Chinese Samosa: A Crispy Indo-Chinese SnackVeg
Discover how to make delicious, crispy Chinese Samosas at home! This Indo-Chinese twist on the classic Indian snack features a savory, flavor-packed filling of shredded cabbage, bean sprouts, carrots, and aromatic ginger-garlic, tossed in soy and red chili sauces. Learn the simple technique to fold these triangles perfectly and fry them to golden-brown perfection. A fantastic, crunchy appetizer that is sure to be a crowd-pleaser at your next gathering!
Ingredients
1 tbsp Oil
1 tbsp Ginger-Garlic Paste
1 cup Cabbage (shredded)
1 cup Moong Sprouts (Bean)
1 cup Carrot (julienned)
1 tsp Soy Sauce
1 tsp Red Chilli Sauce
to taste Salt
to taste Black Pepper
As required Samosa Patti (ready-made pastry sheets)
as needed Water
As required Refined flour slurry (a mixture of refined flour and water for sticking the edges)
As required Oil (for deep frying)
Instructions
Step 1— Prepare the Stuffing
1
Heat a wok with a tablespoon of vegetable oil. Once hot, lower the flame and add crushed ginger and garlic.
2
Increase the flame to high and sauté for 30 seconds to remove the raw smell.
3
Add the shredded cabbage, bean sprouts, and julienned carrots. Add salt to help the vegetables sweat and release moisture.
4
Stir in the soy sauce and continue to sauté on high heat until the vegetables are cooked and have reduced in quantity.
5
Finish by adding freshly crushed black pepper and a touch of red chilli sauce. Mix well and set aside to cool down completely.
Step 2— Assemble the Samosas
1
Take a samosa patti (ready-made pastry strip) and lightly dampen it with water to make it pliable.
2
Place a spoonful of the cooled vegetable mixture onto the patti.
3
Fold the patti into a triangle shape by wrapping the filling tightly.
4
Use a refined flour slurry (flour and water mixed in equal parts) as an "edible glue" to seal the edges of the patti firmly.
Step 3— Frying
1
Heat oil in a deep vessel. Once hot, deep-fry the assembled samosas on a high flame until they reach a crisp, golden-brown finish.
2
Serve hot and enjoy!
