Boil water in a large pan add 1tsp of oil. Break spaghetti into three pieces and boil it till it just the biting consistency which is the al dent.

Strain water and rinse the cooked spaghetti over cold water. Strain it. Spread on a paper napkin and let it dry completely.

Later, add grated feta cheese, mint powder and salt. Mix it well.
Now the stuffing is ready.

For dough :
In a large mixing bowl take maida.

Add oil, lemon and salt. Mix the flour. Add water and start to knead the dough.

Knead to tight dough adding water as required..

Grease the dough with oil, cover and rest it for 20 minutes.

After 20 minutes knead the dough again.
Pinch a ball sized dough and grease with oil.

Roll the dough into oval shape.

Now cut it horizontally, diving into 2 equal portion using a knife.

Grease with water and make a cone. Gently press so that it seals properly.

Stuff 2 tbsp of prepared samosa massala into the cone.

Grease little water on the edges.

Pull back and create a pleat. Now close and seal tightly by pressing firmly.

Now, heat oil in a pan and deep fry the samosa on a low flame.

Stir occasionally, frying the samosa on low flame until it turns golden and crisp.