NOODLE SAMOSA

Chef's Name : Nishtha Asrani
IngredientsOil, 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 aginomoto (Optional)

For the samosa pastry:
2 cups maida
1 cup atta
1 Tbsp oil
1 tsp ajwain
Salt, to taste
Water, to knead the doughMethod

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, aginomoto 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.