A new post after a little more wait for you all !...this time it is superb crispy and tasty snack for tea time...its Vegetable Chinese Samosa!
Well,many of you will think "samosa's and that too chinese???" "what a weird combo"...but NO...it's awesome and surprisingly lip-smacking good!
I have this love for indo-chinese dishes a lot and so I keep making some or the other at home.
I wanted to have the vegetable spring rolls for a long time but I was running short of pastry sheets or spring roll sheets and did not have any intensions of making them! So thought of making a samosa or a bonda out of the similar filling.
Tried a crispy version of samosa and surprisingly it was delicious with the noodle and vegetable filling and a combination of these with sauces was amazing.
Enjoyed them with a hot cup of tea....as I am tea lover but love coffee too but only at midnight! :D
Try them and enjoy!
Vegetable Chinese Samosa
Ingredients
- 100 Grams Vegetable Hakka Noodles
- 1 Tablespoon Garlic and Ginger,minced
- Vegetables as per choice:
- 1/4th Cup Cabbage,sliced
- 1/4th Cup Green Bell Pepper,sliced
- 2 Tablespoons Button Mushrooms,chopped
- 2 Sprigs Spring Onion / Scallions,chopped
- 1/4th Cup Carrot,sliced
- Salt as per need
- 1/2 Teaspoon Sugar
- 1 & 1/2 Tablespoon Tomato Ketchup
- 1 Teaspoon Soy Sauce
- 1 Teaspoon White Vinegar
- 1 Teaspoon Red Chili Sauce
- 1 Teaspoon Green Chili Sauce
- 1/2 Teaspoon Chili-Garlic Sauce
- 2 Tablespoons Oil to shallow fry the stuffing
- For the cover:
- 8 Pastry Sheets/ Spring Roll Sheets
- OR
- 1 Cup All Purpose Flour / Maida
- 2 Tablespoons Rava / Semolina
- Salt
- 1/2 Teaspoon Sugar
- Oil to deep fry
Instructions
Firstly,cook the noodles as per packet instructions.
Keep them aside.
Make the dough for the cover and keep aside or use ready made sheets.
For dough,in a mixing bowl,combine all the ingredients mentioned under "For Cover".
Make a tight dough.
Cover with a cling wrap or damp cloth and keep aside.
In a shallow pan,add little oil.
When its hot,add minced garlic and ginger.
Fry for a while till it will leave a nice aroma.
Now add all the veggies.
Add salt,sugar.
Add all the sauces mentioned.
MIx well and cook on high flame.
They are done when they ooze nice aroma and burnt flavor from vegetables.
Make sure you dont burn them.
Now bring the flame back to low,add noodles.
Toss them well so that the entire vegetable mixture is coated well on the noodles.
Now make the samosa and stuff them.
Heat oil to deep fry.
When hot,slowly drop samosas in oil and fry till golden and crisp.
Enjoy with chutney or sauce and tea!
Keep them aside.
Make the dough for the cover and keep aside or use ready made sheets.
For dough,in a mixing bowl,combine all the ingredients mentioned under "For Cover".
Make a tight dough.
Cover with a cling wrap or damp cloth and keep aside.
In a shallow pan,add little oil.
When its hot,add minced garlic and ginger.
Fry for a while till it will leave a nice aroma.
Now add all the veggies.
Add salt,sugar.
Add all the sauces mentioned.
MIx well and cook on high flame.
They are done when they ooze nice aroma and burnt flavor from vegetables.
Make sure you dont burn them.
Now bring the flame back to low,add noodles.
Toss them well so that the entire vegetable mixture is coated well on the noodles.
Now make the samosa and stuff them.
Heat oil to deep fry.
When hot,slowly drop samosas in oil and fry till golden and crisp.
Enjoy with chutney or sauce and tea!
Details
Prep time: Cook time: Total time: Yield: 8
Tips;
- I could make 8 large / big samosas of this stuffing and the dough plus a little more of 3 Tablespoons of stuffing was left. So adjust accordingly.
- I am not sharing step wise pictures for this recipe as it was done in a hurry so missed out on lot of clicks. Pardon me for that!
- These samosas taste yummm when consumed immediately.
- Fry them on low flame. This will yield very crisp samosa.
- I have few more samosa recipes shared on mywebsite here. Check them too: Mushroom Samosa and Potato stuffed Samosa
Enjoy! :)
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