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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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1.
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.
2.
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.
3.
Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.
4.
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.
5.
Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

Key Ingredients: Cabbage (shredded), Capsicum (juliennes), Carrot (juliennes), Oil, Garlic (chopped), Ginger (chopped), Green chillies (chopped), French beans (chopped), Corn kernels, Salt and pepper, Sugar, Schezwan sauce, Red chilli sauce, Ketchup, Soy sauce, Vinegar, Spring onion greens (chopped), Samosa patti (readymade), Vegetable filling, Oil for frying, Refined flour slurry

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