Why recepie famous for?
You all know how to make cones by now but this one is a great new Chinese cones
Ingredients
Makhan (Butter) 1 & ½ tbsCooking oil 1 tsp
Lehsan (Garlic) chopped 1 & ½ tbs
Gajar (Carrots) julienne 1 Cup Shimla mirch
(Capsicum) julienne 1 Cup Bund gobhi
(Cabbage) 1 & ½ Cups Chicken stock cube 1
Kali mirch (Black pepper) crushed ½ tsp
Lal mirch (Red chili) crushed ½ tsp
Namak (Salt) 1 pinch or to taste Safed mirch powder
(White pepper powder) ½ tsp
Chili sauce 1 tbs Soy sauce 1 & ½ tbs
Hara pyaz (Green onion) leaves chopped ½ Cup Maida
(All-purpose flour) 3 tbs Pani (Water)
2 tbs Samosa sheets
12 Cooking oil for frying
Instructions
In wok,add butter and let it melt.Add cooking oil and mix.
Add garlic and fry until light golden.
Add carrots,capsicum and fry for 1-2 minutes.
Add cabbage and mix well.
Add chicken stock cube,black pepper crushed,red chili crushed,salt,white pepper powder,chili sauce, soy sauce and mix well for 1-2 minutes.
Add green onion leaves and give it a good mix & let it cool down.
In all-purpose flour,add water and mix well to make a smooth paste & set aside.
Take samosa sheet and make pocket,add vegetable filling in the center and fold into the shape of cone and apply flour mixture on the edges and bring the edges together and seal the edges properly (makes 12).
Can be kept in freezer for up to 2 weeks.
In wok,heat cooking oil and fry Chinese samosa cones until golden brown
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