Noodle Samosa


For Dough

  • All purpose flour-200 gm
  • Cooking oil-4 tbsp
  • Salt-1/2 tsp
  • Lukewarm water

For Filling and Frying

  • Boiled Noodles-200 gm
  • Chopped onion-1
  • Chopped garlic-4
  • Tomato Ketchup-1 tbsp
  • Schezwan chutney-2 tsp
  • Red chilli powder-1/2 tsp
  • Salt to taste
  • Cooking oil for fry
Read More: Soba Noodles with poached eggs


Dough Preparation

  1. Mix Flour, Salt & Oil properly.
  2. Knead it into chapati dough by adding luke warm water, keep it aside.

Noodle Preparation:

  1. Heat a pan. add cooking oil and let the oil heat.
  2. Add chopped garlic and chopped onion and fry it for a minute on medium flame.
  3. Add red chilli powder, schezwan chutney, tomato ketchup and little salt.
  4. Add boiled noodles and mix it, fry it for a minute on medium flame.
  5. Turn off the flame and let the noodles cool down.

Samosa Preparation:

  1. Make equal size small balls of the dough.
  2. Take one ball, dust it with plain flour and roll it like puri.
  3. Divide the puri into two part with the help of knife.
  4. Take one part,  join the two ends, press the edges well so that samosa cone is sealed.
  5. Stuff the samosa cone with the prepared schezwan noodles and seal the top edges by applying little water on the edges.
  6. Prepare all the samosas this way and keep it aside for frying.

Frying process:

  1. Heat oil for deep frying in a kadai or pan, put small ball of dough into the hot oil to check the temperature.
  2. Once the oil is heated, put 3-4 samosa one by one into the hot oil.
  3. Fry it till it turns golden from both sides, flip it to fry other side.
  4. Take it out on the kitchen towel to absorb extra oil from it.
  5. Repeat the process to fry all the remaining samosas.
  6.  Serve hot with spicy green chutney.

Source: Kabitas Kitchen