Soak the mushroom pack in salted water and clean thoroughly until all dirt particles are removed. Strain and set aside.

Boil the noodles with salt and oil. Strain and set aside.

In a wide pan, knead the all-purpose flour, oil, salt, oregano, and baking soda into a tight dough.

Grease the dough with butter or oil, cover with a damp wet cloth, and let it rest for 10-15 minutes to activate the gluten.

In a wok, heat oil and add finely chopped onion, green capsicum, and a pinch of salt. Sauté for a minute. Add soya sauce, red chilli sauce, and ketchup. Sauté well.

Add mushroom slices, salt to taste, shredded cabbage, and boiled noodles. Mix well together.

Finish by adding a dash of spring onion greens and mix thoroughly.

Roll a small ball of dough into a thin chapati.

Place stuffing at one end and start rolling like a spring roll.Cut into long strips (1–1.5 inch wide) at the opposite side.

4. Bring the two ends together to form a ring.

Heat oil on medium flame. Fry the samosa rings on medium-low heat until golden and crispy. Don’t rush—slow frying gives the perfect crunch.

Add 2-3 pieces at a time to maintain oil temperature.

Serve hot with chutney or sauces.