Crispy and unique, Chinese Samosa is the perfect appetizer for any celebration. Filled with noodles and vegetables with Asian flavors, this version of samosa is vegan too!
These make a great vegetarian appetizer for Diwali or just about any party! It’s perfect for any age group too.
Learn to make the tastiest, absolutely best samosa Recipe with the step-by-step guide and video.
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Only one month is left for Diwali.
Diwali is one time of the year which I wait all year long and it’s mostly for the food.
I also love to decorate my home, do rangoli, light up diyas, I love all the festive vibes.
Every Diwali, I make different varieties of Sweets and snacks. And I also love throwing Diwali parties at my home, make delicious food right from appetizers to main course and desserts.
Out of all, I quite get excited about appetizers and love more than the main course and desserts. So for this Diwali, I come up with a very exciting appetizer recipe Chinese Samosa to share with you all. 🙂
About this recipe
Samosa, does it need any introduction? Classic samosa might don’t need an introduction but this version does need.
There are many varieties of samosas like vegetable samosa, Pinwheel samosa, classic samosa, chole samosa, Punjabi samosa, Chinese samosa, etc. I always considered it to be a quintessential Indian delicacy.
I love all the verities but I have a special corner for Chinese samosa in my heart.
The triangular-shaped crispy samosa sheet filled with Hakka noodles filling is a quite popular snack in Gujarat and Mumbai (state of Maharasthra). It has lots of vegetables which are flavored with Asian sauces.
If you are a fan of Asian flavors, you will love these samosas too. They are insanely delicious. And if you make this for a party, nobody will resist these. I guaranteed!
They’re good hot or at room temperature. They keep for days and days, and they reheat well. What is not to love?!
The bonus is, you can make this samosa in an air fryer too. How awesome is that?!
The air fryer has made life so much easier and guilt-free for all food lovers like me. Since air fryers require a little oil that deep fryers need, people can have a more healthful meal that has similar flavors and textures.
As you can see in the below picture, the crust will be slightly different from the deep-fried samosa in the picture above. But the air fryer samosa tastes great too with a perfectly crispy crust.
Ingredients required
- Samosa Pattis –You will get these samosa patties in an Indian grocery store in the freezer section. While patties are the traditional wrapper used for Patti samosa, you can easily substitute spring roll wrappers, phyllo dough, or even puff pastry.
- Vegetables – I have used Green beans, bell pepper, carrots, cabbage, and green onions. Don’t substitute these veggies with any other vegetables.
- Sauces – You will need soy sauce, red chili sauce, schezwan sauce, and vinegar. I have used Ching’s brand sauces (Not sponsored) which you can get in the Indian grocery store.
- Noodles – I used Hakka noodles, but you can use any variety of noodles for this recipe.
- Oil – Any high smock point oil will work here. I have used peanut oil.
- Aromatics – Ginger, and garlic is must for the Indi-chinese recipes like this. Make sure you use fresh garlic and ginger.
- Green chili – I have used Thai green chili which is spicy variety. Skip if you want to make mild samosas.
- Flour Paste – to seal the samosas, you need to make a paste of all-purpose flour and water. All-purpose, whole wheat, or even gluten-free flour can be used for this purpose.
Step by step process
Make stuffing
- Boil noodles according to the package instruction. Drain the water and keep it aside. (image 1)
- Heat oil in wok or pan; add ginger, garlic, and green chilies. Saute for few seconds. (image 2)
- Now add green beans, carrots, cabbage, and bell pepper. Saute for 2 to 3 minutes on high flame. (image 3)
- Now reduce the flame and add soy sauce, chili sauce, schezwan sauce, vinegar, and salt. Mix everything well. (image 4)
- Add boiled noodles and spring onion. Mix everything and cook it for about a minute on high flame, stirring occasionally. (image 5)
- Now switch off the flame and let the noodles mixture cool down.
Make slurry
- Take all-purpose flour and water in a bowl, mix well to make a lump-free slurry. Use the slurry for sealing the samosas. (image 6, showed above)
Making samosa
- Take a samosa sheet, pick the side of the corner, make the first fold, apply some paste on the other side of the edge, then fold to make a triangle. (image 7 to 9)
- Now hold the triangle and fill the pocket with a sufficient amount of stuffing, make sure to fill properly to avoid any air pockets. (image 10)
- Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure it’s not loosely sealed, or else the filling may come out while frying. (image 11 to 14)
- Seal the open corners if any, by Appling in the slurry.
- Repeat the same procedure till all the mixture is used up.
Pro-tips
- Please watch video (in recipe card) and step by step photos above for better understanding.
- Be sure to keep a stack of patties covered with plastic wrap or a damp towel while you work. They will become dry and brittle if exposed to air for too long.
Frying the samosa
- Set oil for frying, deep fry the shaped Patti samosa in hot oil in batches on medium to low heat until crisp and golden brown.
- Take out the fried Chinese samosa on a plate lined with a paper towel.
- Fry all remaining samosa the same way.
- Your Chinese samosa is ready. Serve it with schezwan sauce or tomato ketchup.
Samosa in air-fryer
- Preheat the air-fryer at @350 degrees F. (I am using an Instant pot air-fryer)
- Brush samosa from both sides with oil.
- Once the air fryer is preheated, take out the basket, arrange the samosa 5 to 6 at a time, and air fry at 350 F /180 C for 20 mins until the samosas are evenly golden brown, flipping sides in between.
- Take it out and serve it hot with your choice of dipping sauce.
