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Chinese Samosa recipe | Vegetarian Indo Chinese Noodle Samosa | Chow Mein Samosa |
Tarla Dalal
26 February, 2016
Table of Content
About Chinese Samosa, Veg Chinese Noodle Samosa
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Ingredients
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Methods
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For the dough
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For the stuffing
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How to proceed
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Nutrient values
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Chinese Samosa recipe | Vegetarian Indo Chinese Noodle Samosa | Chow Mein Samosa |
Chinese Samosa: A Fusion of Flavors
The Chinese Samosa is an exciting culinary creation that marries two beloved global cuisines: Indian and Chinese. It’s a playful and delicious twist on the classic Indian samosa, replacing the traditional potato and pea filling with a vibrant and tangy Indo-Chinese stuffing. This fusion snack, also known as Vegetarian Chinese Noodle Samosa or Chow Mein Samosa, brings together the crisp, flaky texture of a samosa shell with the savory, spiced flavors of stir-fried noodles and vegetables.
Crafting the Savory Noodle Stuffing
The heart of this unique samosa is its flavorful stuffing. The process begins with a quick stir-fry of aromatics like ginger and garlic in a non-stick pan. This is followed by a medley of crunchy vegetables such as french beans, carrots, cabbage, and spring onions. These veggies are sautéed on a high flame to retain their crispness, a key feature of Chinese cooking. Finally, boiled hakka noodles are added and seasoned with soy sauce and vinegar to give the filling that signature Indo-Chinese tang and savory depth.
Making the Perfect Samosa Dough
A great samosa relies on its shell, and for this recipe, the dough is made from a simple combination of plain flour (maida), ghee, lemon juice, and salt. The ghee makes the dough tender and flaky, while the lemon juice adds a hint of tang and helps in achieving a crisp texture. The dough is kneaded into a semi-soft consistency, which is then portioned out and rolled into an oval shape. This oval is then cut in half to form two pieces, each destined to become a perfect samosa cone.
Assembling and Shaping the Samosas
This is the creative part of the recipe where the magic happens. Each half-oval piece of dough is carefully shaped into a cone by sealing one of the straight edges with a little water. This cone is then filled with a generous portion of the noodle stuffing. The final touch is to seal the open edges, once again using a dab of water, to form a neat triangular shape. This careful sealing ensures the samosa remains intact during the frying process, keeping the delicious filling securely inside.
Deep-Frying to Golden Perfection
The samosas are deep-fried in hot oil until they turn a beautiful golden brown on both sides. It's important to fry them on a medium flame to ensure the dough cooks evenly and becomes wonderfully crisp without browning too quickly. After frying, the samosas are drained on absorbent paper to remove any excess oil, leaving them perfectly crunchy and non-greasy. The end result is a snack that's an explosion of textures and flavors.
Serving a Party Favorite
These Chinese Samosas are a fantastic addition to any party menu or a delightful evening snack. They are best served hot and fresh, as this is when the contrast between the crispy outer shell and the succulent noodle filling is at its peak. A dipping sauce like Schezwan sauce adds an extra layer of spicy, tangy flavor, making each bite an unforgettable experience. This unique fusion snack is a guaranteed crowd-pleaser and a perfect way to surprise your taste buds.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
50 Mins
Makes
16 samosas
Ingredients
For The Stuffing
1 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1/2 cup diagonally cut french beans
1/2 cup diagonally cut carrot
1/2 cup chopped spring onions (whites and greens)
1/2 cup shredded cabbage
2 tsp finely chopped green chillies
salt to taste
1/2 cup boiled hakka noodles
1 tsp soy sauce
1 tsp vinegar
For The Dough
1 cup plain flour (maida)
1 tbsp ghee
1 tsp lemon juice
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
For Serving
Method
For the dough
- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.
For the stuffing
- Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a high flame for 30 seconds.
- Add the french beans, carrot, spring onions, cabbage, green chillies and salt and sauté on a high flame for 3 to 4 minutes.
- Add the noodles, soya sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and breaking it lightly with the help of a ladle. Keep aside.
How to proceed
- Divide the stuffing into 16 equal portions.
- Divide the dough into 8 equal portions.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion of the dough and join the edges using little water to make a cone.
- Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
- Once again apply little water and seal both the edges to get a perfect triangle samosa.
- Repeat with the remaining dough and stuffing to make 15 more samosas.
- Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat step 9 to deep-fry 8 more samosas in one more batch.
- Serve hot with schezuan sauce.
Chinese Samosa recipe | Vegetarian Chinese Noodle Samosa | Chow Mein Samosa | Video by Tarla Dalal
Chinese Samosa, Veg Chinese Noodle Samosa recipe with step by step photos
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Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.
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Heat the 1 tbsp oil in a broad non-stick pan, add the 1 tsp finely chopped ginger (adrak) and 2 tsp finely chopped garlic (lehsun) and sauté on a high flame for 30 seconds.
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Add the 1/2 cup diagonally cut french beans, 1/2 cup diagonally cut carrot, 1/2 cup chopped spring onions (whites and greens), 1/2 cup shredded cabbage, 2 tsp finely chopped green chillies and salt to taste and sauté on a high flame for 3 to 4 minutes.
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Add the 1/2 cup boiled hakka noodles, 1 tsp soy sauce and 1 tsp vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and breaking it lightly with the help of a ladle. Keep aside.
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Veg Chinese Noodle Samosa stuffing.
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Divide the stuffing into 16 equal portions
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Divide the dough into 8 equal portions.
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Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
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Cut the oval horizontally into 2 equal portions using a knife.
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Take a portion of the dough and join the edges using little water to make a cone.
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Stuff the cone with a portion of the stuffing.
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Apply little water on the edges to seal it.
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Once again apply little water and seal both the edges to get a perfect triangle samosa.
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Repeat with the remaining dough and stuffing to make 15 more samosas.
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Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame, till they turn golden brown in colour from both the sides.
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Drain on an absorbent paper.
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Repeat step 9 to deep-fry 8 more samosas in one more batch.
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Serve Chinese Samosa, Veg Chinese Noodle Samosa hot with schezwan sauce.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Chinese Samosa, Veg Chinese Noodle Samosa
The Nutrient info is complete
Asari
Dec. 15, 2020, 12:01 a.m.
Chinese Samosa, this is really very nice and different recipe.. the noodles stuffing just tastes really good.. with the sauces.. I made this for my family and they have really enjoyed it..
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