Chinese Samosa Video by Tarla Dalal
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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.
Recipe Description for Chinese Samosa, Veg Chinese Noodle Samosa
- 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.
- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.
- 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.
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