PREPARATION

1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee, 110 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 20 minutes.

3. Heat 2 tablespoons oil in a pan, add 2 teaspoons ginger, 1 teaspoon green chili and stir well.

4. Add 70 grams green peas, 40 grams carrot, 30 grams mushrooms and mix well. Cook for 3 - 5 minutes.

5. Now, add 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon lemon juice and stir well.

6. Add 1 teaspoon soy sauce, 2 tablespoons coriander, 330 grams boiled noodles and mix it well. Transfer this into a bowl.

7. Take a small portion of dough. Then roll it with a rolling pin keeping the thickness neither thin nor thick.

8. Cut with a knife or a pastry cutter through the center of the samosa pastry to make two equal sized pieces.

9. With a spoon or with your finger tips, on the straight edge of the sliced pastry, apply some water. Join the two ends bringing the edge on top of the plain edge. Then press the edges so that they get sealed well.

10. Stuff the prepared samosa cone with the prepared stuffing. Once stuffed, apply some water with spoon on the round samosa cone circumference.

11. Pinch a part on the edge (check the video). This helps the samosas to stand. Then press both the edges making sure there are no cracks.

12. Heat sufficient oil in a heavy skillet and deep fry until golden brown. Drain it on an absorbent paper.

13. Serve hot.