Chinese Vegetable Samosa Recipe

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chinese vegetable samosa - Get hold of some of the amazing recipes online. Prepare delicious chinese vegetable samosa in a new style by following the delicious recipe posted Read More

chinese vegetable samosa - Get hold of some of the amazing recipes online. Prepare delicious chinese vegetable samosa in a new style by following the delicious recipe posted on our page. Serve it hot with Roti or Chapatti. Hide

INGREDIENTS

samosa pati=1pack

matar=adhi piyali

gajor=1darmiyani

shimla mirch=1 addh

band gobhi=1/4part

allo=1darmiyana

harimirch=1say2addh

chiken(bonless)=1 chtank

soya sous=3tsp

chinese namak=1tsp

namak=1cutki

kali mirch=1tsp

oil=hasbe zarorat

METHOD

aloo,chiken,matar,gajarko boil kar lain.aik pain main 1barh kane ka chmac oildal kar garm karin phir is main pahlay aloo dal kar fry karin jab kusboo ay tu is main bari bari baqi sabsiyan b dal karor soyasous chinese namak,namak kali mirch dal kuch dair fry karin phir is mixcher ko samosa pati main barh kar deep fry karin mazay dar samoson ko pasand ki chatni kay sath sarf karin

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REVIEWS & DISCUSSIONS

I like pure Chinese dishes and don't like it with desi type of food.
By: Hira, Form: Karachi, on 25 May, 2015
My whole family like the chinese samosa which I make with the help of this recipe, it becomes very tasty samosa.
By: Hina, Form: Khi, on 27 Apr, 2015
I really like this samosa but i cannot make it now because the season of peace, carrot and other fresh vegetables is off, but i will make it in next time.
By: soniya, Form: karachi, on 03 Jul, 2014
It is my one of favorite evening time supper, Chinese Vegetable Samosa, I really like to eat and also cook this type of Samosa.
By: Faiza, Form: Hyderabad, on 05 Jun, 2014
Yummy recipe. Looking forward to trying them out. Kindly add more new recipes
By: sobia, Form: rwd, on 08 Jul, 2013
Fantastic Chinese Vegetable Samosas! I usually avoid Samosas, because I have a cholesterol problem a little overwhelming. I followed the recipe using fresh cheese turned out best. I fried it at a lower temperature for a longer time to prevent it from browning too fast. The filling set up nicely, not runny at all. It had just the perfect taste.
By: Nimra, Form: Islamabad, on 09 Jul, 2012
I have never had a Chinese samosa I will try this..
By: Fariha Naz, Form: Sialkot, on 29 May, 2012