Heat a pan over a high flame. Add oil. Allow it to heat up.

Add garlic, ginger and green chilli. Cook for a few minutes until fragrant.

Add carrot, capsicum, cabbage, french beans and sweet corn. Saute them for a few seconds.

Add salt, sugar and black pepper powder. Mix well. Cook for a few minutes until the veggies become soft.

Add schezwan sauce, red chilli sauce, soy sauce, vinegar and tomato ketchup. Mix well. Cook for a minute.

Turn the flame off. Add spring onions. Keep it aside to cool down.

Dip a papad into water for a few seconds until it becomes soft.

Place it over kitchen towel. Allow the excess water to absorb.

Transfer it to a chopping board.

Add the veggie filling. Apply flour slurry around the sides.

Fold the sides.

Heat oil in a wok on medium high flame.

Carefully drop the samosa and fry until it is crisp and golden in colour.

Transfer it to a plate lined with absorbent paper.

Make the rest of the samosa in the same manner.

Serve them hot with ketchup!