Szechuan Style Chinese Veg Samosa Recipe with Figaro Olive Oil
Indulge in the delightful fusion of flavors with this Szechuan Style Chinese Veg Samosa, a tantalizing snack that perfectly combines the crispiness of traditional samosas with the vibrant spices of Szechuan cuisine. The use of Figaro Olive Oil not only adds a rich, smooth flavor but also ensures a healthier frying option, making these samosas a guilt-free pleasure. This recipe is perfect for serving at parties or enjoying as a delightful tea-time snack, capturing the essence of North Indian cuisine with a modern twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sooji (Semolina/Rava) | 1/4 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Salt | 1 pinch |
| Figaro Pure Olive Oil | 1/4 cup |
| Carrot (Gajjar) – finely chopped | 1/2 cup |
| Green Bell Pepper (Capsicum) – finely chopped | 1/2 cup |
| Cabbage (Patta Gobi/Muttaikose) – finely chopped | 1/2 cup |
| Ginger – grated | 1 inch |
| Garlic – finely chopped | 3 cloves |
| Green Chilli – finely chopped | 2 |
| Spring Onion Greens – finely chopped | 1/4 cup |
| Schezwan sauce | 1 teaspoon |
| Salt | To taste |
| Black pepper powder | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 4g |
| Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Total Fat | 5g |
| Saturated Fat | 1g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
Instructions
To embark on your culinary journey of making the Szechuan Style Chinese Veg Samosa, the first step involves prepping all your ingredients. This preparation will streamline your process, ensuring that everything is in reach as you create this delicious snack.
Making the Dough
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Combine Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, sooji, ajwain, and a pinch of salt. This forms the base for your samosa dough.
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Incorporate Olive Oil: Gradually rub the Figaro Pure Olive Oil into the flour mixture until you achieve a texture resembling coarse crumbs. This step is crucial as it adds a depth of flavor and texture to your samosas.
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Knead the Dough: Slowly add water a little at a time, kneading the mixture until you have a firm yet smooth dough. The key here is not to rush; take your time to ensure that the dough reaches the perfect consistency.
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Rest the Dough: Once kneaded, cover the dough with a damp cloth or plastic wrap and set it aside to rest. This resting period allows the gluten to relax, making it easier to roll out later.
Preparing the Filling
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Heat the Oil: In a wok or heavy-bottomed pan, heat a tablespoon of Figaro Olive Oil over medium heat. The oil should shimmer, indicating it’s ready for the ingredients.
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Sauté Aromatics: Add the grated ginger, chopped garlic, finely chopped green chilies, and spring onion greens to the hot oil. Stir-fry them for a few seconds until their aromas are released, creating a fragrant base for your filling.
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Add Vegetables: Incorporate the finely chopped carrots, green bell peppers, and cabbage into the wok. Stir-fry the mixture on high heat, ensuring that the vegetables remain vibrant and crisp while cooking through. This should take about 4-5 minutes.
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Combine with Noodles: Once the vegetables are cooked yet still firm, add any pre-cooked noodles (roughly chopped), along with the Schezwan sauce, salt, and black pepper to taste. Stir everything together until well-combined. Taste the filling and adjust the seasoning if necessary.
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Cool the Filling: Remove the filling from heat and allow it to cool slightly before proceeding. This ensures that the filling is easier to handle when you’re assembling the samosas.
Assembling the Samosas
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Preheat the Oil: In a separate pan, preheat enough Figaro Olive Oil for deep frying your samosas. The oil should be hot enough that a small piece of dough sizzles when added.
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Divide and Roll the Dough: Divide the rested dough into 12 equal portions. Dust each portion lightly with flour and roll it into small squares or circles, about 4-5 inches in diameter. This will serve as the base for your samosas.
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Fill the Dough: Take a small portion of the cooled Chinese filling and place it in the center of each rolled-out dough piece.
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Seal the Samosas: Fold the dough over the filling, bringing the edges together. Pinch the edges firmly to seal them well, ensuring that no filling escapes during frying. You can create pleats for a more traditional look if desired.
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Deep Fry: Carefully place the prepared samosas into the hot oil, frying them in batches to avoid overcrowding. Fry until they are crisp and golden brown, typically taking about 4-5 minutes per batch.
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Drain and Serve: Once fried, remove the samosas from the oil and drain them on paper towels to absorb any excess oil.
Serving Suggestions
Serve the Szechuan Style Chinese Veg Samosas hot, accompanied by a bowl of spicy Schezwan sauce or any dipping sauce of your choice. These flavorful samosas are perfect as an appetizer, a delightful snack for evening tea, or a party treat that will impress your guests with their unique taste and crispy texture.
Conclusion
The Szechuan Style Chinese Veg Samosa encapsulates a beautiful blend of traditional Indian flavors and Szechuan spice, resulting in a snack that’s not only delicious but also visually appealing. Whether enjoyed alone or shared with friends and family, these samosas promise to add a delightful crunch and burst of flavor to your table. Dive into this culinary adventure and enjoy every crispy bite!
