Chinese Veg Samoosa

RECIPE

method.

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Mini chinese SAMOOSA





Ingredients


1 Cup all purpose flour

1 Teaspoon Semolina

3 Tablespoons ghee (Clarified butter) (Clarified butter)

¼ Teaspoon seeds carom (ajwain)

To Taste Salt

Water

1 Cup noodles boiled and (refer process for this)

⅛ Cup beans chopped french

⅓ Cup carrot chopped

⅓ Cup cabbage chopped

1 Teaspoon chopped ginger finely

1 Teaspoon green chilli finely chopped

1 Teaspoon pepper powder

1 Teaspoon soya sauce

½ Teaspoon chilli sauce

½ Tablespoon oil

To Taste salt

3 Cups Oil for deep frying

Method

50 minutes



For covering, take a bowl and mix all the dry ingredients well

Knead tight dough, cover it with a damped cotton cloth and keep it aside

For the noodles, boil water on medium heat and add noodles

Boil it for 3-4 minute or till the noodles becomes soft

Take the noodles out of the boiled water and pour chilled water on it. By pouring chilled water, the shape of noodle will remain intact. Keep the noodles aside

Take a pan and heat oil on medium heat

Add ginger and green chilli and sauté it for 1 minute

Add cabbage, carrot, French beans and a pinch of salt, sauté it for 3-4 minutes till vegetables tender a bit

Add noodles, salt and pepper then sauté for 2 minutes. Note that add salt a bit less than estimation as chilli sauce and soya sauce will already have some salt content

Make the flame high and add soya sauce and chilli sauce, sauté it for a minutes

The stuffing is ready, keep it aside and let it sit for 10 minutes to cool down

Take the dough made for covering and divide it into 4 equal pieces

Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter

Cut the big circle into two semicircles

Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image1

Stick it and cone shape is ready

Add 2 tablespoon of filling inside the cone

Use a little water, make area moisture and stick the two flaps together with your finger making 5-6 small pinch marks on that side

Repeat this for all the samosas

Heat the oil for deep frying on medium heat

Once oil is hot, reduce the heat to slow and put samosa in oil for frying

Make sure that samosa should be submerged fully in oil

Fry each side of samosa for 3-4 minutes or till it gives light golden in color

Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel

Keep samosa on kitchen towel to remove the access oil. Samosas are ready.

Serve it with tamrind chutney (sweet and sour sauce) made with tamarind and dates

Tip: To make the cover crispy, ghee (Clarified butter) measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.

INFO & TIPS

you can egg n bread crumbs also

POSTED ON

11 May 2018

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