Chinese Samosa

Ingredients

• 1 tablespoon Sichuan sauce
• 8-10 samosa pattis
• 3 medium potatoes parboiled with salt, peeled and cut into small cubes
• Oil for deep-frying
• 1 tablespoon cornstarch
• 2 stalks of spring onions with greens
• ¼ cup roasted peanuts 
• 1 tablespoon refined flour (maida)

Method

1. Heat sufficient oil in a kadai.
2. Take potatoes in a bowl. Add cornstarch and mix well. Deep-fry potatoes in hot oil till golden. Drain on absorbent paper.
3. Cut spring onion greens.
4. Heat a non-stick pan. Add fried potatoes and Sichuan sauce and toss to mix. Add chopped spring onion greens and peanuts and mix well. Switch off the heat.
5. Dissolve refined flour in some water to make a smooth slurry.
6. Fold samosa pattis into cones. Fill with prepared potato mixture and fold the remaining side, using the slurry, to make samosas.
7. Deep-fry the prepared samosas in hot oil till golden and crisp. Drain on absorbent paper.
8. Serve hot, garnished with spring onion green curls and red bell pepper curls.

Nutrition Info