Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

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.

 

 

 

 

Latest News and updates, Follow and connect with us on FacebookTwitterand Linkedin

Get the latest updates directly on your mobile, save and send a message at +91-9899909957 on Whatsapp to start

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *