How to make Chowmein Samosa - SK Khazana -
Samosas filled with hakka noodles and further cooked in a delicious Chinese sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spring roll sheets, Readymade hakka noodles
Cuisine : Indo-Chinese
Course : Snacks and Starters
For more recipes related to Chowmein Samosa - SK Khazana checkout Mushroom and Cheese Cigars. You can also find more Snacks and Starters recipes like Grilled Protein Patodi Mexican Chaat Protein Rich Poha Tandoori Subz Shaslik - Grill Pan
Chowmein 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 : Spicy
Ingredients for Chowmein Samosa - SK Khazana Recipe
Spring roll sheets 8-10
Readymade hakka noodles 1 cup
Cornflour slurry 1 tablespo
Oil 2 teaspoon to deep fry
Garlic clovesq sliced 7-8
Ginger chopped 1 teaspoon
Spring onion bulbs sliced 2-3
Schezwan sauce 2 tablespoons
Tomato ketchup 1 tablespoon
Soy sauce 1 teaspoon
Salt to taste
Spring onion greens chopped 1 tablespo to garnish
White sesame seeds toasted to sprinkle
Method
Step 1
Shape each spring roll wrapper into cones, fill it up with hakka noodles, apply cornflour slurry and seal the open end of the wrapper and keep the samosa on a plate.
Step 2
Heat sufficient oil in a deep pan, slide in the samosas, a few at a time, and deep-fry on medium heat till golden. Drain on absorbent paper.
Step 3
Heat 2 tsps oil in a non-stick pan, add garlic, ginger, spring onion bulbs, and sauté till translucent. Add schezwan sauce, tomato ketchup, soy sauce and mix well. Add ½ cup water, and mix well.
Step 4
Add salt, mix well and let the mixture come to a boil. Add cornflour slurry and mix well.
Step 5
Add the fried samosas, spring onions greens, and toss well.
Step 6
Transfer into a serving plate. Garnish with sesame seeds and spring onion greens and serve hot.
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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 www.sanjeevkapoor.com 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.
