Chinese Samosa, Veg Chinese Noodle Samosa

Chinese Samosa, Veg Chinese Noodle Samosa

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Two all-time favourites from India and China come together to surprise you! This unique samosa is made with a filling of noodles and juicy veggies perked up with soya sauce and vinegar. The total effect is mind-blowing, with the crunchy samosa cover giving way to a succulent noodle filling. Serve the Chinese Samosa hot and fresh, while the textures are still fresh and scrumptious. Indeed, a perfect snack that can be served as an evening snack as well as a starter for any party.

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Chinese Samosa, Veg Chinese Noodle Samosa recipe - How to make Chinese Samosa, Veg Chinese Noodle Samosa

Preparation Time:    Cooking Time:    Total Time:     16Makes 16 samosas
Show me for samosas


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
schezuan sauce

For the stuffing

    For the stuffing
  1. Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a high flame for 30 seconds.
  2. Add the french beans, carrot, spring onions, cabbage, green chillies and salt and sauté on a high flame for 3 to 4 minutes.
  3. 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.

For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.

How to proceed

    How to proceed
  1. Divide the stuffing into 16 equal portions.
  2. Divide the dough into 8 equal portions.
  3. 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.
  4. Cut the oval horizontally into 2 equal portions using a knife.
  5. Take a portion of the dough and join the edges using little water to make a cone.
  6. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
  7. Once again apply little water and seal both the edges to get a perfect triangle samosa.
  8. Repeat with the remaining dough and stuffing to make 15 more samosas.
  9. 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.
  10. Repeat step 9 to deep-fry 8 more samosas in one more batch.
  11. Serve hot with schezuan sauce.

Chinese Samosa Video by Tarla Dalal

Nutrient values per samosa
Energy84 cal
Protein1.4 g
Carbohydrates8.5 g
Fiber0.4 g
Fat5 g
Cholesterol0 mg
Vitamin A135.7 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C5.3 mg
Folic Acid3.3 mcg
Calcium9.4 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium38.8 mg
Potassium24.9 mg
Zinc0.1 mg

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Chinese Samosa, Veg Chinese Noodle Samosa
 on 15 Feb 16 05:14 PM

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..