1. In a pan heat oil and sauté garlic, ginger, chopped spring onion bulbs, carrots, capsicum and cabbage on a high flame.
2. Add soya sauce once the vegetables have cooked at little.
3. Take a samosa patti and fold it into a cone, now fill the prepared stuffing in the cone and seal the samosa with slurry.
4. Deep fry the prepared samosas in oil on a medium flame until they become golden brown.
5. Serve with schezwan sauce or ketchup.