Noodles Ring Samosa is that fun Indo-Chinese twist your snack menu was waiting for! Crispy on the outside and packed with saucy, garlicky noodles inside, every bite is a burst of flavour. These cute golden rings fry up beautifully and stay crunchy for long. Perfect for chai time, kids’ tiffin or party starters. Easy to prep, fun to shape and totally irresistible. Try them once and they’ll become your new favourite fusion snack! Crispy, cute...
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Soak the mushroom pack in salted water and clean thoroughly until all dirt particles are removed. Strain and set aside.
Boil the noodles with salt and oil. Strain and set aside.
In a wide pan, knead the all-purpose flour, oil, salt, oregano, and baking soda into a tight dough.
Grease the dough with butter or oil, cover with a damp wet cloth, and let it rest for 10-15 minutes to activate the gluten.
In a wok, heat oil and add finely chopped onion, green capsicum, and a pinch of salt. Sauté for a minute. Add soya sauce, red chilli sauce, and ketchup. Sauté well.
Add mushroom slices, salt to taste, shredded cabbage, and boiled noodles. Mix well together.
Finish by adding a dash of spring onion greens and mix thoroughly.
Roll a small ball of dough into a thin chapati.
Place stuffing at one end and start rolling like a spring roll.Cut into long strips (1–1.5 inch wide) at the opposite side.
Heat oil on medium flame. Fry the samosa rings on medium-low heat until golden and crispy. Don’t rush—slow frying gives the perfect crunch.
Add 2-3 pieces at a time to maintain oil temperature.
Serve hot with chutney or sauces.
Avoid watery sauces; moisture will make the rings open while frying.
Clean the mushrooms thoroughly to remove all dirt particles for a better taste.
Adjust the spice level by modifying the quantity of red chilli sauce as per your preference.
Cool the noodles completely before filling – Hot filling softens the dough and breaks the shape.
Don’t overfill – A small, tight roll gives a perfect shape and fries evenly.
Do not overcrowd the pan – Gives space for rings to expand and become uniformly crisp.
Can I use other types of mushrooms?
Yes, you can use any type of mushroom you prefer, such as button mushrooms or shiitake mushrooms.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day.
Can I use rice noodles instead of regular noodles?
Yes, rice noodles can be used as a substitute for regular noodles in this recipe.
What dipping sauce pairs well with these samosas?
A tangy tamarind chutney or a spicy mint sauce would pair well with these samosas.
Can I bake these samosas instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown for a healthier option.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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