Manchurian Samosa

PREPARATION

(For Dough)
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon carom seeds, 35 milliliters oil and mix it well.
2. Add 150 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.

(For Manchurian Balls)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Take some mixture in your hands and shape it into a ball.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.

(For Manchurian)
1. Heat 1 tablespoon oil in a skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
2. Then, add 1 teaspoon green chili, 150 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 150 grams bell pepper, 50 grams cabbage and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Add 2 tablespoons ketchup, 1 1/2 tablespoons red chili sauce, 2 teaspoons soy sauce, 2 teaspoon vinegar and mix it well.
7. Cook for 3 - 5 minutes on medium heat.
8. Add 200 milliliters water and mix it well.
9. Bring it to a boil.
10. In a bowl, add 1 tablespoon corn flour, 50 milliliters water and mix it well.
11. Pour the batter into the skillet and mix it well.
12. Cook until the mixture thickens.
13. Now, add the fried manchurian balls and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat and allow it to cool.

(For Manchurian Samosa)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Cut it into half.
3. Brush the sides with water and roll it into a cone.
4. Fill it with the prepared manchurian and seal the edges properly.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot.