- To make filling,
heat some oil in a pan, and add cabbage, onions, carrot and ajinomoto
- Cook till the vegetables
- Now add noodles,
Soya sauce and salt to the above.
- Stir it.
- After 2-3 minutes
put off the flame and allow it to cool.
- To make dough mix
maida, warm oil and salt in a thick bottomed vessel.
- Add water occasionally
to the above till the dough becomes a slightly stiff.
- Cover the dough
with a moist cloth and keep it aside for 15-20 minutes.
- After the due time,
take the dough and roll out small circles of 5 diameters from it.
- Cut each circle
into two halves and run a moist finger along the diameter.
- Join the edges
of each semi-circle to make a cone.
- Place a tbsp of
filling in the cone and seal third side as above.
- Repeat the same
procedure for the remaining circles.
- Now deep fry these
stuffed cones in oil on low to medium flame till light brown.
- Chinese Samosa
is ready to eat.
- Serve hot with