Chinese samosa is a deep-fried snack prepared with homemade pastry sheets and tasty noodle stuffing. I share an easy recipe to make samosas sheets 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 to help you to make the perfect samosa on the first attempt. With 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 | how to make Chinese patti samosa | samosa recipe
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 ketchup
- 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 the 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 adds 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 chilli 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 the samosa sheet into 4 equal parts.
- seal with two ends with maida paste and make a cone of samosa.
- Add stuffing to it and press slightly.
- Apply some more maida slurry on unfolded 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 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 the samosa sheet for 30 sec on each side.
- maida slurry helps to stick to the edges of the samosa.
- fry samosa on medium flame.
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