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.
