| • | To make filling, heat up few oil in a pan, and add cabbage, onions, carrot and ajinomoto
to it. Cook until the veggies turn tender for Chinese Samosa. |
| • | Now add noodles, soy sauce and table salt to the above. Stir it.
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| • | After 2-3 minutes, put off the burn and allow it to cool.
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| • | To make dough, mix maida, hot oil and table salt in a thick bottomed vessel. Add water on occasion to the above until the dough turns a slimly stiff.
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| • | Cover the dough with a moist cloth and keep it aside for 15-20 minutes.
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| • | After the due time, take the dough and roll aside little circles of 5’’ diameters from it.
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| • | Cut each circle into 2 halves and run a moist finger along the diameter. Join the edges of each semi-circle to make a cone.
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| • | Place a tbsp of filling up in the cone and seal 3rd side as above.
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| • | Repeat the same process for the left over circles.
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| • | Now deep fry these stuffed cones in oil on low to normal burn until light brown.
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| • | Chinese Samosa is ready to eat. Serve red-hot with tomato ketchup.
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