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
DRAGON
SAMOSA
INGREDIENTS
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
|
Oil
|
1 tbsp + for deep frying
|
Salt
|
T.T.
|
Pepper pdr
|
T.T.
|
Soya sauce
|
1 tbsp
|
Vinegar
|
1 tbsp
|
Schezwan chutney
|
1 – 1 ½ tbsp.
|
Samosa patti / phylo sheets
|
20 nos
|
Cornflour
|
1 tbsp
|
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.
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.
9.
As per the instructions on the
pack of the samosa patti, fold them into a triangle and create a pocket.
12.
Continue to shape all the
remaining samosas.
16.
Serve them hot with Schezwan Chutney or Tomato Ketchup.
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