Noodles Samosa

INGREDIENTS
Oil, to deep fry
For the noodles
1 bowl, boiled noodles
1 Tbsp oil
2 cloves garlic minced
1 onion, sliced thinly
1 capsicum, sliced thinly
1 carrot, sliced thinly
1 cup shredded cabbage
Salt, to taste
2 tsp soya sauce
1 Tbsp vinegar
For the samosa pastry
2 cups maida
1 cup atta
1 Tbsp oil
1 tsp ajwain
Salt, to taste
Water, to knead the dough

METHOD
For the noodles:
In a wok add oil, garlic, onions. Saute till pink.
Add the carrots, capsicum and cabbage. Stir fry on high heat for 2-3 minutes.
Add salt, soya sauce, vinegar and boiled noodles. Toss and keep aside.
For the samosa pastry
Mix the maida and atta.
Add salt, ajwain and oil.
Knead the dough with water.
Let the dough rest for 20-30 minutes.
Making the samosa
Make a round shaped roti. Cut it into half.
Make a cone out of that half. Fill it with noodles.
Seal the edge with some water or oil.
Deep fry till golden.