Chinese samosa (My style)

Ingrediants for dough:

Maida: 1 full cup+1 tablespoon

Salt : 1/2 teaspoon

Oil: 2 teaspoons

Oil for deep frying

Ingredients for stuffing:

Chopped carrot: 1 cup

Chopped cabbage: 1 cup

American sweet corn: 1/2 cup (boiled in water for 2 minutes)

Soya sauce: 1 teaspoon

Chille sauce: 1 teaspoon

Tomato sauce: 1 teaspoon

Salt and pepper: to taste

Ajinamoto: 1/4 teaspoon

Oil: 2 tablespoons

Procedure for  preparing stuffing:

Heat oil in a pan, add cabbege, carrot and sweet corn and fry till they are soft.

Now add salt,ajinamoto and mix.

Now add the sauces, now the stuffing for samosa is ready.

Procedure for preparing dough:

Mix maida, salt, oil.

Add a little water at a time.

Pat and knead well for several times into a soft pilable dough

Cover it with a lid and keep aside for 15 minutes.

Main procedure:

Make small rolls of dough  and roll it into 4 -5 inches diameter circles.

Cut into two parts lie semicircle.

Now take a chapati pan and heat it, now keep the semicircles on hot tawa for 2 seconds. (dont make it like a chapati)

Mix 1 table spoon maida in half cup of water and use it as a glue.

Now  take 1 semi circle and apply maida glue on the edges and roll it like a cone.

Place a spoon of  filling in the cone and seal the third side make all the samosas like this and deep fry them until golden brown.

Serve them with any chutney or sauce as your wish.