Chinese Samosa | Sanjeev Kapoor Khazana

Scrumptious samosas rolled in crispy wonton sheets and deep fried till crisp.

CHINESE SAMOSA

Ingredients

Samosa pattis as required
2 medium potatoes, parboiled, peeled and cut into small cubes
1 tsp corn flour
Oil for deep frying
3 tbsps schezwan sauce
¼ cup roasted peanuts
2 tbsps chopped spring onion greens + garnish
Salt to taste
Tomato ketchup to serve

Method

1. Heat sufficient oil in a non-stick pan, meanwhile, in a bowl, add the potatoes, corn flour and mix well.
2. Deep fry the potatoes in the hot oil till golden brown and crisp. Drain on an absorbent paper.
3. Heat a non-stick pan, add schezwan sauce, mix well. Add fried potatoes, peanuts, spring onion greens, salt and mix well. Take it off the heat and allow it to cool.
4. Place the mixture on one end of the samosa patti and fold it in triangular shape. Seal the edges properly with the help of refined flour slurry.
5. Heat sufficient oil in another non-stick kadai, deep fry the prepared samosa till golden brown and crisp. Drain on an absorbent paper.
6. Garnish with chopped spring onion greens and serve hot with tomato ketchup.

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