A fusion snack where samosa meets chop suey. The filling includes stir-fried veggies. Wrapped in thin pastry sheets. Often served with schezwan sauce. The dish was invented by Mumbai street vendors. Some versions add paneer for protein. The crisp texture contrasts with the soft filling. A popular tea-time snack. The wrappers are sealed with flour paste. Best eaten fresh to maintain crunch. A creative Indo-Chinese hybrid.