Chinese Samosa Recipe Video – Noodles Samosa Recipe
Chinese samosa is a very innovative dish made from a combination of Indian and Chinese cuisine. Chinese samosas can be served as a snack or as an appetizer at a party or a get together. Made of refined flour, veggies, noodles and soy sauce these samosas taste delicious.
Here we prepare Chinese samosas which is favorite among all age groups. It can be served with tomato sauce or spicy green coriander chutney. So, try making Chinese samosas with these easy to follow step-by-step instructions. Enjoy!
Directions
Getting ready:
To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.
Making:
Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.
Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well.
Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl.
20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.
Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.
Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.
Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.
Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.
Serving:
Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.
Suggestion
You can take cabbage, capsicum, beans or any other veggies according to choice of availability for making the stuffing.
- Refined flour – 1 cup
- Carom seeds – less than ¼ tsp
- Salt - ¼ tsp or to taste
- Ghee – 2 tbsp
- Noodles – 1 cup
- Mushrooms – 2 (finely chopped)
- Carrot - ¼ cup (finely chopped)
- Green peas - ¼ cup
- Green coriander – 2 tbsp
- Salt - ¼ tsp or to taste
- Black pepper powder - ¼ tsp
- Red chilly powder – less than ¼ tsp
- lemon juice – 1 tsp
- Soy sauce – ½ tsp
- Green chilly – 1 (finely chopped)
- Ginger - ½ inch baton grated or ½ tsp paste
- Oil – to make stuffing and fry samosas
- To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.
- Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set. In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.
- Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well. Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl. 20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.
- Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.
- Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.
- Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.
- Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.
- Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.
