Chinese Samosa Recipe Recipe by Priya Jain
Cooking Instructions 50 minutes 1 In a large mixing bowl take maida, salt and oil. Add water gradually to knead a soft and smooth dough. 2 Cover and rest dough for 15-20 minutes. Now divide the dough into equal size balls. 3 Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way. 4 Now apply some oil on rolling roti and stick another roti on top. Put the sheet on hot tawa and roast for just 10 sec on both sides. 5 Separate both sheets and keep them aside. 6 Heat oil in a pan, addginger garlic paste, sliced onions, saute for a minute. 7 Now add carrot, cabbage, capsicum and some sugar. 8 Mix well and saute the vegetables on high flame till it slightly shrinks. 9 Now in a bowl add soya sauce, chilli sauce, tomato ketchup, schezwan sauce and vinegar. Mix well. 10 Then add salt and pepper. Mix well. Add boiled noodles. 11 Switch off the gas and sprinkle some spring onion greens to it. 12 Cut the samosa sheets into four equal parts. 13 Seal with two ends with maida paste and make a cone of samosa. 14 Add stuffing to it and press slightly. 15 Apply some more maida slurry on top of unfolded ends and seal the samosa. Make all samosa in a similar way. 16 Heat oil in a pan, add folded samosa and fry it on medium flame till it becomes golden brown and crisp from both sides. 17 Finally, serve chinese samosa with tomato ketchup. 1 In a large mixing bowl take maida, salt and oil. Add water gradually to knead a soft and smooth dough. 1 In a large mixing bowl take maida, salt and oil. Add water gradually to knead a soft and smooth dough. 2 Cover and rest dough for 15-20 minutes. Now divide the dough into equal size balls. 2 Cover and rest dough for 15-20 minutes. Now divide the dough into equal size balls. 3 Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way. 3 Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way. 4 Now apply some oil on rolling roti and stick another roti on top. Put the sheet on hot tawa and roast for just 10 sec on both sides. 4 Now apply some oil on rolling roti and stick another roti on top. Put the sheet on hot tawa and roast for just 10 sec on both sides. 5 Separate both sheets and keep them aside. 5 Separate both sheets and keep them aside. 6 Heat oil in a pan, addginger garlic paste, sliced onions, saute for a minute. 6 Heat oil in a pan, addginger garlic paste, sliced onions, saute for a minute. 7 Now add carrot, cabbage, capsicum and some sugar. 7 Now add carrot, cabbage, capsicum and some sugar. 8 Mix well and saute the vegetables on high flame till it slightly shrinks. 8 Mix well and saute the vegetables on high flame till it slightly shrinks. 9 Now in a bowl add soya sauce, chilli sauce, tomato ketchup, schezwan sauce and vinegar. Mix well. 9 Now in a bowl add soya sauce, chilli sauce, tomato ketchup, schezwan sauce and vinegar. Mix well. 10 Then add salt and pepper. Mix well. Add boiled noodles. 10 Then add salt and pepper. Mix well. Add boiled noodles. 11 Switch off the gas and sprinkle some spring onion greens to it. 11 Switch off the gas and sprinkle some spring onion greens to it. 12 Cut the samosa sheets into four equal parts. 12 Cut the samosa sheets into four equal parts. 13 Seal with two ends with maida paste and make a cone of samosa. 13 Seal with two ends with maida paste and make a cone of samosa. 14 Add stuffing to it and press slightly. 14 Add stuffing to it and press slightly. 15 Apply some more maida slurry on top of unfolded ends and seal the samosa. Make all samosa in a similar way. 15 Apply some more maida slurry on top of unfolded ends and seal the samosa. Make all samosa in a similar way. 16 Heat oil in a pan, add folded samosa and fry it on medium flame till it becomes golden brown and crisp from both sides. 16 Heat oil in a pan, add folded samosa and fry it on medium flame till it becomes golden brown and crisp from both sides. 17 Finally, serve chinese samosa with tomato ketchup. 17 Finally, serve chinese samosa with tomato ketchup. 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