Chinese Samosa: A Crispy Indo-Chinese SnackVeg

1

Heat a wok with a tablespoon of vegetable oil. Once hot, lower the flame and add crushed ginger and garlic.

2

Increase the flame to high and sauté for 30 seconds to remove the raw smell.

3

Add the shredded cabbage, bean sprouts, and julienned carrots. Add salt to help the vegetables sweat and release moisture.

4

Stir in the soy sauce and continue to sauté on high heat until the vegetables are cooked and have reduced in quantity.

5

Finish by adding freshly crushed black pepper and a touch of red chilli sauce. Mix well and set aside to cool down completely.

1

Take a samosa patti (ready-made pastry strip) and lightly dampen it with water to make it pliable.

2

Place a spoonful of the cooled vegetable mixture onto the patti.

3

Fold the patti into a triangle shape by wrapping the filling tightly.

4

Use a refined flour slurry (flour and water mixed in equal parts) as an "edible glue" to seal the edges of the patti firmly.

1

Heat oil in a deep vessel. Once hot, deep-fry the assembled samosas on a high flame until they reach a crisp, golden-brown finish.

2

Serve hot and enjoy!