Preparation Time: 10 minutes. Cooking Time: 20 minutes. Makes 8 samosas. For the dough ¾ cup plain flour (maida) 1 tsp melted ghee Salt to taste For the filling 1 cup cooked rice (chawal) ½ tbsp butter ¼ cup finely chopped spring onions (whites and greens) 2½ tbsp Schezuan sauce Salt to taste Other ingredients Oil for deep-frying For the dough 1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. 2. Cover with a lid and keep aside for 15 minutes. For the filling 1. Heat the butter in a broad non-stick pan, add the spring onions and sauté on a medium flame for 1 minute. 2. Add the Schezuan sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 3. Divide the filling into 8 equal portions and keep aside to cool slightly. How to proceed 1. Knead the dough well till smooth and elastic and divide it into 4 equal portions. 2. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval. 3. Cut the oval horizontally into 2 equal portions using a knife. 4. Take a portion and join the edges to make a cone. 5. Stuff the cone with a portion of the filling and apply little water on the edges to seal it. 6. Repeat with the remaining dough and stuffing to make 7 more samosas. 7. Heat the oil in a deep kadhai and deep-fry the samosas, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately.