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Perfect crispy, flaky dough is filled with the most delicious schezwan noodles. It's one of the most innovative samosa recipes from my spice trunk. The best fusion of Indo-Chinese noodles with Punjabi Samosa.Vegan and crowd pleaser.

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Well, I admit, my mom makes the best Samosas. Since my childhood, I have seen her making the best Potato Samosas, with flaky, crispy dough and delicious spicy potatoes. It was a treat to watch her making the most elegant Samosa shells. I learned the tricks of Samosa-making from her, and believe me, they're foolproof.

I am picky about how my Samosa should look and taste. Its outer covering/skin should be smooth and crunchy.

This evening, I was thinking of making a few Samosas for snacks, so I casually asked my daughter about it. She seemed not very interested in it and was pitching for noodles. I thought, "Why not make a fusion Samosa that makes everyone happy?" With that thought, I decided to make Schezwan Noodle Samosa.

It's a Schezwan Noodles stuffed Samosa, and if you have not tried it, I suggest going ahead and making it. You will wonder why you have not tried it earlier. It's that delicious, friends.

I am sharing my foolproof recipe with you all, and I am sure you will be able to make a Samosa better then a halwai with this recipe.

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Schezwan Noodle Samosa

Crisp Samosa filled with spicy Schezwan noodles.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer, Snack

Cuisine Indian Cuisine.

Servings

Ingredients

2 Cups All Purpose flour
4 Tbsp Canola oil
1 Tsp Salt
¼ Cup Water for kneading the dough.
Oil for Deep Frying.

Instructions

Take all purpose flour in a big bowl .
Add salt to it .
Mix It nicely with your fingers.
Add oil to it . Mix it nicely with your fingers and palms for 7-8 minute.This step is crucial for flaky crispy outer shell without any bubbles.Don't skip it at all.
Now Start adding water to it . You won't need much water . Make a really tight dough and without putting much wter make it smooth . It will take 3-4 minutes.
After making a smooth dough ball, cover it with a damp kitchen towel.
After 20 minutes Make 6 medium size dough balls out of it.
Roll 1 ball into a big round shape . Disc shouldn't be too thin.
Make a thick liquid of 1 tbsp all purpose flour with 2.5 tbsp of water.
Cut the disc into 2 parts with the help of a sharp knife.
Make shell of samosa with one half of a disc and fill it nicely with Your choice of noodle /Schezwan Noodles.
Close it with help of the thick liquid we have made.
Make all the samosa with same process.
Take a big wok.
Fill it with oil for deep frying the Samosa. Alternatively you can do it on 370 for 8-10 minutes. Time can vary on your air fryer.
When oil is hot ,drop a few samosa in it .
Keep the flame very low .This is the key of crunchy and flaky samosa .
Fry it till it looks light golden brown.
Drain it on a paper towel. Serve it with a sauce of your choice.