Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mini chinese samosa. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Please Upgrade to hindi mega pack to watch FOODFOOD Click to Subscribe. How to make Samosa with a chinese twist.-Samosa with a chinese twist. Ingredients for Mini Chinese Samosa Recipe. Scientific structure, automatic forming: According to the forming characteristics of dumplings, Using quantitative feeding control two-way synchronous.
Mini chinese samosa is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Mini chinese samosa is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook mini chinese samosa using 18 ingredients and 27 steps. Here is how you can achieve that.
The ingredients needed to make Mini chinese samosa:
- Make ready 1 Cup all purpose flour
- Make ready 1 Teaspoon Semolina
- Take 3 Tablespoons Ghee (Clarified butter)
- Make ready 1/4 Teaspoon seeds carom (ajwain)
- Make ready To Taste Salt
- Take Water
- Prepare 1 Cup noodles boiled and (refer process for this)
- Prepare 1/8 Cup beans chopped french
- Prepare 1/3 Cup carrot chopped
- Prepare 1/3 Cup cabbage chopped
- Make ready 1 Teaspoon chopped ginger finely
- Get 1 Teaspoon green chilli finely chopped
- Prepare 1 Teaspoon pepper powder
- Make ready 1 Teaspoon soya sauce
- Prepare 1/2 Teaspoon chilli sauce
- Take 1/2 Tablespoon oil
- Make ready To Taste salt
- Prepare 3 Cups Oil for deep frying
Onion samosas in other words kadai samosas or mini samosas. Divide the dough in to equal balls. Roll out each ball in to thin chappathis and dust little maida on top. Roll out another portion and again cut into strips and prepare the layered samosas in this way.
Steps to make Mini chinese samosa:
- 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 tbsp 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 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.
Roll out each ball in to thin chappathis and dust little maida on top. Roll out another portion and again cut into strips and prepare the layered samosas in this way. Serve the Chinese Samosa hot and fresh, while the textures are still fresh and scrumptious. Indeed, a perfect snack that can be served as an evening snack as well as a starter for any party. Moong Dal stuffed Mini Samosa are a wonderful snack to serve this Diwali.
So that’s going to wrap it up for this exceptional food mini chinese samosa recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
