Spicy Noodle Samosa

Ingredients 

• 1 cup egg noodles boiled, roughly broken
• Samosa patties as required
• 1 teaspoon oil + for deep-frying 
• 1 tablespoon garlic, chopped
• 1 medium onion, finely chopped
• 1 small carrot, peeled and cut into small cubes
• ¼ cup cabbage, shredded
• 1 small green capsicum, finely chopped
• ¼ cup bean sprouts
• 2 tablespoons Sichuan sauce
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon spring onion greens chopped + for garnishing 
• Refined flour (maida) for dusting

Method

1. Heat 1 tablespoon of oil in a non-stick wok. Add garlic and sauté for 1 minute. Add onion, mix and sauté till translucent.
2. Add carrot and mix well. Add cabbage and mix. Add capsicum, mix and sauté for 1 minute.
3. Add bean sprouts and toss. Add Schezwan sauce, mix and cook till the vegetables are done.
4. Add noodles and mix. Add salt, crushed pepper and 1 tablespoon spring onion greens and mix. Spread the noodle mixture on a plate and cool.
5. Heat sufficient oil in a kadai.
6. Divide the dough into equal portions, shape into balls and flatten.
7. Dip each portion in some hot oil and roll out to a semi-thick oval sheet and cut the sheet into half.
8. Apply water on the edges of the dough halves and turn to make a cone. Fill with noodle mixture and apply water on the edges, bring them together and seal to make samosas.
9. Deep-fry samosas in hot oil, on low heat, till golden and crisp. Drain on absorbent paper.
10. Serve hot, garnished with spring onion greens.