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Chinese Strips Samosa

Chinese Strips Samosa


Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40


Serves 4

  • For dough: 2 cup maida

  • 3-4 tbsp oil/ghee

  • 1 tsp carrom seeds (ajwain)

  • 1 tsp salt or as per your taste

  • For filling: 2 cup instant noodles (I have used chings schezwan noodles)

  • 1 onion finely chopped

  • 1 cup Cabbage chopped

  • 1/4 cup carrot chopped

  • 2 green chillies finely chopped

  • 2 tbsp tomato sauce

  • 2 tsp soya sauce

  • 1 tsp chilli sauce

  • 2 sachets of schezwan noodles Masala

  • 500 ml Oil for deep fry


  • 01

    Combine maida, salt & oil in a bowl. Mix well with your fingers.

  • 02

    Add water and knead tight dough like poori. Keep rest for 15-20 minutes.

  • 03

    Meanwhile Heat oil in pan. Add onions. Saute until translucent. Add chopped veggies, salt & green chillies. Saute all for 4-5 minutes or until semi cooked.

  • 04

    Add schezwan noodles Masala & salt. Mix well. Add Boiled noodles, tomato, soya, chilli sauces. Stir all & mix all properly. Remove from gas. Keep it aside for cooling.

  • 05

    Now again knead dough for 2-3 minutes. Divide dough into lemon size balls.

  • 06

    Take one ball. Roll it like a poori. Cut strips in center half.

  • 07

    Now fold it from center.

  • 08

    Take it in your hands. Apply water on edges. Seal both bottom ends. It will look like a cone.

  • 09

    Fill noodles stuffing in it. Apply water and seal it by pressing with your fingers.

  • 10

    Repeat above process for making all samosas.

  • 11

    Heat oil in a Kadhai over medium flame. Once done carefully slide 2-3 samosas at a time in hot oil. Deep fry them until over slow to medium flame until golden brown and crispy

  • 12

    Transfer them on kitchen napkins. Serve with tomato & soya sauce.



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