| • | To make filling, heat some oil in a pan, and add cabbage, onions, carrot and ajinomoto to it. Cook till the vegetables become tender.
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| • | Now add noodles, soy sauce and salt to the above. Stir it.
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| • | After 2-3 minutes, put off the flame and allow it to cool.
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| • | 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.
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| • | Cover the dough with a moist cloth and keep it aside for 15-20 minutes.
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| • | After the due time, take the dough and roll out small circles of 5’’ diameters from it.
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| • | 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.
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| • | Place a tbsp of filling in the cone and seal third side as above.
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| • | Repeat the same procedure for the remaining circles.
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| • | Now deep fry these stuffed cones in oil on low to medium flame till light brown.
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| • | Chinese Samosa is ready to eat. Serve hot with tomato ketchup. |
