• | To make filling, heat some oil in a pan, and add cabbage, french beans and ajinomoto to it. Cook till the vegetables become tender. |
• | Now add noodles, soy sauce and salt to the above. Stir it. |
• | After 2-3 minutes, put off the flame and allow it to cool. |
• | To make dough, mix maida, warm oil and salt in a thick bottomed vessel. Add water occasionally to the above till the dough becomes a slightly stiff. |
• | Cover the dough with a moist cloth and keep it aside for 15-20 minutes. |
• | After the due time, take the dough and roll out small circles of 5’’ diameters from it. |
• | Cut each circle into two halves and run a moist finger along the diameter. Join the edges of each semi-circle to make a cone. |
• | Place a tbsp of filling in the cone and seal third side as above. |
• | Repeat the same procedure for the remaining circles. |
• | Now deep fry these stuffed cones in oil on low to medium flame till light brown. |
• | Chinese Samosa is ready to eat. Serve hot with tomato ketchup. |
No comments:
Post a Comment