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Explore Chinese Pocket Samosa | Monsoon Special Recipe | Chef Sanjyot Keer with 1,534,567 views, 32,455 likes, and 1,020 comments. Experience the impact of this video content that has captured audience attention.

Full Written Recipe for Chinese pocket samosa For vegetable filling Ingredients: • Cabbage 1 cup (shredded) • Capsicum ½ cup (juliennes) • Carrots ½ cup (juliennes) • Oil 2 tbsp • Garlic 2 tbsp (chopped) • Ginger 1 tbsp (chopped) • Green chillies 2-3 nos. (chopped) • French Beans ½ cup (chopped) • Corn kernels ½ cup • Salt & pepper to taste • Sugar 1 tsp • Sauces: 1. Schezwan sauce 2 tbsp 2. Red chilli sauce 1 tbsp 3. Ketchup 1 tbsp 4. Soy sauce 1 tsp 5. Vinegar 1 tsp • Spring onion greens 2 tbsp (chopped) Methods: • In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later. • Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt & pepper to taste and sauté them too for a minute. • Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling. Sweet & sour Dipping sauce Ingredients: • Water 4 tbsp • Sugar 2 tbsp • Ketchup 4 tbsp • Vinegar 2 tbsp • Soy sauce 1 tsp • Red chilli sauce 1 tbsp • Salt & pepper to taste Methods: • Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week. For making samosa: Ingredients: • Samosa Patti (readymade) • Vegetable filling • Oil for frying • Refined flour slurry (refined flour 4 tbsp + water 4 tbsp) Methods: • Divide the samosa patti in 4 long strips, 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 . Make as many as you wish to. • Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side. • Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce. The Music I use in All my videos - https://bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP

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