Chinese Samosa & Schezwan Sauce I Street Food I चाइनीज समोसा & शेजवान सॉस I Pankaj Bhadouria

Chinese Samosa & Schezwan Sauce I Street Food I चाइनीज समोसा & शेजवान सॉस I Pankaj Bhadouria

Are you ready to experience a fusion like no other? Presenting you with recipes of my delicious and crunchy Chinese Samosa and spicy Schezwan sauce! This unique yet super yummy snack Chinese Samosa , has to be on your must-try recipes list!
Prepare the dough for the Indo-Chinese Samosa in a few simple steps. I will also be sharing some easy kitchen hacks to chop vegetables for the Chinese filling. Keep these hacks handy !
Making the Schezwan sauce to go with the Chinese Samosa was a piece of cake with my Bajaj Juvel Mixer Grinder by #BajajKitchenAppliances. Juvel's lid lock and jar lock mechanism allows for hands-free operation, letting you easily multitask! Its stunning prism design also adds that style statement to my kitchen. It assisted me in attaining the desired coarseness of the chilli paste. Add this paste with garlic, and your Schezwan sauce is ready!
Fry the Chinese Samosas well, and now you can enjoy them with the delicious Schezwan sauce as the seamless fusion of cultures and flavours!
So, what are you waiting for? Try this yummy recipe and let me how much you enjoyed it in the comments below!


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Recipe :

Chinese Samosa
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients:
1 Cup Cabbage, shredded
1/2 cup Capsicum ,juliennes
1/2 cup Carrot, juliennes
2 tbsp Oil2 tbsp Garlic, chopped
1 tbsp Ginger, chopped
2-3 Green chillies, chopped
1/2 cup French beans, chopped
taste Salt and pepper
2 tbsp Schezwan sauce
1 tbsp Red chilli sauce
1 tbsp Ketchup
1 tsp Soy sauce
1 tsp Vinegar
Flour slurry
Oil for frying For the dough:
2 cups flour
1 tbsp oil
½ tsp salt
For Schezwan Sauce:
20 whole red chilies, soaked
2 tbsp chopped garlic
2 tbsp oil
Salt to taste
1 tbsp vinegar
2 tomatoes

Method:
Heat 1 tbsp oil in a pan. add in the garlic, ginger and chillies, sauté them for a minute, add the vegetables and toss well. Season with salt & pepper to taste and sauté for a minute.
Add the sauces and sauté it for a minute. Cool completely.
Make a stiff dough with the flour, oil, salt and add water as required. Rest the dough for 20 minutes. Knead again for 2 minutes. Roll the dough into a thin roti. Cut out strips of 2” X 6” size.
We will need 2 strips to make 1 samosa. Place a strip on the table. Apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal .
Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.
For the schezwan sauce, Grind the

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