Monday, 20 June 2016


An Indo-Chinese version of Patti Samosas stuffed with vegetables coated in spicy hot Schezwan Chutney making them an amazing pick up on the go snack ..... Dragon Samosa 



Onion roughly chopped
1 no large
Spring onion greens shredded
¼ cup
Cabbage shredded
3 cups
Carrot grated
1 cup
Capsicum roughly chopped
1 cup
Ginger garlic green chilli coarsely crushed
1 tbsp
1 tbsp + for deep frying
Pepper pdr
Soya sauce
1 tbsp
1 tbsp
Schezwan chutney
1 – 1 ½ tbsp.
Samosa patti / phylo sheets
20 nos
1 tbsp



1.       Heat 1 tbsp oil, add in the ginger garlic green chilli crush and the onions.

2.       Saute for a minute on high heat till the onions soften a little but do not colour.

3.       Now add in the cabbage, carrots and capsicum.

4.       Stir fry the veggies on high heat till they start to get soft but are half cooked and still have crunch.

5.       At this stage add in the salt, pepper, soya sauce, vinegar and mix well.

6.       Also add in the Schezwan chutney and mix in. Allow the vegetables to cool.

7.       Once they are cooled add in the spring onion greens and mix.

8.       To the cornflour add 2 tbsp of water and create a slurry, not too runny not too thick.

9.       As per the instructions on the pack of the samosa patti, fold them into a triangle and create a pocket.

10.   Put the filling into the pocket. You will have to press the filling in to tightly pack it.

11.   Fold over again and seal the edges with the help of the cornflour slurry.

12.   Continue to shape all the remaining samosas.

13.   Heat oil in a kadhai or wok.

14.   Deep fry the samosas till golden brown and crisp on both the sides.

15.   Remove on to absorbent paper.

16.   Serve them hot with Schezwan Chutney or Tomato Ketchup.

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