Chinese Samosa | चाइनीज़ समोसा | Veg Chinese Noodle Samosa | How to Wrap Chinese Samosa

Prep time: 20 mins
Cooking Time:40 mins
Total Time:1 hour
Servings:20-22 samosas

Chinese Samosas are an Indochinese fusion, in which the samosa is stuffed with stir fried noodles and veggies invigorated with schezuan sauce and soy sauce. This is a nice breakaway from the regular samosas. Be careful not to overcook the noodles as this could ruin the taste of the samosa. Chinese samosas are an all time favorite. They can be made well in advance for parties.

Chinese Fusion Samosas, a marvellous creation to spice up your day. Chinese Fusion Samosas is one dish that no matter how much the stomach might be full, you just can’t stop yourself from having a bite.These samosas go very well with Hot Chilli Garlic Sauce. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cooking Chinese Fusion Samosas is just too tempting. Be it kids or adults, no one can get away from this delicious dish.

Below two methods of samosa wrapping have been explained. So, the next time you have a get together or a night party at home, don’t forget to check and try out this recipe.Everyone’s definitely going to love it!

Video:

Noodles Samosa | चाइनीज़ समोसा | How to make Noodles Samosa from Scratch

Watch this video on YouTube

Ingredients:

For Samosa Sheets:

300 grams All Purpose Flour (maida)
Salt to taste
2 tbsp Oil for shortening
Oil for deep frying
Water to seal edges of samosas

For stuffing:

1 packet 85 grams Instant Noodles boiled (Brands like Koka or Maggi)
2 cups finely chopped cabbage
1/2 cup finely shredded or finely chopped carrot
1/2 cup finely chopped French beans
Capsicum 1/2 cup finely chopped
1/8 cup finely chopped spring onion
2 tablespoon oil for sauteing vegetables
1 tablespoon finely chopped ginger-garlic
1 tsp soy sauce
1 /2 teaspoon Schezuan paste or masala maker
Salt to taste

Method:

For Stuffing:

Get organised with the ingredients for stuffing.
In a wok or kadai heat oil and saute finely chopped ginger-garlic
Then add the chopped onions
Add beans, carrots and capsicum Saute for a minute.
Add cabbage and stir.
Add the noodles , soy sauce onions and salt. Stir fry
Add Schezuan paste or masala maker powder. Combine nicely.
Put off flame. Cover and keep the stuffing aside.

For Samosa Sheets:

In a wide vessel take all purpose flour.
Add salt and shortening to flour.
Knead with water to form a firm dough. Cover and keep aside for 10 minutes.

How to Proceed:

From this dough make equal sized balls of 35-40 grams each.
Roll each ball and cut into two.

Wrapping Method 1:

Apply water on the edges of each half of sheet. From one sheet two samosas are made.
Bring the two sides together like a cone.
Fill the stuffing upto three fourth of the cone. Apply water on edge
Make a fold and sea
Then press the edge lightly with fork.
Repeat for other samosas

Wrapping Method 2

Apply water on the edges of each half of sheet. From one sheet two samosas are made
Place some stuffing in the centre of the half sheet.
Bring one side to the edge by overlapping.
Similarly do the other side.
Then press the edge lightly with fork.
Make the rest of the samosas.
Samosas are ready to be fried