How to make Chinese Samosa - SK Khazana -

Schezwan sauce adds the Chinese tough to these spicy and delicious samose

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Samosa pattis as required, Potatoes (आलू)

Cuisine : Indo-Chinese

Course : Snacks and Starters

Chinese Samosa - SK Khazana

Chinese Samosa - SK Khazana Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chinese Samosa - SK Khazana Recipe

  • Samosa pattis as required

  • Potatoes medium, parboiled, peeled and cut into small cubes

  • Cornflour 1 teaspoon

  • Oil for deep frying

  • Schezwan sauce 3 tablespoons

  • Roasted peanuts 1/4 cup

  • Spring onions chopped 2 tablespo for garnish

  • Salt to taste

  • Refined flour slurry

  • Tomato ketchup to serve


Step 1

Heat sufficient oil in a deep pan.

Step 2

Take the potato cubes in a bowl, add cornflour and mix well. Slide them into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 3

Heat a non-stick pan, add Schezwan sauce, fried potatoes, peanuts, spring onion greens and salt and mix well. Take the pan off the heat and set aside to cool down.

Step 4

Place the mixture on one end of each samosa patti, apply some refined flour slurry around the stuffing and fold it in triangular shape. Apply some slurry on the open edge and fold and seal properly.

Step 5

Heat the oil in the deep pan again, slide in the samose and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 6

Arrange the samose on a serving platter, garnish with spring onion greens and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.