A creative fusion of Indian and Chinese flavour
A creative fusion of Indian and Chinese flavour
Ingredients
1 cup Maida
1 tbsp sesame seeds
1 tbsp ghee
Oil for frying
Boiled noodles
½ cup carrots, grated.
½ cup Bell pepper
½ cup cabbage
1 cup steamed chicken, minced
1 tbsp soya sauce
1 tbsp ajinomoto
½ tbsp white pepper powder
1 tbsp red chilli sauce
1 tbsp ginger and garlic finely, chopped
Salt
Directions
1) Make stiff dough with maida, ghee, little salt, sesame seeds and water.
2) Cover the dough with a wet muslin cloth and keep aside for 1/2 an hr to 1 hr.
3) Chop the noodles into smaller size.
4) Keep a pan on the stove and pour 2 tablespoon of oil.
5) On a high flame fry the vegetables, ginger n garlic and steamed chicken.
6) Add soya sauce, ajinomoto, red chilli sauce, white pepper and little salt. Saute for a minute, add the boiled and chopped noodles to it. Mix well and keep it aside to cool.
7) Take a small ball from the dough and roll it into an oblong circle. Cut the circle into two semi’s.
8) Form a cone with one half and line it with water. Fill the cone with the noodles we prepared and seal it at the bottom.
9) Deep fry and your chinese samosa is ready. Serve it with either green chutney or tomato sauce.
