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Chinese Samosas Fusion

Dec-26-2017
Neha Pahilwani
20 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Chinese Samosas Fusion RECIPE

Chinese Samosas are an Indochinese fusion, in which the samosa is stuffed with stir fried noodles and veggies invigorated with schezuan sauce and soy sauce. This is a nice breakaway from the regular samosas. Be careful not to overcook the noodles.as this could ruin the taste of the samosa. Chinese samosas are an all time favourite. They can be made well in advance for parties.

Recipe Tags

  • Maggi
  • Veg
  • Medium
  • Kids Birthday
  • Fusion
  • Stir fry
  • Frying
  • Sauteeing
  • Snacks

Ingredients Serving: 6

  1. For stuffing
  2. Koka or Maggi Noodles boiled 1 packet 85 grams
  3. Cabbage 2 cups finely chopped
  4. Carrot 1/2 cup finely shredded
  5. French beans 1/2 cup finely chopped
  6. Capsicum 1/2 cup finely chopped
  7. Spring onion 1/8 cup finely chopped
  8. Oil for sauteing vegetables 2 tablespoon
  9. Ginger-garlic paste 1 tablespoon
  10. Dark soya sauce 1 tsp
  11. Schezuan paste 1 /2 teaspoon
  12. Salt to taste
  13. FOR SAMOSAS
  14. All purpose flour 300 grams
  15. Salt to taste
  16. Oil 2 tablespoons for shortening
  17. Oil for Deep frying
  18. Water to seal edges of samosas

Instructions

  1. FOR STUFFING
  2. In a wok or kadai heat oil and saute ginger-garlic paste.
  3. Add cabbage, beans, carrots. Saute for a minute and capsicum Add spring onions and salt. Saute well.
  4. Continue sauteing and add soya sauce. Mix and put off flame. Keep aside.
  5. FOR SAMOSA SHEETS
  6. In a wide vessel take all purpose flour
  7. Add salt and shortening to flour
  8. Knead with water to form a firm dough. Cover and keep aside for 10 minutes.
  9. HOW TO PROCEED
  10. From this dough make equal sized balls of 35 grams each.
  11. Roll each ball and cut into two.
  12. Apply water on the edges of each half of sheet. From one sheet two samosas are made.
  13. Bring the two sides together like a cone.
  14. Fill the stuffing upto three fourth of the cone.
  15. Seal edges
  16. Repeat for all.
  17. Samosas are ready to be fried
  18. Heat oil in kadai and deep fry the samosas. Remove them on absorbent paper
  19. Serve samosas with chilli or tomato sauce

Reviews (1)  

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Mani Kaur
Jan-03-2018
Mani Kaur   Jan-03-2018

Amazing innovation.

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