Name: Chinese Samosas Fusion recipe by Neha Pahilwani at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: For stuffing; Koka or Maggi Noodles boiled 1 packet 85 grams; Cabbage 2 cups finely chopped; Carrot 1/2 cup finely shredded; French beans 1/2 cup finely chopped; Capsicum 1/2 cup finely chopped; Spring onion 1/8 cup finely chopped; Oil for sauteing vegetables 2 tablespoon; Ginger-garlic paste 1 tablespoon; Dark soya sauce 1 tsp; Schezuan paste 1 /2 teaspoon; Salt to taste; FOR SAMOSAS; All purpose flour 300 grams; Salt to taste; Oil 2 tablespoons for shortening; Oil for Deep frying; Water to seal edges of samosas

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.

Ingredients Serving: 6

For stuffing
Koka or Maggi Noodles boiled 1 packet 85 grams
Cabbage 2 cups finely chopped
Carrot 1/2 cup finely shredded
French beans 1/2 cup finely chopped
Capsicum 1/2 cup finely chopped
Spring onion 1/8 cup finely chopped
Oil for sauteing vegetables 2 tablespoon
Ginger-garlic paste 1 tablespoon
Dark soya sauce 1 tsp
Schezuan paste 1 /2 teaspoon
Salt to taste
FOR SAMOSAS
All purpose flour 300 grams
Salt to taste
Oil 2 tablespoons for shortening
Oil for Deep frying
Water to seal edges of samosas

Instructions

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

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