Chinese samosa

My husband loves samosa. He asked to make samosa with some different stuffing. So i am making noodles samosa or Chinese samosa. Chinese samosa is a fusion of Indian and Chinese cuisine. Instead of adding potato stuffing i am using noodles as the stuffing. So do like the recipe.

Servings: 4-5

Noodles samosa

Noodles samosa


For making noodles

Noodles: 400 gm

Oil: 4 tbsp+ 1 tbsp to add in boiling noodles

Onions: 2 sliced

Spring onion: 1 chopped

Capsicum: 2 thinly sliced

Carrot: 1 thinly sliced

Cabbage: 1/4 cup shredded

French beans: 7-8 thinly sliced

Salt: to taste

Soya sauce: 2tbsp

Tomato ketchup: 2 tbsp

Green chilli sauce: 1 tbsp

Ginger- garlic paste: 2tsp

Black pepper: 1 tsp

Vinegar: 1tbsp

For dough:

Maida:200 gms

Oil:2 tbsp

Salt:to taste

Oil: for deep frying


For making dough

1. Take maida in a bowl and add oil and salt. Add water and knead a stiff dough. Keep it aside for half an hour.

For making noodles

2.Boil 5-6 cups of water in a pan adding 1 tsp salt and a little oil. Add noodles in it. Cook noodles till they become soft but don’t overcook them .(Stir in between while cooking noodles).

3. Drain the water in colander or sieve. Add cold water and once again drain the water. Keep noodles aside and add 1 tbsp oil so that noodles did not stick to each other.

4.Heat 4 tbsp of oil in kadai. Add ginger – garlic paste and onions; saute for 2-3 minutes or till onions become translucent. Add carrots, cabbage, french beans, and saute for 3-4 minutes

5. Add capsicum,spring onions and cook but don’t overcook . Vegetables should have some crunch in it. Add salt, soya sauce, green chilli, tomato ketchup and stir.

6.Add cooked noodles mix well so that noodles and vegetables get mixed completely.

Making samosas:

7. Divide the dough in equal balls. Roll chapati from one ball.

8. Cut it into two semi circles. Take one half and give it a shape of cone by overlapping one side over other. Press the edges.

9. Fill the noodles stuffing in it and seal the open ends.

10. Heat sufficient oil in kadai. Put 3-4 samosa at a time and fry them on medium heat so that they cook well from inside. Cook till they become crispy and golden in colour.

11. Place them on absorbent paper so that excess oil can be removed.

12. Serve these chinese samosas with tomato ketchup.


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