The best Mini chinese samosa

There are numerous resources of details on cooking. Some info is geared towards knowledgeable cooks and also except the typical individual. It can be perplexing to wade through all of the offered info. Thankfully, this Mini chinese samosa recipe is easy to do and will certainly give you some excellent ideas. They will help anybody, even a newbie.

Prepare all purpose flour.
Provide Semolina.
Provide Ghee (Clarified butter).
You need to prepare seeds carom (ajwain).
Prepare Salt.
You need to prepare Water.
You need to prepare noodles boiled and (refer process for this).
You need to prepare beans chopped french.
You need to prepare carrot chopped.
You need cabbage chopped.
Prepare chopped ginger finely.
Prepare green chilli finely chopped.
You need to prepare pepper powder.
Prepare soya sauce.
You need chilli sauce.
Use oil.
Provide salt.
You need Oil for deep frying.

Short Tips:

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..

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