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Chinese Samosa - SK Khazana

Schezwan sauce adds the Chinese tough to these spicy and delicious samose This is a Sanjeev Kapoor exclusive recipe.

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Chinese Samosa - SK Khazana

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Main Ingredients Samosa pattis as required, Potatoes
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Chinese Samosa - SK Khazana

  • Samosa pattis as required
  • Potatoes medium, parboiled, peeled and cut into small cubes
  • 1 teaspoon Cornflour
  • Oil for deep frying
  • 3 tablespoons Schezwan sauce
  • 1/4 cup Roasted peanuts
  • 2 tablespo for garnish Spring onions chopped
  • Salt to taste
  • Refined flour slurry
  • Tomato ketchup to serve

Method

  1. Heat sufficient oil in a deep pan.
  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.
  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.
  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.
  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.
  6. Arrange the samose on a serving platter, garnish with spring onion greens and serve hot with tomato ketchup.
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