You are here: Home > Course > Starters / Snacks > Evening Tea Snacks > Chinese Samosa, Veg Chinese Noodle Samosa Chinese Samosa, Veg Chinese Noodle Samosa by Tarla Dalal Two all-time favourites from India and China come together to surprise you! This unique samosa is made with a filling of noodles and juicy veggies perked up with soya sauce and vinegar. The total effect is mind-blowing, with the crunchy samosa cover giving way to a succulent noodle filling. Serve the Chinese Samosa hot and fresh, while the textures are still fresh and scrumptious. Indeed, a perfect snack that can be served as an evening snack as well as a starter for any party. 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How to make Chinese Samosa, Veg Chinese Noodle Samosa Tags Indian Snacks for EntertainingDeep-fried Indian StartersEvening Tea SnacksDeep FryChinese PartyIndian Birthday PartyCocktail Party Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 16Makes 16 samosas Show me for samosas Ingredients For The Stuffing1 tbsp oil1 tsp finely chopped ginger (adrak)2 tsp finely chopped garlic (lehsun)1/2 cup diagonally cut french beans1/2 cup diagonally cut carrot1/2 cup chopped spring onions (whites and greens)1/2 cup shredded cabbage2 tsp finely chopped green chillies salt to taste1/2 cup boiled hakka noodles1 tsp soy sauce1 tsp vinegarFor The Dough1 cup plain flour (maida)1 tbsp ghee1 tsp lemon juice salt to tasteOther Ingredients plain flour (maida) for rolling oil for deep-fryingFor Serving schezuan sauce Method For the stuffingFor the stuffingHeat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a high flame for 30 seconds.Add the french beans, carrot, spring onions, cabbage, green chillies and salt and sauté on a high flame for 3 to 4 minutes.Add the noodles, soya sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and breaking it lightly with the help of a ladle. Keep aside.For the doughFor the doughCombine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.How to proceedHow to proceedDivide the stuffing into 16 equal portions.Divide the dough into 8 equal portions.Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.Cut the oval horizontally into 2 equal portions using a knife.Take a portion of the dough and join the edges using little water to make a cone.Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.Once again apply little water and seal both the edges to get a perfect triangle samosa.Repeat with the remaining dough and stuffing to make 15 more samosas.Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.Repeat step 9 to deep-fry 8 more samosas in one more batch.Serve hot with schezuan sauce. Nutrient values per samosaEnergy84 calProtein1.4 gCarbohydrates8.5 gFiber0.4 gFat5 gCholesterol0 mgVitamin A135.7 mcgVitamin B10 mgVitamin B20 mgVitamin B30.2 mgVitamin C5.3 mgFolic Acid3.3 mcgCalcium9.4 mgIron0.3 mgMagnesium0 mgPhosphorus0 mgSodium38.8 mgPotassium24.9 mgZinc0.1 mg Chinese Samosa Video by Tarla Dalal