By Shreya Sarpal
March 28, 2026
Crispy samosa shell breaks open to reveal saucy noodles tossed with garlic, soy, and chilli. It’s that perfect street-style fusion where crunchy meets slippery, spicy noodles in every bite.
10 samosa patti 1 cup boiled noodles 1 tbsp oil 1 tsp chopped garlic ½ cup shredded cabbage ¼ cup sliced capsicum 1 tbsp soy sauce 1 tsp chilli sauce Salt to taste Oil for frying
Heat oil in a wide pan, add chopped garlic and let it sizzle for a few seconds before tossing in cabbage and capsicum, stir-fry on high heat so they stay slightly crunchy.
Add boiled noodles, pour in soy sauce, chilli sauce, and salt, then toss quickly on a high flame until everything is evenly coated and slightly glossy.
Transfer the filling to a plate and let it cool completely so the samosa sheets don’t turn soggy while shaping.
Place a spoonful of noodle filling on each samosa patti, fold tightly into triangles, and seal edges properly with a light flour-water paste.
Fry in medium-hot oil, turning occasionally until evenly golden and crisp from all sides, then drain and serve immediately.