- 1 cup Noodles (boiled)
- 1 carrot (grated)
- 2 onions (sliced)
- 2 cup cabbage (shredded)
- 1 tsp Soy Sauce
- ½ tsp Ajinomoto
- 2 tbsp Oil
- Salt to taste
- Oil for deep frying
- 1 cup Maida
- ½ tsp Salt
- 2 tbsp Oil
- Water to knead
Method:The filling, heat some oil in a pan, and the cabbage, onion, carrots and add ajinomoto. Cook until vegetables are tender.
Now over noodles, add soy sauce and salt. Shake it.
After 2-3 minutes, put off the flame and allow to cool.
Flour, flour mix, hot oil and salt in a thick bottomed pot to make. Sometimes above water until the dough to add a little harder is.
Cover dough with a damp cloth and keep aside for 15-20 minutes.
After due time, take the dough and roll out of 5''diameter than the small circles.
Cut each circle into two halves and a moist finger along diameter run. Each semi-circle to join the edges to make a cone.
Place one tbsp of filling in the cone and seal third parties as above.
Repeat the same process for the remaining circles.
Now deep fry till light brown in oil on low flame filled through the cones.
Chinese Samosa is ready to eat. Serve hot with tomato sauce.
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