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Chinese Pocket Samosa Recipe

Chinese Pocket Samosa
How to make Chinese Pocket Samosa

Give your regular potato filled samosa an interesting twist with this Chinese pocket samosa which has a sweet and tangy taste. Filled with various vegetables and deep-fried until golden brown, it makes for a delicious snack.

  • Total Cook Time 35 mins
  • Prep Time 25 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Chinese Pocket Samosa

  • 1 Cup Cabbage (shredded)
  • 1/2 cup Capsicum (juliennes)
  • 1/2 cup Carrot (juliennes)
  • 2 tbsp Oil
  • 2 tbsp Garlic (chopped)
  • 1 tbsp Ginger (chopped)
  • 2-3 Green chillies (chopped)
  • 1/2 cup French beans (chopped)
  • 1/2 cup Corn kernels
  • to taste Salt and pepper
  • 1 tsp Sugar
  • 2 tbsp Schezwan sauce
  • 1 tbsp Red chilli sauce
  • 1 tbsp Ketchup
  • 1 tsp Soy sauce
  • 1 tsp Vinegar
  • 2 tbsp Spring onion greens (chopped)
  • Samosa patti (readymade)
  • Vegetable filling
  • Oil for frying
  • 4 tbsp refined flour + 4tbsp water) Refined flour slurry

How to Make Chinese Pocket Samosa

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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 on high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt & 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.
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.
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