- 2 tbsp oil
- 2 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 green chillies, chopped
- ½ cup carrot, julienne
- ½ cup capsicum, julienne
- 1 cup cabbage, shredded
- ½ cup french beans, chopped
- ½ cup sweet corn kernels
- Salt to taste
- 1 tsp sugar
- Black pepper powder, as per liking
- 2 tbsp schezwan sauce
- 1 tbsp red chilli sauce
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tbsp tomato ketchup
- 2 tbsp spring onion greens, chopped
- 8-10 garlic papad, thick
- Oil for frying
- Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)
- Heat a pan over a high flame. Add oil. Allow it to heat up.
- Add garlic, ginger and green chilli. Cook for a few minutes until fragrant.
- Add carrot, capsicum, cabbage, french beans and sweet corn. Saute them for a few seconds.
- Add salt, sugar and black pepper powder. Mix well. Cook for a few minutes until the veggies become soft.
- Add schezwan sauce, red chilli sauce, soy sauce, vinegar and tomato ketchup. Mix well. Cook for a minute.
- Turn the flame off. Add spring onions. Keep it aside to cool down.
- Dip a papad into water for a few seconds until it becomes soft.
- Place it over kitchen towel. Allow the excess water to absorb.
- Transfer it to a chopping board.
- Add the veggie filling. Apply flour slurry around the sides.
- Fold the sides.
- Heat oil in a wok on medium high flame.
- Carefully drop the samosa and fry until it is crisp and golden in colour.
- Transfer it to a plate lined with absorbent paper.
- Make the rest of the samosa in the same manner.
- Serve them hot with ketchup!
