Noodle Samosa Recipe @mukeem03
Noodle Samosa Recipe 👍 @mukeem03 is a medium Indian recipe that serves 4. 260 calories per serving. Recipe by Maria Khan on YouTube.
Prep: 27 min | Cook: 18 min | Total: 1 hr
Cost: $13.62 total, $3.41 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian (contains egg)
Allergens: Wheat (flour, samosa sheets), Soy (soy sauce), Egg (mayonnaise)
Ingredient Substitutions
- Instead of All-Purpose Flour: Rice Flour (gluten‑free)
- Instead of Oil for sautéing: Olive Oil (use less)
- Instead of Mixed Vegetables (carrot, capsicum, peas): Frozen mixed veg
- Instead of Boiled Noodles: Spaghetti broken into short pieces
- Instead of Tomato Ketchup: Tomato sauce
- Instead of Mayonnaise: Greek yogurt (for lighter version)
- Instead of Pizza Sauce: Marinara sauce
- Instead of Pasta Sauce: Tomato puree
- Instead of Soy Sauce: Tamari
- Instead of Peri‑Peri Masala: Paprika + cayenne
- Instead of Noodle Masala: Garam masala
- Instead of Chilli Flakes: Fresh chopped chilli
- Instead of Ready‑Made Samosa Sheets: Spring roll wrappers
- Instead of Oil for deep frying: Canola oil
Equipment Needed
- Large Pot
- Frying Pan or Deep Fryer
- Mixing Bowl
- Skillet for sautéing
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Measuring Spoons
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Preparing a smooth flour‑water paste for sealing
- Folding the samosa sheets without tearing
- Ensuring oil is at the correct temperature before frying
Chef Tips from the Video
- For extra crunch, add a pinch of cornflour to the flour‑water paste.
- A dash of lemon juice in the noodle sauce brightens the flavor.
Troubleshooting
Samosa edges open during frying
Make sure the flour‑water paste is applied generously and press the seal firmly before frying.
Filling is soggy
Allow the noodle mixture to cool completely and drain any excess liquid before stuffing.
Oil temperature drops and samosas become greasy
Fry in small batches and let the oil return to 350°F between batches.
Storage
Refrigerator: Store fried samosas in an airtight container for up to 2 days; reheat in oven to regain crispness.
Freezer: Freeze uncooked, sealed samosas on a tray, then transfer to a zip‑lock bag. Fry from frozen, adding 1‑2 minutes to cooking time.
Room temperature: Not recommended beyond 2 hours due to risk of bacterial growth.
Make-Ahead Tips
- Prepare the noodle filling up to 4 hours ahead and refrigerate.
- Seal uncooked samosas and freeze; fry directly from frozen for a quick snack.
Frequently Asked Questions
What is the cultural significance and history of noodle samosa in Indian Iftar cuisine?
Noodle samosa is a modern fusion twist that emerged in South Asian households during Ramadan, combining the beloved fried samosa with quick‑cooking noodles to create a hearty, portable snack for Iftar gatherings. It reflects the contemporary blend of traditional street‑food techniques with global pantry staples.
What are the traditional regional variations of samosa in Indian cuisine?
In North India, samosas are typically filled with spiced potatoes and peas, while in the coastal regions they may contain minced meat or seafood. The pastry can be wheat‑flour based or made from refined maida, and the spice profile varies from mild cumin‑pepper to fiery Kashmiri chilies.
How is noodle samosa traditionally served in Indian households during Ramadan?
It is usually served hot, straight from the fryer, alongside tangy tamarind or mint‑coriander chutney and a cup of sweetened milk or fruit juice. The crisp exterior and flavorful noodle filling make it a popular bite to break the fast quickly.
What occasions or celebrations is samosa associated with in Indian culture?
Samosas are a staple at festivals like Diwali, Eid, and Holi, as well as at weddings, tea‑time gatherings, and street‑food fairs. Their handheld nature makes them ideal for sharing during communal celebrations.
What makes noodle samosa special or unique in Indian fusion cuisine?
It merges the crunchy, deep‑fried pastry of a classic samosa with the soft, saucy texture of seasoned noodles, offering contrasting textures and a burst of umami from sauces like ketchup, mayo, and soy. This combination is rarely found in traditional Indian cooking, making it a novelty snack.
What are common misconceptions about noodle samosa?
Many think the noodle filling makes the samosa soggy, but when the mixture is cooled and excess moisture is drained, the samosa stays crisp. Another myth is that it requires special dough; ready‑made samosa sheets work perfectly.
What are the most common mistakes to avoid when making noodle samosa?
Over‑filling the pastry, not sealing the edges tightly, and frying at too low a temperature are the biggest pitfalls. Each leads to bursting or greasy samosas. Follow the sealing step carefully and maintain oil at 350°F.
Why does this recipe use a flour‑water paste instead of egg wash for sealing?
The flour‑water paste creates a stronger, gluten‑based bond that holds the pastry together during high‑heat frying, whereas egg wash can separate and cause leaks, especially with a moist noodle filling.
Can I make noodle samosa ahead of time and how should I store them?
Yes. Prepare the noodle filling up to 4 hours ahead and keep refrigerated. Uncooked, sealed samosas can be frozen on a tray and transferred to a zip‑lock bag; fry directly from frozen, adding a minute or two to the cooking time.
What does the YouTube channel Maria Khan specialize in?
The YouTube channel Maria Khan focuses on quick, home‑cooked Indian comfort foods and creative fusion snacks, often sharing recipes that fit busy student or family lifestyles with clear step‑by‑step demonstrations.
How does the YouTube channel Maria Khan's approach to Indian cooking differ from other Indian cooking channels?
Maria Khan emphasizes using readily available pantry items, minimal equipment, and time‑saving shortcuts while still preserving authentic flavors, whereas many other channels may rely on elaborate preparations or specialty ingredients.
Last updated: September 6, 2026
