Chinese Patti samosa-

Ingredients for Chinese Patti samosa-

• 1.5 cup maida
• Salt to taste
• 2 tbsp oil
• Water to knead the dough

For stuffing

• 2 tbsp oil
• 1 tbsp ginger garlic paste
• 2 sliced onion
• ½ cup julienned of carrot
• 1 cup thinly sliced cabbage
• ½ cup capsicum slice
• ½ tsp sugar
• 2 tsp soya sauce
• 2 tbsp red chili sauce
• 2 tbsp tomato ketchup
• 1 tbsp schezwan sauce
• 1 tsp vinegar
• Salt to taste
• ½ tsp black pepper
• Some spring onion greens

For maida slurry

• 2 tbsp maida
• Some water

Other ingredients

• Oil for deep frying

INSTRUCTIONS

Making samosa sheet

In a mixing bowl, add maida, salt, and oil. Mix well.

• Add water gradually and knead a soft and smooth dough.
• Cover and red dough for 15-20 minutes.
• Now divide the dough into equal size balls.
• Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way.
• Now apply some oil to the rolling roti and stick another roti on the top. put the sheet on hot Tawa and roast for just 10 sec on both sides.
• Separate both sheets and keep them aside.

Making stuffing

• Heat oil in a pan, then adds ginger-garlic paste and slice onion. Sauté for a minute.
• Now add sliced carrot, thinly sliced cabbage, sliced capsicum, and some sugar.
• Mix well and sauté the vegetable on high flame till it slightly shrinks
• Now in a bowl, add soya sauce, red chili sauce, tomato ketchup, schezwan sauce, and vinegar. Mix well.
• Then add salt and pepper. Mix well.
• Add boiled noodles and mix well.
• Switch off the gas and sprinkle some spring onion greens on it.

Making Chinese samosa

• Cut samosa sheet into 4 equal parts.
• seal with two ends with maida paste and make a cone of samosa.
• Add stuffing to it and press slightly.
• Apply some more maida slurry on unfolding ends and seal the samosa. Make all samosas in a similar way.
• Heat oil in a pan, add folded samosa, and fry it on medium flame till it becomes golden brown and crispy from both sides.
• Serve Chinese samosa with tomato ketchup.