Chinese samosa recipe | how to make Chinese patti samosa | samosa recipe

Chinese samosa

Chinese samosa a deep-fried snack prepared with homemade pastry sheets and tasty noodles stuffing. I share an easy recipes to make samosas sheets at it is easy to make and healthier than store-bought ones. The most important part of the samosa is the perfect folding, so I try to share a little different but easy method that helps you to make the perfect samosa on the first attempt. Its crispy layer on the outside with spicy noodles filling, it is heavenly with a cup of coffee or tea. Do try this!

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Chinese samosa

Recipe card for Chinese samosa

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Snacks
Cuisine Indian
Servings 20 small size samosa

Ingredients
  

For samosa sheet

  • 1.5 cup maida
  • Salt to taste
  • 2 tbsp oil
  • Water to knead dough

For stuffing

  • 2 tbsp oil
  • 1 tbsp ginger garlic paste
  • 2 sliced onion
  • ½ cup julienned of carrot
  • 1 cup thinly sliced cabbage
  • ½ cup capsicum slice
  • ½ tsp sugar
  • 2 tsp soya sauce
  • 2 tbsp red chilli sauce
  • 2 tbsp tomato ketch up
  • 1 tbsp schezwan sauce
  • 1 tsp vinegar
  • Salt to taste
  • ½ tsp black pepper
  • Some spring onion greens

For maida slurry

  • 2 tbsp maida
  • Some water

Other ingredient

  • Oil for deep frying

Instructions
 

Making samosa sheet

  • In a mixing bowl, add maida, salt, and oil. Mix well.
  • Add water gradually and knead a soft and smooth dough.
  • Cover and red dough for 15-20 minutes.
  • Now divide the dough into equal size balls.
  • Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way.
  • Now apply some oil on rolling roti and stick another roti on the top. put the sheet on hot tawa and roast for just 10 sec on both sides.
  • Separate both sheets and keep them aside.

Making stuffing

  • Heat oil in a pan, then add ginger-garlic paste and slice onion. Sauté for a minute.
  • Now add sliced carrot, thinly sliced cabbage, sliced capsicum, and some sugar.
  • Mix well and sauté the vegetable on high flame till it slightly shrinks.
  • Now in a bowl, add soya sauce, red chili sauce, tomato ketchup, schezwan sauce, and vinegar. Mix well.
  • Then add salt and pepper. Mix well.
  • Add boiled noodles and mix well.
  • Switch off the gas and sprinkle some spring onion greens on it.

Making Chinese samosa

  • Cut samosa sheet into 4 equal parts.
  • seal with two ends with maida paste and make a cone of samosa.
  • Add stuffing in it and press slightly.
  • Apply some more maida slurry on unfolding ends and seal the samosa. Make all samosa in a similar way.
  • Heat oil in a pan, add folded samosa and fry it on medium flame till it becomes golden brown and crispy from both the sides.
  • Serve Chinese samosa with tomato ketchup.

Notes

  • knead the soft and smooth dough for the samosa sheet.
  • cook all vegetables on high flame.
  • roll thin roti for samosa sheet.
  • cook samosa sheet 30 sec on each side.
  • maida slurry helps to stick to the edges of samosa.
  • fry samosa on medium flame.

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