Schezwan Style Chinese Veg Samosa Recipe - Roz Ka Khana with Figaro Olive Oil

Make these delicious and spicy samosas and serve it along with Schezwan sauce as an appetizer for parties.

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Archana Doshi
21 ratings.
Schezwan Style Chinese Veg Samosa Recipe - Roz Ka Khana with Figaro Olive Oil

Love samosas? You must try these chinese veg samosa, that is tossed in Sichuan sauce. These lip smacking Chinese Samosa are packed with flavors and spices and fried in Pure Olive Oil. Serve the Veg Chinese Samosa along with a Schezwan sauce as an appetizer or a evening tea time snack for parties.

Did You Know: Pure Olive Oil does not get rancid after being exposed to high heat. Research says that, you can reuse this oil multiple times in your cooking.

If you like Indo Chinese Recipes then you must try some of our favorites

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  2. Dry Chilli Baby Corn Recipe 
  3. Gobi Manchurian Recipe
  4. Chinese Bhel Recipe

Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

4 Servings

Ingredients

    Ingredients for the samosa dough
  • 2 cups Whole Wheat flour
  • 1/4 cup Sooji (Semolina Rava)
  • 1 teaspoon Carom seeds (Ajwain)
  • 1 pinch Salt
  • 1/4 cup Figaro Pure Olive Oil
  • Ingredients for the chinese filling
  • 1/2 cup Carrot , finely chopped
  • 1/2 cup Green Bell Pepper (Capsicum) , finely chopped
  • 1/2 cup Cabbage , finely chopped
  • 1 inch Ginger , grated
  • 3 cloves Garlic , finely chopped
  • 2 Green Chilli , finely chopped
  • 1/4 cup Spring Onion (Scallion) greens , finely chopped
  • 1 teaspoon Schezwan sauce
  • Salt , to taste
  • Black pepper powder , to taste

Directions for Schezwan Style Chinese Veg Samosa Recipe - Roz Ka Khana with Figaro Olive Oil

  1. To begin making the Szechuan Style Chinese Samosa recipe, first prep all the ingredients and keep them ready. We will make the filling and the dough first and then proceed to deep fry the chinese veg samosa in pure olive oil.

  2. To begin making the dough for the samosa crust, combine all the ingredients for the dough in a large mixing bowl. Rub the olive oil into the flour till you see coarse crumbs.

  3. Add a little water at a time and knead to make a firm and yet smooth dough. Cover the dough and keep it aside to rest while we prepare the chinese filling.

  4. For the stuffing, heat olive oil in a wok or a heavy bottomed pan. Add the ginger, garlic, green chilies and spring onions and stir fry for a few seconds until you can smell the aromas coming through.

  5. Add the carrots, beans, capsicum and cabbage and stir fry on high heat until it is cooked through. The vegetables will be cooked yet firm.

  6. Once done, add the cooked noodles, that are roughly chopped, the chili sauce, salt and pepper. Stir together until the filling combined with all the ingredients. Check the taste and adjust the salt and chili.

  7. Turn off the heat and keep the filling aside to cool.

  8. Preheat the oil for deep frying the samosa

  9. Divide the samosa dough into 12 equal portions. Dust it in a little flour and roll into a small square.

  10. Place a small portion of the chinese filling into the rolled out dough. At this stage you can fold it like a wonton by bringing the edges together. Seal the edges by pinching it well, so it gives a shape and stands out.

  11. Proceed the same way to make the similar Szechuan Style Chinese Samosas. Place the Chinese Samosas in oil and deep fry them until crisp and golden brown.

  12. Once done, remove the Szechuan Style Chinese Samosas from the oven and serve.

  13. Serve the Szechuan Style Chinese Samosas along with a Schezwan sauce as an appetizer or a evening tea time snack for parties.

Archana Doshi

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Last Modified On Friday, 16 June 2017 20:14

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