Boil water in a large pan adds 1 tablespoon of oil. Break spaghetti into three pieces and boil it still it is just the biting consistency which is the Aldent.

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

Later add grated feta cheese, mint powder, and salt. Mixer 12. Not the stuffing it ready.

For the dough: In a large mixing bowl take maida.

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

Knead to a tight dough adding water as required.

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

After 20 minutes knead the door again. pinch a ball sized dough and Grease with oil.

Roll the door into an oval shape.

Now cut horizontal, diving into 2 equal positions using a knife.

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

Stuff to tablespoon to prepare samosa masala 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.

Spare occasionally, a Friday sermon on low flame until it turns golden and crispy.

Finally enjoy green chutney.