chilli sauce
2 sachets of schezwan noodles Masala
500 ml Oil for deep fry
Combine maida, salt & oil in a bowl. Mix well with your fingers.
Add water and knead tight dough like poori. Keep rest for 15-20 minutes.
Meanwhile Heat oil in pan. Add onions. Saute until translucent. Add chopped veggies, salt & green chillies. Saute all for 4-5 minutes or until semi cooked.
Add schezwan noodles Masala & salt. Mix well. Add Boiled noodles, tomato, soya, chilli sauces. Stir all & mix all properly. Remove from gas. Keep it aside for cooling.
Now again knead dough for 2-3 minutes. Divide dough into lemon size balls.
Take one ball. Roll it like a poori. Cut strips in center half.
Now fold it from center.
Take it in your hands. Apply water on edges. Seal both bottom ends. It will look like a cone.
Fill noodles stuffing in it. Apply water and seal it by pressing with your fingers.
Repeat above process for making all samosas.
Heat oil in a Kadhai over medium flame. Once done carefully slide 2-3 samosas at a time in hot oil. Deep fry them until over slow to medium flame until golden brown and crispy
Transfer them on kitchen napkins. Serve with tomato & soya sauce.
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