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
-
Sift flour and semolina into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved.
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Add the water and salt mix until you have a soft dough. Now knead the dough for 10 minutes.
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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.
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For samosa filling:-
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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.
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Add soy sauce,chilly sauce and stir it again for a couple of seconds and switch off the flame.
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Now add the salt and white pepper powder mix it well.let it cool a bit before making samosas.
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Method of making samosas:
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Knead the dough again and divide it into 12 equal portions.
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Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 8 inches in diameter.
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Now cut the circle into 4 triangle pieces.
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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.
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Now heat oil in a pan and deep fry 2-3 samosas at a time ,till crisp and golden brown colour.
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Serve hot with garlic sauce.
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