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.
Chinese Samosa, Veg Chinese Noodle Samosa recipe - How to make Chinese Samosa, Veg Chinese Noodle Samosa
Preparation Time: Cooking Time: Total Time:
Makes 16 samosas
For The Stuffing
1 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1/2 cup diagonally cut french beans
1/2 cup diagonally cut carrot
1/2 cup chopped spring onions (whites and greens)
1/2 cup shredded cabbage
2 tsp finely chopped green chillies
salt to taste
1/2 cup boiled hakka noodles
1 tsp soy sauce
1 tsp vinegar
For The Dough
1 cup plain flour (maida)
1 tbsp ghee
1 tsp lemon juice
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
For Serving
schezuan sauce
For the stuffing
- For the stuffing
- Heat 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 dough
- For the dough
- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.
How to proceed
- How to proceed
- Divide 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.
Chinese Samosa Video by Tarla Dalal
| Energy | 84 cal |
| Protein | 1.4 g |
| Carbohydrates | 8.5 g |
| Fiber | 0.4 g |
| Fat | 5 g |
| Cholesterol | 0 mg |
| Vitamin A | 135.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 5.3 mg |
| Folic Acid | 3.3 mcg |
| Calcium | 9.4 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 38.8 mg |
| Potassium | 24.9 mg |
| Zinc | 0.1 mg |
Chinese Samosa, this is really very nice and different recipe.. the noodles stuffing just tastes really good.. with the sauces.. I made this for my family and they have really enjoyed it..