Video:

1. Get organised with the ingredients for stuffing.

   
2. In a wok or kadai heat oil and saute finely chopped ginger-garlic 
   
   
3. Then add the chopped onions 
   
   
4. Add beans, carrots and capsicum  Saute for a minute. 
   
   
5. Add cabbage and stir.
   
   
6.  Add the noodles , soy sauce onions and salt. Stir fry
   
   
   
7. Add Schezuan paste or masala maker powder. Combine nicely.
   
   
8. Put off flame. Cover and keep the stuffing aside.

For Samosa Sheets:

1. In a wide vessel take all purpose flour.

   
2. Add salt and shortening to flour.
   
3. Knead with water to form a firm dough. Cover and keep aside for 10 minutes.
   

How to Proceed:

1. From this dough make equal sized balls of 35-40 grams each.
   
   
2. Roll each ball and cut into two.
   

       Wrapping Method 1: 

1. Apply water on the edges of each half of sheet. From one sheet two samosas are made.
   
    
2. Bring the two sides together like a cone.
   
   
   
3. Fill the stuffing upto three fourth of the cone. Apply water on edge
   
4. Make a fold and sea
   
   
5. Then press the edge lightly with fork.
   
6. Repeat for other samosas

     Wrapping Method 2 

1. Apply water on the edges of each half of sheet. From one sheet two samosas are made
   
2. Place some stuffing in the centre of the half sheet.
   
3. Bring one side to the edge by overlapping. 
   
4. Similarly do the other side.
   
5. Then press the edge lightly with fork.
   
   
6. Make the rest of the samosas.
   
7. Samosas are ready to be fried

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