Chinese Samosa Recipe

Ingredients

( 1 ) 50 grams spaghetti (break into small pieces)

( 2 ) 3 table spoons oil

( 3 ) 100 grams shredded cabbage

( 4 ) 50 grams sliced capsicums

( 5 ) 50 grams french beans, cut into long strips

( 6 ) 50 grams carrots, cut into long strips

( 7 ) ½ cup sprouted mung

( 8 ) 1 tea spoon chilli sauce

( 9 ) 1 tea spoon soya sauce

(10) 1 tea spoon red chilli powder

(11) 1 cup maida

(12) ½ lime

(13) 4 tea spoon baking powder

(14) Oil for frying

(15) A pinch ajinomoto

(16) Salt to taste

Method

( 1 ) Heat plenty of water. When it starts boiling, add the spaghetti. Add 1 table spoon of refined oil while the spaghetti is being cooked. When the spaghetti is cooked, remove it from the fire and immediately strain in a colander (or a large soup strainer) under cold running water. This helps the spaghetti to separate. Add 2 tea spoons of oil so that the spaghetti does not stick with one another (use after 1 hour).

( 2 ) Heat the oil on a high flame in a wok. Add the vegetables, salt and ajino­moto and stir fry over a high flame till the vegetables are half done. Add the chilli sauce, spaghetti, soya sauce, and red chilli powder. Mix well.

( 3 ) For the outer covering, mix maida, oil, salt, lime juice and baking powder. Add enough water to form a semi-soft dough. Knead the dough. Divide the dough into small balls. Roll out each ball into a puri. Put the stuffing in the centre of the puri.

( 4 ) Roll up like a bundle (potali). You can also shape like regular Punjabi samosas or ghugharas and seal the edges. Deep fry in hot oil.

Variation

( 1 ) Chinese Ghughara : Shape like regular ghugharas (kanan)

( 2 ) Wontons : If you shape them like spring they are called wontons.

Courtesy - Aneri - My Favourite Recipe