Manchurian Samosa
  • For Samosa Dough
  • 400 gm Whole Wheat Flour
  • 5 gm Salt- 3 gmAjwain Seeds
  • 100 ml Water
  • 60 gm Ghee/Refined Oil
For Manchurian Filling
  • 300 gmHandi Frozen Manchurian Balls
  • 15 gm Chopped Spring Onion
  • 30 gm Chopped Onion
  • 25 gm Chopped Ginger
  • 2 gm Red Chilli Paste
  • 2 gm Chopped Green Chilli
  • 5 ml Vinegar
  • 25 gm Corn flour
  • 50 ml Water
  • 15 gm Chopped Coriander
  • 5 gm Salt
  • 2 gm White Pepper Powder
  • 100 ml Refined Oil
  1. Airfry or deep fry the Handi Manchurian Balls.
  2. Heat oil in wok over med-high heat and saute onion, ginger, green chili and garlic together. Stir fry on high heat for 30 seconds.
  3. Add soy sauce, red chilli paste, vinegar, water and stir fry for another minute. Add salt and pepper.
  4. Add the fried manchurian balls and mix. Add corn flour slurry and mix. Add spring onion & coriander & toss. Remove to a plate and let it cool down to room temperature. Divide the filling in 10 equal parts.
  5. Combine all the ingredients for the dough in a large mixing bowl. Rub the ghee into the flour till you see coarse crumbs.
  6. Add little water at a time and knead to make a firm and yet smooth dough. Cover the dough and keep it aside to rest.
  7. Divide the samosa dough into 5 equal portions. Dust it in a little flour and roll to 6 inch round. Cut the rolled dough in half. Take one half and brush it with little water along the edges. Fold it like a cone and seal from one side.
  8. Place one part of the Manchurian filling into it tightly, filling only 3/4 of the cone. Brush with water along the edges and pinch the dough to seal and give the desired shape.
  9. Repeat till the dough is finished. Transfer the stuffed samosas to a refrigerator for 10-15 minutes.
  10. Heat oil in a kadhai on medium flame, and fry the samosas till golden brown.
  11. Serve hot with mint & coriander yogurt chutney and tomato ketchup