Just couple of weeks ago we celebrated the Durga Puja and now it is time for Diwali. Diwali is just round the corner and all the preparations for the festivity have already started. Diwali is a festival of light and of course good food. So, today’s recipe is Chinese samosa.
During this time of the year, different sweets and snacks are prepared at home to send to the relatives and friends. The snacks are mostly vegetarian and deep fried so that they can be stored for few days to enjoy. Every year I too prepare snacks and sweets for my friends and family. The snacks that are usually prepared are nimki,mathri,khashta kachori, samosa, dhokla etc. This year I thought of something different and made these Chinese Samosa.
These samosas are absolutely vegetarian and prepared the same way as the regular samosas. The only difference is the filling. I have tasted these samosas when I was in Kolkata last time. A famous sweet shop, Hindustan Sweets makes the best samosas and these Chinese Samosas is one of them. It is slightly different than the usual potato filling.
What is Chinese Samosa?
I tried making the samosa the way I tasted back in Kolkata. I made the filling completely vegetarian and have not even used onion and garlic. You may prepare the way you want it. I followed the same recipe for the pastry as in my earlier samosa recipe. These samosas are a fusion of Indian samosa and Chinese noodles combined into one. If you are a fan of noodles like me you will definitely love the taste of these samosas. Crispy and flaky outer pastry with a spicy noodles is definitely a great combination as a snack.
Give it a try at home this time of the year and share with your family and friends. Enjoy!
Tips:
You may shape the samosas and freeze them. Fry them as and when needed. I even baked them in the oven and they turned out crispy. Preheat the oven at 400F and bake them for 20-25 minutes or until the samosas are golden brown in color. You may also freeze the fried samosas. Just bake them directly from the freezer until golden brown in color.
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CHINESE SAMOSA
- YIELD: 8-10
- PREP: 30 mins
- COOK: 30 mins
- READY IN: 60 mins
These samosas are a fusion of Indian samosa and Chinese noodles combined into one. If you are a fan of noodles like me you will definitely love the taste of these samosas. Crispy and flaky outer pastry with a spicy noodles is definitely a great combination as a snack.
INGREDIENTS
- 1 cup all purpose flour for the pastry
- 4 tablespoons vegetable oil
- 1 teaspoon salt or to taste
- water for kneading the dough
- 1 1/2 cups boiled noodles for the filling
- 1 medium carrots julliened
- 8-10 medium french beans thinly sliced
- 1/2 cup frozen green peas
- 1 small green bell pepper/capsicum
- 1-2 small green chilies thinly sliced (optional)
- 1 teapsoon salt or to taste
- 1/2 teapsoon green chili sauce
- 1/2 teapsoon soya sauce
- 1/2 teapsoon red chili sauce
- vegetable oil for cooking and deep frying
INSTRUCTIONS
-
- Add salt to the flour and pour in the oil and mix it very well.After mixing, the flour mixture should form a lump when pressed between your palm.Now slowly add very little water at a time and knead into a smooth and stiff dough.Cover with a damp cloth and keep aside.
- While the dough is resting prepare the chowmein. In a wok heat oil and add the carrots,beans and green peas. Stir in between until just tender. Add the salt and the green bell-pepper/capsicum and stir again. The vegetables should be cooked but not mushy. Stir in the boiled noodles and mix very well. Add the different sauces and give a final mix. Add the sliced green chilies. Transfer chowmein in a bowl and allow it to cool slightly.
- Divide the dough into 4-5 portions. Take a piece of dough and roll into a smooth ball. Roll the ball into a 6 inch disc. Now cut the disc in two equal halves. You’ll get one straight side and one rounded side. Working with the first half, apply some water on the straight side and try making a cone, overlapping one part over the other.Now you get a cone. Press gently and fill the cone with 2-3 spoons of chowmein. Now with the rounded side fold and apply some water on the edge and attach and seal the edges to give it a samosa shape. Repeat with all the dough balls.
- You may transfer the shaped samosas to the refrigerator for 10 minutes. Meanwhile heat the oil for deep frying the samosas.Oil should be enough so that the samosas are fully immersed in the oil. Now heat the oil at high for 3-4 minutes and then switch off the heat.Wait for 5 minutes and switch on the heat at low.The idea is to fry the shingaras in warm but not hot oil.Keep the heat to low and fry till all the sides of the samosas are golden brown.It may take 10 to 15 minutes to fry. Here you need to be very patient. Repeat the process with the other samosas. Drain them on a paper towel.
- Enjoy these Chinese samosas with tomato ketchup and hot sauce with tea. Enjoy!
Yammyyy and mouthwatering…
Daruuun shape hoyeche….so innovative idea..must try
Sonali I am planning to feature this recipe of yours on my site on the 1st of December, as a part of the best of November round-up.
The idea to fill a samosa with noodles is so innovative; I love it. I will put up a picture with the proper citations of course, if that is alright by you.
Thanks in advance,
Cheers!
Thank you so much Shreyashi! It is so kind of you to think of featuring the recipe in your blog. It is a big yes from me. Thanks again dear!:)
You are welcome dear 🙂