Combine maida, salt & oil in a bowl. Mix well.

Add water and knead tight dough like poori. Keep rest for 15-20 minutes.

Add schezwan noodles Masala & salt. Mix well. Add Boiled noodles, tomato, soya, chilli sauces. Stir all & mix all properly. Remove from gas. Keep it aside for cooling.

Now again knead dough for 2-3 minutes. Divide dough into lemon size balls.

Take one ball. Roll it like a poori. Cut strips in center half. (see the image)

Now fold it from center.

Now take it in your hands. Apply water on edges. Seal both bottom ends. It will look like a cone.

Fill noodles stuffing in it. Apply water and seal it by pressing with your fingers.

Repeat above process for making all samosas.

Heat oil in a Kadhai on medium flame. Once done carefully slide 2-3 samosas at a time in hot oil. Deep fry them until over slow to medium flame until golden brown and crispy.

Transfer them on kitchen napkins. Serve with tomato & soya sauce.