Thursday, December 13, 2012

Chinese Samosa

  • 2 cups Cabbage(finely chopped)
  • 2tbsp Capsicum( finely chopped)
  • 2tbsp Carrots(shredded)
  • 1 small onion (finely chopped)
  • 1tsp Light soy sauce
  • 1/2tsp red chilly sauce
  • 1tsp Garlic ( chopped)
  • 1 Green chilly (finely chopped)
  • 1tsp white pepper powder
  • 1/2 cup Fine semolina/Chiroti rava
  • 1cup Maida
  • 3tbsp hot oil
Cooking Directions

  1. Sift flour and semolina into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved.
  2. Add the water and salt mix until you have a soft dough. Now knead the dough for 10 minutes.
  3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.
  4. For samosa filling:-
  5. Heat 1tbsp of oil in a wok or pan,add chopped garlic,giner and sauté for a couple of seconds,add all the chopped vegetable and stir fry on high heat till the mixture is dry.
  6. Add soy sauce,chilly sauce and stir it again for a couple of seconds and switch off the flame.
  7. Now add the salt and white pepper powder mix it well.let it cool a bit before making samosas.
  8. Method of making samosas:
  9. Knead the dough again and divide it into 12 equal portions.
  10. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 8 inches in diameter.
  11. Now cut the circle into 4 triangle pieces.
  12. Now fill each triangle with the stuffing and close it and Seal the edge with a little water on your fingers. Press the edges to make the seal tight.
  13. Now heat oil in a pan and deep fry 2-3 samosas at a time ,till crisp and golden brown colour.
  14. Serve hot with  garlic sauce.


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