Introduction:

Namaskar, I am Ajay Chopra. Today, I made a Chinese Pocket Samosa. It looks crispy like a spring roll but the shape is square like a samosa. It’s not the regular samosa or spring roll. I tried this new shape just for fun. I thought, why not wrap it in a different way and call it samosa? The recipe came out very tasty.

Before I started cooking, I cut all the vegetables very thin, like juliennes. This helps them cook fast and not leave water. I always say, for Chinese food, use a super hot wok or iron kadai. Don’t heat the pan and then start cutting vegetables. Always keep everything ready before you cook. That’s what I did. Then I made the filling and wrapped it in a new style to make these pocket samosas.

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Ingredients of Chinese Pocket Samosa

Portion servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 60 mins

• Oil – 2 tbsp
• Garlic (chopped) – 1 tbsp
• Ginger (chopped) – 1 tsp
• Green chilli (sliced) – 3 pcs
• Carrot (julienned) – 1 pc
• Cabbage (shredded) – ½ pc
• Onion (sliced) – 2 pcs
• Spring onion (chopped) – ½ cup
• Capsicum (julienned) – 1 pc
• Salt – ½ tsp
• Vinegar – 1 tsp
• Green chilli sauce – 1 tsp
• Soya sauce – 1 tsp
• Schezwan chutney – 1 tbsp
• Tomato ketchup – 1 tbsp
• MSG – ¼ tsp (optional)
• Spring roll sheets – as required

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Instructions of Chinese Pocket Samosa

Step 1: Stir-Fry the Veggies

Heat oil in a large wok or iron kadai until it is super hot.

Add chopped garlic, ginger, and green chillies. Let them sizzle and release aroma.

Add onions, cabbage, carrots, and capsicum. Stir-fry on high flame so the vegetables remain crunchy but cooked.

Next, add spring onions and stir everything together well.

Now season with salt, vinegar, green chilli sauce, soya sauce, Schezwan chutney, and ketchup.

Stir quickly so that the sauces coat all vegetables evenly.

Add MSG (optional) for extra umami flavour and mix one last time. Let the mixture cool down completely.

 

Step 2: Shape the Samosas

Take the spring roll sheets and cut them into long strips.

Place two strips in a cross pattern (one horizontal and one vertical) on a clean surface.

Put some flour slurry (refined flour mixed with water) in the centre to help stick.

Add 1 spoon of the cooled veggie filling in the middle.

Start folding from one side, then the next side, like a parcel. Fold all four sides to create a square.

Use the slurry on the folds to seal the edges tightly. Make sure no corners are open.

Repeat for all samosas.

 

Step 3: Fry to Crispy Perfection

Heat oil in a deep kadai or pan until medium hot.

Gently add the prepared samosas, a few at a time.

Fry on medium flame until golden brown and crispy.

Remove and place on tissue paper to soak extra oil.

 

Step 4: Serve & Enjoy

Serve the crispy square samosas hot with Schezwan chutney or tomato ketchup.

Enjoy the crunch outside and spicy Chinese-style filling inside.

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About the Recipe:

This Chinese Pocket Samosa is something I created to make things more fun and different. The filling inside is made using thinly sliced vegetables like carrots, cabbage, onions, capsicum, and spring onions. All the vegetables are cooked in a very hot pan with garlic, ginger, green chillies, and sauces like vinegar, green chilli sauce, soy sauce, schezwan chutney, ketchup, and a little bit of MSG.

I always talk about MSG. Many people think it is bad, but I ask, have you really studied about it? Don’t just believe what others say. MSG adds great taste and is not harmful if used correctly. You can learn more on Instagram pages like “Discover MSG”.

After the filling is cooked, it should be cooled down. Only then we can wrap it properly. I used square sheets and put the filling in the center. I used a flour paste to stick the corners and closed it from all sides to make a square parcel. Then I fried it till crispy and golden. It becomes crunchy from outside and tasty from inside.

This recipe is fun because it takes a normal spring roll and makes it look and feel different. The taste is same like restaurant-style Chinese rolls. You can try it as a spring roll or samosa, it’s the same tasty thing. If you have not seen my old spring roll recipe, you should check that too. And don’t forget to subscribe to the channel, or you might forget where you saw this yummy recipe.

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Cooking Tips:

• Always cut the vegetables very thin, like juliennes. This helps them cook fast and taste better.
• Use a very hot pan or wok to cook the vegetables. This is the rule in Chinese cooking.
• Keep all ingredients ready before you start cooking. Do not heat the pan and then start cutting things.
• Let the filling cool down completely before wrapping the samosas.
• Use flour paste (maida slurry) to stick the corners while wrapping.
• Fry the samosas in medium hot oil to get a nice crispy texture.

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Pairing Guide:

• Chinese Pocket Samosa goes best with Schezwan chutney.
• You can also enjoy it with ketchup or green chilli sauce.
• Serve it as a party snack or evening tea-time snack.
• It tastes good with cold drinks like cola or iced tea.
• It can also be part of a Chinese-style meal with fried rice or noodles.

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Frequently Asked Questions:

 

1. What is Chinese Pocket Samosa?

Chinese Pocket Samosa is a crispy snack filled with Chinese-style vegetables and sauces. It is square in shape and looks like a spring roll but wrapped like a samosa.

2. What vegetables are used in Chinese Pocket Samosa?

We use thinly cut carrots, cabbage, onions, capsicum, and spring onions in Chinese Pocket Samosa.

3. How is Chinese Pocket Samosa different from normal samosa?

Chinese Pocket Samosa is filled with Chinese-flavored vegetables and has a square shape. Normal samosas have Indian masala filling and triangle shape.

4. Can I use store-bought wrappers for Chinese Pocket Samosa?

Yes, you can use ready-made spring roll sheets or samosa patti for Chinese Pocket Samosa.

5. What sauces are used in Chinese Pocket Samosa?

We use vinegar, green chilli sauce, soy sauce, schezwan chutney, and ketchup in Chinese Pocket Samosa.

6. Is MSG safe to use in Chinese Pocket Samosa?

Yes, MSG is safe in small amounts. Chef Ajay Chopra says people have wrong ideas about MSG. It adds good taste and is not harmful if used correctly.

7. Can I make Chinese Pocket Samosa without frying?

Frying gives the best crispy taste. But you can try baking or air-frying Chinese Pocket Samosa as a healthy option.

8. How to stop Chinese Pocket Samosa from breaking in oil?

Make sure the filling is dry and cool. Use flour paste to seal all sides properly before frying.

9. Can I store Chinese Pocket Samosa for later?

You can prepare and freeze them before frying. Fry only when you want to eat fresh and crispy Chinese Pocket Samosa.

10. What is the best dip for Chinese Pocket Samosa?

Schezwan chutney is the best dip for Chinese Pocket Samosa. You can also try green chilli sauce or tomato ketchup.

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