Ahhh.... My love for food is going to be my downfall one of these days I am telling you. I just stood on the weighing scale the other day, and the one kg rise almost gave me a heart attack! Khair, this just means extra time in the gym. Though looking at a group of handsome men flexing their biceps is no hardship, I can assure you! *wink wink*
One of my greatest weaknesses would definitely be Chinese food. Sigh!! What a cuisine! Those long, luscious noodles and the spicy, tangy sauces! Nothing I say, absolutely nothing except for a few good men can make my mouth drool that effectively drool. :D
So, one of these days, I was sitting with my plate of noodles resting in my lap. And another one of my brilliant ideas crossed my mind. Why not try a cross combination of the Indian and Chinese cuisine! Okay, so it may have been done previously. But my ideas top them all anyway.
Hence came the brilliant concept of the Chinese samosa. Check it out darling and if you don’t like it, well, your taste has certainly not developed with age! Enjoy!!
INGREDIENTS:
• Plain flour (maida) – 1 cup
• A pinch of salt
• Oil - 2 tbsp
• Water
FOR THE STUFFING:
• Boiled noodles - 1 cup
• Shredded cabbage - 2 cup
• Grated carrot - 1/2 cup
• Green spring onions, white diced in small pieces - 2 tbsp
• Ajinomotto - ½ tsp
• Soya sauce - 1 tsp
• Oil - 1 tbsp
• Oil for deep frying
• Salt to taste
METHOD TO PREPARE DOUGH:
• Combine the maida, salt and oil. Mix well in a bowl.
• Add a little water and knead to make a tight dough.
• Cover and rest it for 15 minutes.
• Knead again and divide into 6 equal portions. Keep aside.
METHOD TO PREPARE STUFFING:
• Heat oil in a pan. Add spring onions and saute till golden brown.
• Add the cabbage, carrot and saute for 5 minute on slow flame.
• Add ajinomotto and salt.
• Add the noodles and mix it gradually. Cook it for 2-3 minutes.
• Add soya sauce. Remove from the flame and keep it to cool.
• Divide the mixture into 12 equal portions and keep aside.
METHOD TO PROCEED:
• Roll out each portion of the dough into a thin oval chapati. Cut into half.
• Take one half and apply little water on the straight edge.
• Fold the edge to make a cone such that watered edges are overlapped and sealed.
• Put the stuffing into it and seal it to make a samosa.
• Repeat the step 3 and 4 to make 12 more samosas.
• Heat oil and deep fry the samosas on medium flame till it turn golden brown from all the sides.
• Serve hot with tomato sauce.
Recipe by - ASTHA
RecipeAdda Team
Sep 26, 2011 | 12:10 PM IST
