Saturday, 18 April 2015

Noodle Samosa-Schezwan Noodle Samosa-Chinese Samosa

Preparation Time-40 Minutes


For Dough-

  • All purpose flour-200 gm
  • Cooking oil-4 tbsp
  • Salt-1/2 tsp
  • Lukewarm water

For Filling-

  • Boiled Noodles-200 gm
  • Chopped onion-1
  • Chopped garlic-4
  • Tomato Katchup-1 tbsp
  • Schezwan chutney-2 tsp
  • Red chilli powder-1/2 tsp
  • Salt to taste
  • Cooking oil for fry


Dough Preparation:

  • Add salt and oil into the flour and mix it properly.
  • Add luke warm water and knead it into chapati dough, keep it aside.

Noodle Preparation:

  • Heat a pan. add cooking oil and let the oil heat.
  • Add chopped garlic and chopped onion and fry it for a minute on medium flame.
  • Add red chilli powder, schezwan chutney, tomato ketchup and little salt.
  • Add boiled noodles and mix it, fry it for a minute on medium flame.
  • Turn off the flame and let the noodles cool down.

Samosa Preparation:

  • Make equal size small balls of the dough.
  • Take one ball, dust it with plain flour and roll it like puri.
  • Divide the puri into two part with the help of knife.
  • Take one part,  join the two ends, press the edges well so that samosa cone is sealed. 
  • Stuff the samosa cone with the prepared schezwan noodles and seal the top edges by applying little water on the edges.
  • Prepare all the samosas this way and keep it aside for frying.

Frying process:

  • Heat oil for deep frying in a kadai or pan, put small ball of dough into the hot oil to check the temperature.
  • Once the oil is heated, put 3-4 samosa one by one into the hot oil.
  • Fry it till it turns golden from both sides, flip it to fry other side.
  • Take it out on the kitchen towel to absorb extra oil from it.
  • Repeat the process to fry all the remaining samosas.
  •  Serve hot with spicy green chutney.