By For vegetable filling
Ingredients:
• Cabbage 1 cup (shredded)
• Capsicum ½ cup (juliennes)
• Carrots ½ cup (juliennes)
• Oil 2 tbsp
• Garlic 2 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• French Beans ½ cup (chopped)
• Corn kernels ½ cup
• Salt & pepper to taste
• Sugar 1 tsp
Sauces:
1. Schezwan sauce 2 tbsp
2. Red chilli sauce 1 tbsp
3. Ketchup 1 tbsp
4. Soy sauce 1 tsp
5. Vinegar 1 tsp
• Spring onion greens 2 tbsp (chopped)
Method:
• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.
• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.
• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.
Sweet and Sour Dipping sauce
Ingredients:
• Water 4 tbsp
• Sugar 2 tbsp
• Ketchup 4 tbsp
• Vinegar 2 tbsp
• Soy sauce 1 tsp
• Red chilli sauce 1 tbsp
• Salt and pepper to taste
Methods:
• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.
For making samosa:
Ingredients:
• Samosa Patti (readymade)
• Vegetable filling
• Oil for frying
• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)
Method:
• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.
• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.
• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.
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