For garden green dough Take a flat bowl. To this, sieve in the all purpose flour. Add the spinach puree, vegetable oil, sesame seeds and salt. Combine well to form a soft dough (depending on the quantity and consistency of the spinach puree, adjust and add cold water accordingly).

If u want a bright rich green color, you can also add in 2- 3 drops of green food color. Once the dough is prepared, take a moist cloth and cover the dough. Rest for about 15 minutes.

For oriental filling Take a pan. Add in oil and to this add the spring onions and saute on high flame for 1 minute. Once the onions are transparent, add in the cabbage, carrots and sprouts. Saute for another 1 minute.

Once the vegetables are sauteed and half cooked, add in the boiled noodles. Now add salt, pepper, soya sauce and vinegar and toss together on high flame.Cook for 2 -3 minutes on high/medium-high flame and shut the flame. The filling is ready.

For oriental garden samosas Take the garden green dough and divide into 6 equal portions. Now, take one portion and roll out into a 6″ dia circle. Now with the help of a knife, cut the circle into 2 parts to make 2 semi-circles. With each semi-circle, form a cone.

Stuff the samosa well with the filling. Seal the top edges carefully with water. Keep aside and repeat the process with all the samosas. For frying, take a deep pan. Add in enough oil and heat.

Once the oil gets hot, reduce the flame to medium heat and drop a couple of samosas together at a time in the oil to fry. The oil needs to be maintained at medium heat throughout frying the samosas.

Once the samosas are evenly fried, remove from oil and drain on a paper towel. Repeat with all samosas. You could also bake the samosas. For baking, pre-heat the oven to 350 degrees F and bake the samosas for about 30 minutes, turning over half way. Serve hot