How to make Mini Chinese Samosa -

Samosa with a chinese twist.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined flour (maida) (मैदा), Potato (आलू)

Cuisine : Indo-Chinese

Course : Snacks and Starters

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For more recipes related to Mini Chinese Samosa checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Exotic Vegetable Soft Tacos Elaichi Pista Crullers Patra Egg Nests

Mini Chinese Samosa

Mini Chinese Samosa Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mini Chinese Samosa Recipe

  • Refined flour (maida) 1/2 cup

  • Potato boiled peeled and grated 3 medium

  • Salt to taste

  • Oil to deep fry

  • Roasted peanuts 1/4 cup

  • Unflavoured gelatine 2 1/2 teaspoons

  • Sichuan sauce 2 teaspoon +to serve


Step 1

Place refined flour in a bowl, add ghee and salt and sufficient water and knead into a stiff dough. Cover with a damp cloth and rest for 10 to 15 minutes. Divide into 8 portions and shape into balls. Heat sufficient oil in a kadai. Crush peanuts and put in a bowl. Add potatoes, 2 tsps Sichuan sauce and a little salt and mix. Apply a little oil to the dough balls and roll into oval shaped puris. Halve them horizontally.

Step 2

Dampen the edges with water. Place one half over the fingers of your left hand with the straight edge resting over your forefinger. Fold over one end of the straight edge and bring it to the middle. Now fold over the other end and bring it to the middle to rest over the first end to make a seam.

Step 3

Press gently to seal the seam. Now you will get a cone. Open out the cone and make a small pleat directly opposite the seam and press gently. Fill the cone with the prepared stuffing. Bring together the seam and the pleat and gently press the entire open end of the cone. Slide the samosas into the hot oil and deep fry on medium heat till golden and crisp. Drain on absorbent paper. Serve hot with Sichuan sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.