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14 May 2018

Paneer Samosa

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Paneer Samosa




Quick and easy paneer samosa
Prep Time: 10 minutes
Cooking Time: 15 minutes
Makes: 14 to 16
Ingredients:
  1. Cumin seeds- 1/4 tsp
  2. Ginger garlic ,grated or finely chopped - 1.5 tsp
  3. Green chilies,finely chopped- 1
  4. Onion,finely chopped - 3/4 cup( 1 large)
  5. Capsicum,finely chopped- 3/4 cup (1 medium)
  6. Kashmiri chili powder- 3/4 to 1 tsp
  7. Turmeric powder- 1/4 tsp
  8. Tomato,seeds removed and finely chopped- 2 tbsp
  9. Paneer ,grated - 1 cup
  10. Kasuri methi- 1 generous pinch
  11. Garam masala- 1/4 tsp
  12. Coriander leaves,finely chopped- 2 tbsp
  13. Salt-to taste
  14. All purpose flour-2 tbsp
  15. Water-as required
  16. Samosa sheets- 14 to 16  ( click here for homemade samosa sheets)
  17. Vegetable oil- as required
Instructions:

  • Heat oil in a pan,add cumin seeds and saute for few seconds until the color changes slightly.Add ginger,garlic and green chilies.Saute for few seconds.
  • Add onion and saute until it turns golden .Add capsicum and cook for 1 or 2 minutes.
  • Reduce the flame to low and add kashmiri chili powder, and turmeric powder.Saute until raw smell leaves.Now add tomato and  saute on a medium flame until it turns mushy and is completely cooked.
     
  • Now add paneer ,crushed kasuri methi , garam masala and salt to taste.Saute for about 2 to 3 minutes.Add coriander leaves and switch off the flame.Set aside and let it cool completely.
  • In a small bowl combine together all purpose flour and water to form a thick paste.This flour paste is used to seal the edges.Here i have used semicircle samosa sheets.

  • Fold a samosa sheet to form a cone shape ,apply the flour paste on the outer edge and gently press to seal the edge as shown in the picture.
  • Place 3 to 4 tsp of the filling into the prepared cone.
  • Apply the flour paste on the open edge.Fold the edge and press gently ,to seal.
  • Repeat the same with the remaining samosa sheets  and filling.Heat oil in a pan(oil should not be too hot) and deep fry the samosas till it turns golden brown on both sides,turning once or twice in between.
  • Drain onto a kitchen towel and serve with tomato ketchup.
  • NOTES

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