In a mixing bowl, add maida, salt and oil. Mix well.

Add water gradually and knead a soft and smooth dough.

Cover and red dough for 15-20 minutes.

Now divide the dough into equal size balls.

Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way.

Now apply some oil on the rolling roti and stick another roti on the top. put the sheet on hot tawa and roast for just 10 sec on both sides.

Separate both sheets and keep them aside.

Heat oil in a pan, then adds ginger-garlic paste and slice onion. Sauté for a minute.

Now add sliced carrot, thinly sliced cabbage, sliced capsicum, and some sugar.

Mix well and sauté the vegetable on high flame till it slightly shrinks.

Now in a bowl, add soya sauce, red chilli sauce, tomato ketchup, schezwan sauce, and vinegar. Mix well.

Then add salt and pepper. Mix well.

Add boiled noodles and mix well.

Switch off the gas and sprinkle some spring onion greens on it.

Cut the samosa sheet into 4 equal parts.

seal with two ends with maida paste and make a cone of samosa.

Add stuffing to it and press slightly.

Apply some more maida slurry on unfolded ends and seal the samosa. Make all samosa in a similar way.

Heat oil in a pan, add folded samosa, and fry it on medium flame till it becomes golden brown and crispy from both sides.

Serve Chinese samosa with tomato ketchup.