How to make Chinese Samosa -

These samosas have a potato filling cooked with Sichuan sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sichuan sauce (सिचुआन सॉस), Samosa pattis

Cuisine : Indo-Chinese

Course : Snacks and Starters

For more recipes related to Chinese Samosa checkout Sichuan Chakli, Chinese Dosa. You can also find more Snacks and Starters recipes like Air Fried Lemon Fish Sugarcane Stick Kabab Quinoa Mozzarella Burgers Rawa Bread(pizza style)

Chinese Samosa

Chinese Samosa 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 : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chinese Samosa Recipe

  • Sichuan sauce 1 tablespoon

  • Samosa pattis 8-10

  • Potatoes parboiled with salt, peeled and cut into small cube 3 medium

  • Oil for deep-frying

  • Cornstarch 1 tablespoon

  • Spring onions with greens 2 stalks

  • Peanuts roasted 1/4 cup

  • Refined flour (maida) 1 tablespoon


Step 1

Heat sufficient oil in a kadai.

Step 2

Take potatoes in a bowl. Add cornstarch and mix well. Deep-fry potatoes in hot oil till golden. Drain on absorbent paper.

Step 3

Cut spring onion greens.

Step 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 heat.

Step 5

Dissolve refined flour in some water to make a smoothslurry.

Step 6

Fold samosa pattis into cones. Fill with prepared potato mixture and fold the remaining side, using the slurry, to make samosas.

Step 7

Deep-fry the prepared samosas into hot oil till golden and crisp. Drain on absorbent paper.

Step 8

Serve hot garnished with spring onion green curls and red bell pepper curls.

website of the year 2013
website of the year 2014
website of the year 2016
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.