Chinese Samosa

Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Makes 16 samosas. 

For the stuffing
1 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
½ cup diagonally cut French beans
½ cup diagonally cut carrot
½ cup chopped spring onions (whites and greens)
½ cup shredded cabbage
2 tsp finely chopped green chillies
Salt to taste
½ cup boiled hakka noodles
1 tsp soy sauce
1 tsp vinegar

For the dough
1 cup plain flour (maida)
1 tbsp ghee
1 tsp lemon juice
Salt to taste

Other Ingredients
Plain flour (maida) for rolling
Oil for deep-frying

For serving
Schezuan sauce

For the stuffing
1. Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a high flame for 30 seconds.
2. Add the French beans, carrot, spring onions, cabbage, green chillies and salt and sauté on a high flame for 3 to 4 minutes.
3. Add the noodles, soya sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and breaking it lightly with the help of a ladle. Keep aside.

For the dough
Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.

Instruction

1. Divide the stuffing into 16 equal portions.
2. Divide the dough into 8 equal portions.
3. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
4. Cut the oval horizontally into 2 equal portions using a knife.
5. Take a portion of the dough and join the edges using little water to make a cone.
6. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
7. Once again apply little water and seal both the edges to get a perfect triangle samosa. 
8. Repeat with the remaining dough and stuffing to make 15 more samosas.
9. Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
10. Repeat step 9 to deep-fry 8 more samosas in one more batch.
Serve hot with schezuan sauce.