Notes, pro-tips and quick FAQs
- Be sure to keep a stack of patties covered with plastic wrap or a damp towel while you work. They will become dry and brittle if exposed to air for too long.
- Do not overfill the cone with the mixture as it may cause the Patti to tear or overflow.
- Be sure to fry your samosas on medium heat.
- Do not overcrowd the frying pan when frying samosas. Work in batches to keep the heat constant.
- The spice level of this recipe ⅗, 5 being the spiciest.
- If you are going to use spring-roll sheets instead of samosa sheet, cut in into 3 equal strips and then use them.
Sure you can. Bake it in a preheated oven at @350 degrees F. for 20 minutes, flipping in between.
You can make the samosa recipe by folding the samosa and refrigerate them. It can be stored in the freezer for up to 4 months and in the refrigerator for up to 2 days in the fridge.
Uncooked samosas stay well in the fridge for up to 2 days and in the freezer for up to 4 months.
Absolutely! After wrapping the Chinese samosa, you can freeze uncooked samosas for up to 4 months. I recommend you place them on a parchment-lined pan in a single layer without touching, and then freeze for about two hours. After this, you can place the samosas into a zip-top freezer bag, removing as much air as possible, and store.
Eat the stuffing just as is. It tastes heavenly delicious.
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Chinese samosa
Ingredients
For stuffing
- 125 grams Noodles
- ½ cup french beans finely chopped
- ½ cup carrots finely chopped
- 1 cup Bell peppers finely chopped
- 1 cup Cabbage finely chopped
- 2 tablespoon green onions finely chopped
- 1 tablespoon garlic grated
- ½ tablespoon ginger grated
- 1 teaspoon green chili finely chopped
- 1 tablespoon red chili sauce
- 1 tablespoon schezwan sauce
- ½ tablespoon soy sauce
- 1 teaspoon Vinegar
- 1 teaspoon salt or to taste
- 1 tablespoon oil
For samosa
- 30 samosa Patti (found in Indian grocery store in freezer section)
- ⅓ cup all purpose flour
- ¼ cup water to make slurry
Oil for frying
Instructions
Make stuffing
- Boil noodles according to the package instruction. Drain the water and keep it aside. (image 1)
- Heat oil in wok or pan; add ginger, garlic, and green chilies. Saute for few seconds. (image 2)
- Now add green beans, carrots, cabbage, and bell pepper. Saute for 2 to 3 minutes on high flame. (image 3)
- Now reduce the flame and add soy sauce, chili sauce, schezwan sauce, vinegar, and salt. Mix everything well. (image 4)
- Add boiled noodles and spring onion. Mix everything and cook it for about a minute on high flame, stirring occasionally. (image 5)Pro-tip – If you want to add protein, add small cubes of paneer or edamame at this point. It tastes great in this samosa.
- Now switch off the flame and let the noodles mixture cool down.
Make slurry
- Take all-purpose flour and water in a bowl, mix well to make a lump-free slurry. Use the slurry for sealing the samosas. (image 6, showed above)
Making samosa
- Take a samosa sheet, pick the side of the corner, make the first fold, apply some paste on the other side of the edge, then fold to make a triangle. (image 7 to 9)
- Now hold the triangle and fill the pocket with a sufficient amount of stuffing, make sure to fill properly to avoid any air pockets. (image 10)
- Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure it’s not loosely sealed, or else the filling may come out while frying. (image 11 to 14)
- Seal the open corners if any, by Appling in the slurry.
- Repeat the same procedure till all the mixture is used up.Pro-tipsKeep the folded Samosas covered with a damp cloth.Please watch the video and step by step photos for a better understanding.Be sure to keep a stack of patties covered with plastic wrap or a damp towel while you work. They will become dry and brittle if exposed to air for too long.
Frying the samosa
- Set oil for frying, deep fry the shaped Patti samosa in hot oil in batches on medium to low heat until crisp and golden brown.
- Take out the fried Chinese samosa on a plate lined with a paper towel.
- Fry all the samosas the same way.
- Your Chinese samosa is ready. Serve it with schezwan sauce or tomato ketchup.
Samosa in air-fryer
- Preheat the air-fryer at @350 degrees F. (I am using an Instant pot air-fryer)
- Brush samosa from both sides with oil.
- Once the air fryer is preheated, take out the basket, arrange the samosa 5 to 6 at a time, and air fry at 350 F /180 C for 20 mins until the samosas are evenly golden brown, flipping sides in between.
- Take it out and serve it hot with your choice of dipping sauce.
Video
Notes
- Be sure to keep a stack of patties covered with plastic wrap or a damp towel while you work. They will become dry and brittle if exposed to air for too long.
- Do not overfill the cone with the mixture as it may cause the Patti to tear or overflow.
- Keep the folded Samosas covered with a damp cloth.
- Be sure to fry your samosas on medium heat.
- Do not overcrowd the frying pan when frying samosas. Work in batches to keep the heat constant.
- The spice level of this recipe ⅗, 5 being the spiciest.
- If you are going to use spring-roll sheets instead of samosa sheets, cut in into 3 equal strips and then use them.
- To bake the samosa in the oven, preheat the oven at @350 degrees F. and bake it for 20 minutes, flipping in between.
- For Freezing them, check the FAQ section above the recipe card.
- Nutritional info doesn’t include frying information.
Nutrition
Warm Regards,
Dhwani.
Love your recipes…I am not vegetarian but I would not have a problem eating any of your recipes…they are interesting and so many great ingredients…I will have to try so many of your recipes..Thanks!
Thank you so much! 🙂