Hiya everybody, this time we will provide you with mini chinese samosa recipes of dishes which might be straightforward to grasp. We are going to share with you the recipes that you’re on the lookout for. I’ve made it many occasions and it is so scrumptious that you just guys will adore it.
Please Upgrade to hindi mega pack to watch FOODFOOD Click to Subscribe. How to make Samosa with a chinese twist.-Samosa with a chinese twist. Ingredients for Mini Chinese Samosa Recipe.
Mini chinese samosa is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Mini chinese samosa is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mini chinese samosa using 18 ingredients and 27 steps. Here is how you can achieve that.
The ingredients needed to make Mini chinese samosa:
- Make ready 1 Cup all purpose flour
- Make ready 1 Teaspoon Semolina
- Make ready 3 Tablespoons Ghee (Clarified butter)
- Get 1/4 Teaspoon seeds carom (ajwain)
- Make ready To Taste Salt
- Prepare Water
- Get 1 Cup noodles boiled and (refer process for this)
- Take 1/8 Cup beans chopped french
- Prepare 1/3 Cup carrot chopped
- Prepare 1/3 Cup cabbage chopped
- Make ready 1 Teaspoon chopped ginger finely
- Get 1 Teaspoon green chilli finely chopped
- Prepare 1 Teaspoon pepper powder
- Take 1 Teaspoon soya sauce
- Take 1/2 Teaspoon chilli sauce
- Get 1/2 Tablespoon oil
- Make ready To Taste salt
- Make ready 3 Cups Oil for deep frying
Machine,Mini Samosa Making Machine,Commercial Samosa Making Machine For Sale,Dumpling What Applications of our mini samosa making machine ? Here is the recipe of Mini Samosa that can add a flavour as snacks of Diwali. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the mini samosas will turn out oily and soggy.
Steps 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.
Serve the Chinese Samosa hot and fresh, while the textures are still fresh and scrumptious. Indeed, a perfect snack that can be served as an evening snack as well as a starter for any party. Samosa was my second post, when I started this blog. I have come a long way since then and The most popular, versatile and tasty SAMOSA!!! The crunchy shell with mouth watering potato.
Above is the way to cook mini chinese samosa, very easy to make. Do the cooking stages accurately, relax and use your heart then your cooking might be delicious. There are a lot of recipes you could try from this web site, please discover what you want. When you like this recipe please share it with your pals. Happy cooking.
