A creative fusion of indian and chinese flavor
of coimbatore, IN
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1 cup Maida
1 tsp sesame seeds
1 tbsp ghee
oil to fry
½ cup carrots, grated.
½ cup Bell pepper
½ cup cabbage
1 cup steamed chicken, minced
1 tsp soya sauce
1 tsp ajinomoto
½ tsp whiite pepper powder
1 tbsp red chilli sauce
1 tbsp ginger and garlic finely, chopped
Make a stiff dough with maida , ghee, little salt , sesame seeds and water.
Cover the dough with a wet muslin cloth and keep aside for 1/2 an hr to 1 hr.
Chop the noodles into smaller size.
Keep a pan on the stove and pour 2tbsp of oil.
On a high flame fry the vegetables , ginger n garlic and steamed chicken.
when done add saya sauce, ajinomoto, red chilli sauce ,white pepper and little salt. saute for a minute, add the boiled n chopped noodles to it. mix well and keep it aside to cool.
now trake a small ball from the dough and roll it into a oblong circle. cut the circle into two semi's.
Form a cone with one half and line it with water. fill the the cone with the noodles we prepared and seal it at the bottom.
deep fry and your chinese samosa is ready.
Serve it with either green chutney or tomato sauce.
Appetizers and Snacks
Whole Black Urad dal vada
sweet Arabian samosas
Paneer stuffed Bhavnagari Mirch
Pani poori (gol gappe)