WHEN A CHINESE SNACK AND INDIAN SNACK COMBINED
A fusion of the traditional Indian snack combined with Chinese spices.
Total Time
30 Minutes
Cuisine
Chinese
Ingredients
12
Calories
160
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Heat a wok, and add oil, once the oil heats, lower the flame and add ginger-garlic.
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Once you add ginger-garlic, turn the flame on high and allow it to cook for 30 secs so that the raw smell goes away.
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Add cabbage, bean sprouts, carrot, and salt and allow it to cook on high flame, till it starts sweating.
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Add soy sauce, give it a quick toss and allow it to sweat.
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Add black pepper, and red chilli sauce and give it a final mix
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Switch off the flame and allow it to cool down completely.
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Transfer the mixture to a bowl.
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Apply some water to the patti’s (outer covering for the samosa), add a spoonful of the mixture, and keep folding it into a triangle.
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Apply the refined flour slurry to the edge of the pati, so that it sticks.
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Heat oil in a vessel and fry the samosas crisp in it. Similarly prepare all samosas and fry them.
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1 Tbsp Oil
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1 Tbsp Ginger-garlic, crushed
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1 Cup Cabbage, shredded
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1/4 Cup Bean sprouts
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1/4 Cup Carrot, sliced
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1 Tsp Soy Sauce
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1 Tsp Black Pepper
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1 Tsp Red Chilli sauce
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Samosa Patti
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Water
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Refined flour slurry
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Oil for frying
