Chinese Samosa Recipe

Chinese Samosa Recipe

Today we have brought Chinese Samosa recipe for you. This is an Indo Chinese recipe. It is also called Noodles Samosa. Like potato samosa, Chinese samosa is also very tasty. Once kids eat it, they become fan of it. You also note down the method of making Chinese Samosa and must try it once. We are sure that you will definitely like this Chinese Samosa recipe.

Servings: 4 person
Prep time: 30 min
Cook time: 30 min
Difficulty: Medium

Chinese Samosa Ingredients

All purpose floor - 1 cup,
Ghee - 2 tbsp,
Parsley - 1/4 tsp,
Oil/Ghee - for frying,
Salt - 1/4 tsp / as per taste.

For stuffing:

Noodles - 100 grams,
Onion - 1 no (chopped),
Capsicum - 1 no (chopped),
Cabbage - 1/2 leaf (chopped),
Red chili sauce - 2 tbsp,
Green Chili Sauce - 1 tbsp,
Soya sauce - 2 tbsp,
vinegar - 1 tbsp,
Ghee - 1 tbsp,
Salt - 1/2 tsp / as per taste.

How o Make Chinese Samosa

Chinese Samosa Recipe

For the Chinese Samosa recipe, first knead the dough. For this, add ghee, salt and carom seeds in a bowl and mix well after crushing. After this, add refined flour and knead a dough harder than poori by adding water little by little.

Keep the kneaded dough covered for half an hour, so that the dough swells and sets. While the dough is set, prepare the stuffing for the samosas.

Put a little oil in water in a pan, add noodles and boil it. When the noodles are boiled, take them out of the water and make them normal by adding cold water. This will prevent the noodles from sticking to each other.

Now put ghee in a pan and heat it. When the oil is hot, add onion and fry it. Then add chopped capsicum and cabbage and fry for two to four minutes. After this add noodles and all the sauces and cook for a minute. After this turn off the gas.

Now knead the dough lightly once again. Then take a small ball of it and roll it like a thin puri. With the help of a knife, cut the puri from the middle and divide it into two parts.

Now take a portion of the poori in your hand and wet it by applying little water on its outer corners. Then make the poori in the shape of a cone and fill it with the stuffing of noodles, giving it the shape of a samosa, press it tightly from all sides and close it.

Now heat oil/ghee in a pan. When it becomes hot, reduce the flame to medium and put as many samosas as you can in the pan and fry till they turn golden.

Keep the fried samosas on the tissue paper in the plate, so that their excess oil is absorbed by the tissue paper. Similarly fry all the samosas.

See, the method of making Chinese Samosa is complete. Now your Chinese Samosa is ready. Take them out in a serving plate and taste with green chutney, sweet chutney.