Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mini chinese samosa. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mini chinese samosa is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Mini chinese samosa is something that I’ve loved my entire life.
Mini chinese samosa step by step. 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.
To get started with this particular recipe, we must prepare a few components. You can have mini chinese samosa using 18 ingredients and 27 steps. Here is how you cook that.
The ingredients needed to make Mini chinese samosa:
- Make ready 1 Cup all purpose flour
- Take 1 Teaspoon Semolina
- Take 3 Tablespoons Ghee (Clarified butter)
- Prepare 1/4 Teaspoon seeds carom (ajwain)
- Take To Taste Salt
- Get Water
- Prepare 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
- Prepare 1 Teaspoon chopped ginger finely
- Get 1 Teaspoon green chilli finely chopped
- Get 1 Teaspoon pepper powder
- Get 1 Teaspoon soya sauce
- Prepare 1/2 Teaspoon chilli sauce
- Get 1/2 Tablespoon oil
- Get To Taste salt
- Get 3 Cups Oil for deep frying
This easy snack recipe is ideal for occasions like kitty parties and anniversaries or can be served as a evening snack. Method For the mini spinach and cheese samosa dough. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Moong Dal Mini Samosas are perfect little bites to put a zing into any festive occasion.
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.
These samosas are made from Moong Dal Namkeen that you in stores with the addition of a few spices to add to the flavors of this quick samosa. These samosas also make for perfect tea time snack or an appetizer for parties for the holiday season. Serve Moong Dal Mini Samosas with date tamarind chutney. Take samosa sheet and make pocket,add chicken stuffing in the center,add mozzarella cheese & chicken stuffing and roll into the shape of samosa and seal corners with all-purpose flour & water mixture. Follow the same process and make bite size samosa.
So that’s going to wrap it up for this special food mini chinese samosa recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
