Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, mini chinese samosa. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Mini chinese samosa is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Mini chinese samosa is something that I’ve loved my whole life. They are fine and they look fantastic.
Mini chinese samosa Samosa is India's popular snack item. This recipe is dedicated to people who like Chinese food. This is my own created combination of Samosa with Chinese filling.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook mini chinese samosa using 18 ingredients and 27 steps. Here is how you cook that.
The ingredients needed to make Mini chinese samosa:
- Prepare 1 Cup all purpose flour
- Get 1 Teaspoon Semolina
- Take 3 Tablespoons Ghee (Clarified butter)
- Get 1/4 Teaspoon seeds carom (ajwain)
- Take To Taste Salt
- Get Water
- Make ready 1 Cup noodles boiled and (refer process for this)
- Make ready 1/8 Cup beans chopped french
- Take 1/3 Cup carrot chopped
- Make ready 1/3 Cup cabbage chopped
- Prepare 1 Teaspoon chopped ginger finely
- Make ready 1 Teaspoon green chilli finely chopped
- Take 1 Teaspoon pepper powder
- Prepare 1 Teaspoon soya sauce
- Prepare 1/2 Teaspoon chilli sauce
- Get 1/2 Tablespoon oil
- Make ready To Taste salt
- Make ready 3 Cups Oil for deep frying
These samosas are made from Moong Dal Namkeen that you in stores with the addition of a few spices to add to the flavors of this quick samosa. These samosas also make for perfect tea time snack or an appetizer for parties for the holiday season. Serve Moong Dal Mini Samosas with date tamarind chutney. Cover the small dough balls with a tea towel while you begin to roll, this will help to stop them from drying out.
Instructions to make Mini chinese samosa:
- For covering, take a bowl and mix all the dry ingredients well
- Knead tight dough, cover it with a damped cotton cloth and keep it aside
- For the noodles, boil water on medium heat and add noodles
- Boil it for 3-4 minute or till the noodles becomes soft
- Take the noodles out of the boiled water and pour chilled water on it. By pouring chilled water, the shape of noodle will remain intact. Keep the noodles aside
- Take a pan and heat oil on medium heat
- Add ginger and green chilli and sauté it for 1 minute
- Add cabbage, carrot, French beans and a pinch of salt, sauté it for 3-4 minutes till vegetables tender a bit
- Add noodles, salt and pepper then sauté for 2 minutes. Note that add salt a bit less than estimation as chilli sauce and soya sauce will already have some salt content
- Make the flame high and add soya sauce and chilli sauce, sauté it for a minutes
- The stuffing is ready, keep it aside and let it sit for 10 minutes to cool down
- Take the dough made for covering and divide it into 4 equal pieces
- Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
- Cut the big circle into two semicircles
- Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image1
- Stick it and cone shape is ready
- Add 2 tbsp of filling inside the cone
- Use a little water, make area moisture and stick the two flaps together with your finger making 5-6 small pinch marks on that side
- Repeat this for all the samosas
- Heat the oil for deep frying on medium heat
- Once oil is hot, reduce the heat to slow and put samosa in oil for frying
- Make sure that samosa should be submerged fully in oil
- Fry each side of samosa for 3-4 minutes or till it gives light golden in color
- Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
- Keep samosa on kitchen towel to remove the access oil. Samosas are ready.
- Serve it with tamrind chutney (sweet and sour sauce) made with tamarind and dates
- Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.
Dip a mini dough ball into flour or lightly dust the surface and roll out using a rolling pin. Try this stylish and quick canapé idea, perfect for a relaxed cocktail evening, or Christmas Eve, with. Mini Spinach And Cheese Samosa is a delectable fusion recipe that will be a perfect snack to binge on during monsoon season with a cup of tea. Samosa is one of the most preferred Indian snack and the goodness of spinach and cheese in it makes it even more mouth-watering. Making this dish is not a difficult task.
So that’s going to wrap it up with this special food mini chinese samosa recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
