Chinese Samosa Video by Tarla Dalal Video by Tarla Dalal
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Chinese Samosa Recipe (Vegetarian Chinese Noodle Samosa) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
30 Mins
Total Time
50 Mins
Makes
16.00 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.
See step by step images of Chinese Samosa, Veg Chinese Noodle Samosa
