Noodle Samosa

Ingredients

Oil, to deep fry

For the noodles:

1 bowl, boiled noodles
1 Tbsp oil
2 cloves garlic minced
1 onion, sliced thinly
1 capsicum, sliced thinly
1 carrot, sliced thinly
1 cup shredded cabbage
Salt, to taste
2 tsp soya sauce
1 Tbsp vinegar
1 tsp ajinomoto (Optional)

For the samosa pastry:

2 cups maida
1 cup atta
1 Tbsp oil
1 tsp ajwain
Salt, to taste
Water, to knead the dough

Cooking Style

For the noodles:

In a wok add oil, garlic, onions. Saute till pink.Add the carrots, capsicum and cabbage. Stir fry on high heat for 2-3 minutes.Add salt, soya sauce, vinegar, ajinomoto and boiled noodles. Toss and keep aside.

For the samosa pastry:

Mix the maida and atta.Add salt, ajwain and oil.Knead the dough with water.Let the dough rest for 20-30 minutes.

Making the samosa:

Make a round shaped roti. Cut it into half.Make a cone out of that half. Fill it with noodles.
Seal the edge with some water or oil.Deep fry till golden.Serve.

Ingredients

Oil, to deep fry

For the noodles:

1 bowl, boiled noodles
1 Tbsp oil
2 cloves garlic minced
1 onion, sliced thinly
1 capsicum, sliced thinly
1 carrot, sliced thinly
1 cup shredded cabbage
Salt, to taste
2 tsp soya sauce
1 Tbsp vinegar
1 tsp ajinomoto (Optional)

For the samosa pastry:

2 cups maida
1 cup atta
1 Tbsp oil
1 tsp ajwain
Salt, to taste
Water, to knead the dough

Cooking Style

For the noodles:

In a wok add oil, garlic, onions. Saute till pink.Add the carrots, capsicum and cabbage. Stir fry on high heat for 2-3 minutes.Add salt, soya sauce, vinegar, ajinomoto and boiled noodles. Toss and keep aside.

For the samosa pastry:

Mix the maida and atta.Add salt, ajwain and oil.Knead the dough with water.Let the dough rest for 20-30 minutes.

Making the samosa:

Make a round shaped roti. Cut it into half.Make a cone out of that half. Fill it with noodles.
Seal the edge with some water or oil.Deep fry till golden.Serve.

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