Spicy Noodle Samosa

Samosa gets a Chinese identity – stuffed with noodles cooked with Schezwan sauce. This is a Sanjeev Kapoor exclusive recipe.

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Spicy Noodle Samosa

Main Ingredients Egg noodles, Samosa Patties
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Spicy Noodle Samosa

  • 1 cup Egg noodles boiled, roughly broken
  • as required Samosa Patties
  • 1 teaspoon + for deep-frying Oil
  • 1 tablespoon Garlic chopped
  • 1 medium Onion finely chopped
  • 1 small Carrot peeled and cut into small cubes
  • ¼ cup Cabbage shredded
  • 1 small Green capsicum finely chopped
  • ¼ cup Bean sprouts
  • 2 tablespoons Sichuan sauce
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 tablespoon + for garnishing Spring onion greens chopped
  • for dusting Refined flour (maida)


  1. Heat 1 tablespoon oil in a non-stick wok. Add garlic and sauté for 1minute. Add onion, mix and sauté till translucent.
  2. Add carrot and mix well. Add cabbage and mix. Add capsicum, mix and sauté for 1minute.
  3. Add bean sprouts and toss. Add Schezwan sauce, mix and cook till the vegetables are done.
  4. Add noodles and mix. Add salt, crushed pepper and 1 tablespoon spring onion greens and mix. Spread the noodle mixture on a plate and cool.
  5. Heat sufficient oil in a kadai.
  6. Divide the dough into equal portions, shape into balls and flatten.
  7. Dip each portion in some hot oil and roll out to a semi-thick oval sheet and cut sheet into half.
  8. Apply water on the edges of the dough halves and turn to make a cone. Fill with noodle mixture and apply water on the edges, bring them together and seal to make samosas.
  9. Deep-fry samosas in hot oil, on low heat, till golden and crisp. Drain on absorbent paper.
  10. Serve hot garnished with spring onion greens.