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Chinese Chicken Samosa

Updated: Dec 15, 2022

Samosa itself is very close to us Indians, it holds a soft corner in our hearts. This is my TWIST on a samosa, making it taste and look even more attractive.

Ready in : 50 mins

Serves: 12 nos



Tips

Vegetables can be changed according to choice.

Chicken can be marinated just with a simple ginger garlic paste, if you want to avoid adding red chilli powder.

Rolling the roti out very thinly is very important.

It has to be as thin as muslin cloth.

Readymade samosa leaves can be used.

U can cut these and make spring rolls of it.



Ingredients

  • Chicken 50 gms

  • Carrot 25gms

  • Capsicum 25 gms

  • Spring onion greens 10gms

  • Cabbage 20 gms

  • Vinegar 2 drop

  • Red chilli sauce 7 gms

  • Soy sauce 3 gms

  • Red chilli powder 2 gms

  • Salt to taste

  • Ginger chop 1 tsp

  • Garlic chop 1 tsp

  • Pepper powder 4 gms

  • Ginger garlic paste 7 gms

  • Oil 4 tbsp

  • Maida ½ cup

  • Water to knead


Preparation

  1. Make dough for the filo with maida, salt, 1 tbsp oil and water.

  2. Knead a soft dough and rest for 15 mins.

  3. Boil chicken with ginger garlic paste, salt, pepper, red chilli powder and ¼ water. Shred the chicken and keep aside.

  4. In a non stick pan heat oil add ginger, garlic and sauté well.

  5. Add onion and sauté on high flame.

  6. Add Beans, capsicum, carrot and saute on high flame.

  7. Add seasoning, soy sauce, red chilli sauce, vinegar and saute well.

  8. Add cabbage, mix well and get it off the flame.

  9. Divide the dough in 4 equal parts.

  10. Roll out small 4 inch discs, on 1 disc generously sprinkle flour and cover with the 2nd roti.

  11. Now roll the roti really thin (like a rumali roti).

  12. Cook on both sides Partially and get it off the flame.

  13. Carefully separate both the rotis. (it's not very easy.)

  14. Trim the edges and divide it into 3 long strips.

  15. Fold it, stuff it and seal it well.

  16. Fry it on medium high flame till nice light golden brown.

  17. Serve hot with green chutney, ketchup or dip of your choice.

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