Recipe of Speedy Mini chinese samosa

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The ingredients needed to make Mini chinese samosa:

1. Take 1 Cup all purpose flour
2. Take 1 Teaspoon Semolina
3. Get 3 Tablespoons Ghee (Clarified butter)
4. Get 1/4 Teaspoon seeds carom (ajwain)
5. Get To Taste Salt
6. Prepare Water
7. Get 1 Cup noodles boiled and (refer process for this)
8. Take 1/8 Cup beans chopped french
9. Make ready 1/3 Cup carrot chopped
10. Take 1/3 Cup cabbage chopped
11. Prepare 1 Teaspoon chopped ginger finely
12. Make ready 1 Teaspoon green chilli finely chopped
13. Take 1 Teaspoon pepper powder
14. Get 1 Teaspoon soya sauce
15. Make ready 1/2 Teaspoon chilli sauce
16. Make ready 1/2 Tablespoon oil
17. Get To Taste salt
18. Make ready 3 Cups Oil for deep frying

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Instructions to make Mini chinese samosa:

1. For covering, take a bowl and mix all the dry ingredients well
2. Knead tight dough, cover it with a damped cotton cloth and keep it aside
3. For the noodles, boil water on medium heat and add noodles
4. Boil it for 3-4 minute or till the noodles becomes soft
5. 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
6. Take a pan and heat oil on medium heat
7. Add ginger and green chilli and sauté it for 1 minute
8. Add cabbage, carrot, French beans and a pinch of salt, sauté it for 3-4 minutes till vegetables tender a bit
9. 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
10. Make the flame high and add soya sauce and chilli sauce, sauté it for a minutes
11. The stuffing is ready, keep it aside and let it sit for 10 minutes to cool down
12. Take the dough made for covering and divide it into 4 equal pieces
13. Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
14. Cut the big circle into two semicircles
15. 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
16. Stick it and cone shape is ready
17. Add 2 tbsp of filling inside the cone
18. 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
19. Repeat this for all the samosas
20. Heat the oil for deep frying on medium heat
21. Once oil is hot, reduce the heat to slow and put samosa in oil for frying
22. Make sure that samosa should be submerged fully in oil
23. Fry each side of samosa for 3-4 minutes or till it gives light golden in color
24. Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
25. Keep samosa on kitchen towel to remove the access oil. Samosas are ready.
26. Serve it with tamrind chutney (sweet and sour sauce) made with tamarind and dates
27. 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.

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