PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon carom seeds, 1/2 teaspoon salt, 45 milliliters oil and mix it well.

2. Add 120 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 20 minutes.

4. Heat 30 milliliters oil in a skillet, add 1 tablespoon ginger, 1 tablespoon garlic, 1 teaspoon green chili, 2 teaspoons green spring onions and stir for 1 - 2 minutes.

5. Then, add 70 grams onions and fry till translucent.

6. Now, add 100 grams cabbage, 270 grams bell pepper, 100 grams carrots and mix it well.

7. Cook for 8 - 10 minutes on medium heat.

8. Add 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.

9. Add 50 grams schezwan sauce and mix it again.

10. Cook for 3 - 5 minutes on medium heat.

11. Remove it from heat.

12. Take a ball from dough and flatten it with the help of a rolling pin.

13. Cut it into half.

14. Brush it with water.

15. Now, make a cone of it.

16. Fill the prepared stuffing in it.

17. Seal the edges properly.

18. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

19. Drain it on an absorbent paper.

20. Serve hot with chutney or ketchup.