Chinese Samosa

Gunjan Chopra -

Samosa is a triangular savoury snack having inner stuffing of spicy potato. This Indo-Chinese version of Samosa is having stuffing of noodles. It is delicious and worth all effort. The outer layer is prepared with all-purpose flour.

You will be surprised to know that Samosa is not an Indian originated snack. They are possibly from the middle east before the 10th century. It was originally named Samsa, after the pyramids in Central Asia, the other names are Somsa, Sambosak, Sambusa, Samosa, Samuza.

Never hurt a Samosa by saying no. They too have fillings inside(lol)

Knowledge Corner

Here are some lesser-known fun food facts about Samosa that we should know before starting with this recipe

  • World Samosa Day
    Samosa, one of the most popular Indian street snacks also has a day dedicated to it. Yes, 5th September which is celebrated as Teacher’s day in India also happens to be World Samosa Day.

  • Once a non-vegetarian dish
    Going by gastronomical history, Samosa was never a vegetarian dish. As described by Ibn Batuta, the medieval Moroccan traveller, “Sambusak is minced meat cooked with almonds, pistachios, onions, and spices placed inside a thin envelope of wheat and deep-fried in ghee”.

Ingredients

  • ½ cup all-purpose flour (maida)
  • 1 cup boiled noodles
  • ¼ cup shredded cabbage
  • ¼ cup thinly sliced carrot
  • ¼ cup thinly sliced capsicum
  • ¼ cup sliced onion
  • ½ tsp black pepper
  • ½ tsp chopped ginger
  • ½ tsp chopped garlic
  • 1 ½ tsp tomato ketchup
  • ½ tsp green chilly sauce
  • ½ tsp soya sauce
  • ¼ tsp vinegar
  • Salt to taste

How to proceed

For Dough

  • Make the dough by adding all-purpose flour, oil, salt and water. Allow it to rest for 30 minutes.

For Filling

  • Take water in a pan, bring that water to boil and then add noodles to it. Boil the same for 12-15 minutes.
  • Put 1 tsp oil while boiling noodles. It will make sure that noodles will not stick to each other.
  • Strain the noodles with the help of the strainer and wash them with cold water under the tap for 2 minutes.
  • For the filling, heat a broad non-stick pan, add ginger and garlic and sauté it.
  • Add veggies, tomato ketchup, green chilly sauce, black pepper, vinegar and soya sauce and salt.

For Samosa

  • From the dough, roll out a portion into an oval shape.
  • Cut the oval horizontally into 2 portions using a knife.
  • Take a portion and join the edges using little water to make a cone and add prepared filling in the same and seal it to get a perfect triangular Samosa.
  • Deep fry in the oil till golden and crisp and serve hot with green chutney.
  • Drain on absorbent paper.
  • Serve hot with ketchup.