Chinese Samosa Recipe by शिखा स्वरूप
Cooking Instructions 45 minutes 1 First, mix the all-purpose flour with ghee, salt, and asafoetida in a bowl. 2 Gradually add water and knead into a stiff dough. Cover and let it rest for a while. 3 Finely chop all the vegetables. 4 Heat a skillet or wok. Add mustard seeds and green chilies for tempering. 5 Add the chopped onion and sauté until golden brown. 6 Once the onion is golden, add the remaining vegetables one by one and sauté. 7 Sauté the vegetables just until the water evaporates; do not overcook. 8 When the vegetables are cooked, add all the sauces, black pepper powder, and salt. Mix well. 9 Mix everything together and crumble in the paneer (if using). 10 Combine well and sauté for a few more minutes. The filling is ready. Set aside to cool. 11 Knead the dough again until smooth. Roll out into discs that are not too thick or too thin—just even. 12 Cut and shape the dough into triangles and fill each with the prepared filling, as shown in the photo. 13 Prepare all the samosas in the same way. 14 Heat oil or ghee in a deep pan over medium heat. The oil should be warm, not too hot. Fry the samosas in batches. 15 When one side turns golden, flip and fry the other side until both sides are golden brown. 16 Once both sides are golden, remove from the oil and serve hot with your favorite chutney. I used tamarind-date chutney. These samosas are not only fun to look at but even tastier to eat. Homemade and healthier, they're not too heavy. I hope you all try them and enjoy! 17 A very delicious snack! 1 First, mix the all-purpose flour with ghee, salt, and asafoetida in a bowl. 1 First, mix the all-purpose flour with ghee, salt, and asafoetida in a bowl. 2 Gradually add water and knead into a stiff dough. Cover and let it rest for a while. 2 Gradually add water and knead into a stiff dough. Cover and let it rest for a while. 3 Finely chop all the vegetables. 3 Finely chop all the vegetables. 4 Heat a skillet or wok. Add mustard seeds and green chilies for tempering. 4 Heat a skillet or wok. Add mustard seeds and green chilies for tempering. 5 Add the chopped onion and sauté until golden brown. 5 Add the chopped onion and sauté until golden brown. 6 Once the onion is golden, add the remaining vegetables one by one and sauté. 6 Once the onion is golden, add the remaining vegetables one by one and sauté. 7 Sauté the vegetables just until the water evaporates; do not overcook. 7 Sauté the vegetables just until the water evaporates; do not overcook. 8 When the vegetables are cooked, add all the sauces, black pepper powder, and salt. Mix well. 8 When the vegetables are cooked, add all the sauces, black pepper powder, and salt. Mix well. 9 Mix everything together and crumble in the paneer (if using). 9 Mix everything together and crumble in the paneer (if using). 10 Combine well and sauté for a few more minutes. The filling is ready. Set aside to cool. 10 Combine well and sauté for a few more minutes. The filling is ready. Set aside to cool. 11 Knead the dough again until smooth. Roll out into discs that are not too thick or too thin—just even. 11 Knead the dough again until smooth. Roll out into discs that are not too thick or too thin—just even. 12 Cut and shape the dough into triangles and fill each with the prepared filling, as shown in the photo. 12 Cut and shape the dough into triangles and fill each with the prepared filling, as shown in the photo. 13 Prepare all the samosas in the same way. 13 Prepare all the samosas in the same way. 14 Heat oil or ghee in a deep pan over medium heat. The oil should be warm, not too hot. Fry the samosas in batches. 14 Heat oil or ghee in a deep pan over medium heat. The oil should be warm, not too hot. Fry the samosas in batches. 15 When one side turns golden, flip and fry the other side until both sides are golden brown. 15 When one side turns golden, flip and fry the other side until both sides are golden brown. 16 Once both sides are golden, remove from the oil and serve hot with your favorite chutney. I used tamarind-date chutney. These samosas are not only fun to look at but even tastier to eat. Homemade and healthier, they're not too heavy. I hope you all try them and enjoy! 16 Once both sides are golden, remove from the oil and serve hot with your favorite chutney. I used tamarind-date chutney. These samosas are not only fun to look at but even tastier to eat. Homemade and healthier, they're not too heavy. I hope you all try them and enjoy! 17 A very delicious snack! 17 A very delicious snack! 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