Veg Chinese Noodle Samosa Recipe

Two all-time favourites from India and China collaborated to shock you! This unique Chinese Noodle Samosa Recipe  is made with a filling of noodles and juicy veggies perked up with soya sauce and also vinegar. The complete effect is astonishing, with the crunchy samosa cover giving way to a succulent noodle filling. Offer the Chinese Noodle Samosa Recipe hot as well as fresh, while the appearances are still fresh and delightful. Undoubtedly, a best treat that can be acted as an evening snack as well as a starter for any type of party.

Veg Chinese Noodle Samosa Recipe

Preparation Time20 Min
Cooking Time30-35 Min
Total Time50 Min – 55 Min
Serves6-8 People

 

Ingredients


For the Stuffing

  • 1 tablespoon oil
  • 1 teaspoon finely sliced ginger (adrak).
  • 2 teaspoon finely chopped garlic (lehsun).
  • 1/2 cup diagonally cut French beans.
  • 1/2 cup diagonally cut carrot.
  • 1/2 cup chopped spring onions (whites as well as greens).
  • 1/2 cup shredded cabbage.
  • 2 teaspoon carefully cut green chilies.
  • Salt to taste.
  • 1/2 cup boiled hakka noodles.
  • 1 teaspoon soy sauce.
  • 1 teaspoon vinegar.

 

For the dough

  • 1 cup plain flour (maida).
  • 1 tablespoon ghee.
  • 1 teaspoon lemon juice.
  • Salt to taste.

 

Other active ingredients

  • Plain flour (maida) for rolling.
  • Oil for deep-frying.

 

For serving

  • Schezuan sauce

Method


For the Stuffing

  1. Heat the oil in a wide non-stick frying pan, include the ginger and garlic and sauté on a high flame for 30 seconds.
  2. Add the French beans, carrot, springtime onions, cabbage, green chilies as well as salt and also sauté on a high flame for 3 to 4 minutes.
  3. Add the noodles, soya sauce and also vinegar, mix well and also prepare on a medium flame for 1 to 2 minutes, while Stirring sometimes and braking it lightly with the help of a ladle. Keep aside.

 

For the dough

Combine all the active ingredients in a deep bowl, mix well and knead right into a semi-soft dough using enough water. Maintain aside.

 

How to make Samosa

  1. Divide the stuffing right into 16 equivalent portions.
  2. Separate the dough right into 8 equivalent parts.
  3. Present a portion of the dough into 150 mm. X 75 mm. (6″ x 3″) size oval utilizing a little plain flour for rolling.
  4. Cut the oval horizontally right into 2 equivalent parts using a blade or knife.
  5. Take a portion of the dough as well as join up with the sides utilizing little water to make a cone.
  6. Stuff the cone with a portion of the stuffing as well as apply little water on the edges to seal it.
  7. Once more use little water and also seal both the edges to get an ideal triangle samosa.
  8. Repeat with the remaining dough and stuffing to make 15 even more samosas.
  9. Heat up the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame, till they turn golden brownish in color from both the sides. Take them out on an absorbent paper.
  10. Repeat step 9 to deep-fry 8 more samosas in another set. Offer hot with Schezuan sauce.

Chef Tips:  If you don’t have Haka noodles than you can also use Maggie Noodles but it will change the taste of the samosa little different.

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