Chinese Strips Samosa

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.