Noodle Samosa Recipe 👍 @mukeem03

Ingredients

• 2 Tbsp All-Purpose Flour (for sealing the samosa edges, mixed with water to a smooth paste)
• 2 Tbsp Water (room temperature, mixed with flour for paste)
• 2 Tbsp Oil for sautéing (vegetable or canola oil)
• 1 cup Mixed Vegetables (carrot, capsicum, peas) (finely diced)
• 200 g Boiled Noodles (any thin egg‑noodle or instant noodle, boiled al dente and drained)
• 2 Tbsp Tomato Ketchup (smooth)
• 1 Tbsp Mayonnaise (regular, not low‑fat for crisp texture)
• 1 Tbsp Pizza Sauce (store‑bought, mildly spiced)
• 1 Tbsp Pasta Sauce (plain tomato‑based)
• 1 tsp Soy Sauce (light)
• 1 tsp Peri‑Peri Masala (spicy blend)
• 1 tsp Noodle Masala (store‑bought Indian noodle seasoning)
• ½ tsp Chilli Flakes (adjust to heat preference)
• to taste Salt
• 12 Ready‑Made Samosa Sheets (triangular pastry sheets, usually found in frozen section)
• 2 cups Oil for deep frying (vegetable oil, heat to 350°F (175°C))

Instructions

1. Boil the noodles

   Bring a pot of water to a rolling boil, add the noodles and cook for 2‑3 minutes until al dente. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

2. Sauté the vegetables

   Heat 2 Tbsp oil in a skillet over medium heat. Add the diced carrots, capsicum and peas, stir‑fry for 4‑5 minutes until just tender.

   Time: PT5M

   Temperature: Medium heat

3. Create the noodle‑vegetable sauce

   To the skillet add tomato ketchup, mayonnaise, pizza sauce, pasta sauce, soy sauce, peri‑peri masala, noodle masala, chilli flakes and a pinch of salt. Stir well and cook for 2 minutes to blend flavors.

   Time: PT3M

   Temperature: Medium heat

4. Combine noodles with sauce

   Add the boiled noodles to the skillet, toss thoroughly so every strand is coated with the sauce. Cook for another 2 minutes, then remove from heat and let cool slightly.

   Time: PT2M

   Temperature: Medium heat

5. Prepare flour‑water paste

   In a small bowl mix 2 Tbsp all‑purpose flour with 2 Tbsp water until smooth. This will act as a glue for sealing the samosa edges.

   Time: PT2M

6. Fold samosa sheets

   Lay a samosa sheet on a clean surface. Fold the right side toward the centre to form a triangle, then fold the left side over the same centre point, creating a pocket for the filling. Repeat with all sheets.

   Time: PT10M

7. Fill the samosas

   Place about 1‑2 Tbsp of the noodle mixture into each pocket, spreading evenly but leaving a small border for sealing.

   Time: PT5M

8. Seal the edges

   Brush the flour‑water paste along the open edges of each samosa and press gently to seal. Ensure no gaps remain.

   Time: PT2M

9. Heat oil for frying

   Pour 2 cups oil into a deep pan, heat over medium‑high heat until it reaches 350°F (175°C). Test with a small piece of samosa – it should sizzle and rise quickly.

   Time: PT5M

   Temperature: 350°F

10. Fry the samosas

    Carefully lower a few samosas into the hot oil. Fry 3‑4 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

    Time: PT8M

    Temperature: 350°F

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g