Chinese Samosa

Ingredients

• • Oil - 2 tablespoons
• • Ginger-garlic paste (fresh) - 1 tablespoon
• • Cabbages (grated) - 1 tablespoon
• • Carrots (grated) - 1 tablespoon
• • Salt - as required
• • Soya sauce - 1 teaspoon
• • Tomato ketchup - 1 teaspoon
• • Noodles (boiled) - ½ cup
• • Spring onions (chopped) - 1 tablespoon
• • Samosa sheets - 4
• • Oil (for deep frying) - as required

Method

• 1. In a wok, heat 2 tablespoons of oil.
• 2. Add ginger-garlic paste, cabbage, carrot, salt, soya sauce and tomato ketchup. Mix well.
• 3. Add noodles and mix until all ingredients are combined. Add spring onion, mix and keep aside.
• 4. Take a samosa sheet, fold a triangle from one side and fold again. The inside of the fold should be a cone.
• 5. Fill the samosa sheet cones with the mixture. Wet the rest of the samosa sheets and fold in triangles into a samosa pocket.
• 6. Fill all the samosa sheets and keep aside.
• 7. Heat oil for deep frying in a deep pan.
• 8. Deep fry all the samosa pockets until they are golden brown.
• 9. Serve hot with chutneys.
• 10. Enjoy!