Who does not enjoy the rain? The monsoon season offers a pleasant respite from the summer heat and a chance to experiment with new recipes at home while it rains outside. Pakoras, chaat, and samosas are the season’s charms even if consuming fried and spicy food is illegal in other seasons. The samosa recipe is now presented to you with a twist.
A delectable filling of noodles and homemade pastry sheets are used to make Chinese samosa, a deep-fried snack. We provide you with simple instructions for making samosa sheets because they are quicker and healthier to make than ones from the shop. The proper folding is the most crucial component of a samosa, thus we sought to give a unique yet simple technique that will help you create the ideal samosa on your first try. Its spicy noodles interior and crispy outside make it the perfect accompaniment to a cup of coffee or tea.
For samosa sheet
1.5 cup maida
Salt to taste
2 tbsp oil
Water to knead the dough
For stuffing
2 tbsp oil
1 tbsp ginger garlic paste
2 sliced onion
½ cup julienned carrot
1 cup thinly sliced cabbage
½ cup capsicum slice
½ tsp sugar
2 tsp soya sauce
2 tbsp red chilli sauce
2 tbsp tomato ketchup
1 tbsp schezwan sauce
1 tsp vinegar
Salt to taste
½ tsp black pepper
Spring onion greens
For maida slurry
2 tbsp maida
Some water
Other ingredients
Oil for deep frying
METHOD
Samosa sheet preparation: Combine maida, salt, and oil in a mixing dish. Mix well. Create a soft, smooth dough by gradually adding water. For 15 to 20 minutes, cover the dough. Now separate the dough into balls of the same size. Start rolling as thinly as you can with a rolling pin. Roll each roti in a uniform manner. Put some oil on the rotating roti now, then place another roti on top. Roast the sheet for just 10 seconds on each side on a hot Tawa. Divide the two papers, then set them apart.
Making the stuffing: Heat oil in a pan and add onion slices and ginger-garlic paste. For one minute, sauté. Now include some sugar, some thinly sliced cabbage, carrot, and capsicum. Stir thoroughly, then cook the veggie over a high flame until it slightly shrinks. Soy sauce, red chilli sauce, tomato ketchup, schezwan sauce, and vinegar should now be added to a bowl. Mix well. Salt and pepper are then added. Mix well. Mix well after adding the cooked noodles. Sprinkle fresh spring onion greens on it after turning off the gas.
Chinese Samosa Preparation: Cut the samosa sheet into four equal pieces. Create a samosa cone by using maida paste to seal the two ends. Place the stuffing inside and lightly push. To seal the samosa, add extra maida slurry to the ends that are unfolding. Create all samosas using the same method. Samosas are folded, then fried in hot oil on a medium flame until they are crisp and golden brown on both sides.
Serve these yummilicious hot Chinese samosas with ketchup or dip of your choice.