PANEER SAMOSA STUFFED WITH MELANGE OF SPICES WILL BE PREPARED AT HOME  ANYTIME ENJOY THIS ALL TIME FAVORITE OF ANY AGE SNACK WITH CHUTNEY OR EAT AS IT IS.

INGREDIENTS

FOR SAMOSA DOUGH

  • 1 cup all purpose flour
  • 1 tsp nigella seeds
  • 1 tbsp oil
  • water
  • salt

FOR MAKING STUFF

  • 100g paneer
  • 1 chopped onion
  • 1 tsp ginger- garlic paste
  • 2 to 3 green chilies (finely chopped)
  • Garam masala
  • 1/2 tsp chat masala (optional)
  • salt

FOR DEEP FRYING

  •     1/2 liter cooking oil

LETS PREPARE SAMOSA STEP BY STEP

STEP 1

  • In a bowl mix together flour,nigella,salt oil and  rub the flour between two palms of yours for for 5 to 6 minutes.It will allow to mix oil and flour together.
  • Now add little by little Luke warm water into the mixture .Now  knead to make a hard and stiff dough.For making samosa we should not knead a soft dough.
  • Now cover the dough and rest it for half an hour.

Now knead the dough again and make little big balls

STEP 2

  • Heat a pan add 1 tsp oil,when it’s hot add finely chopped onions,green chilies and saute it
  • Now add red chili powder,turmeric and fry them well.
  • Add chopped paneer and garam masala into it.Fry them for 5 minutes till all the masala coated with paneer. Now off the heat and allow to cool the paneer mixture.

STEP 3

  • Now  sprinkle some flour , roll the balls into oval shape.It should not be more thick or more thin.cut into two pieces

STEP 4

  • If the wedges are very thick then roll it again to make it thin.

STEP 5

  • Now fill 1 tsp of mixture into the cone and smear water on the edges and seal it.

STEP 6

  • .Make sure the edges of samosa will be locked well else all the fillings come out.

STEP 7

  • Now heat oil on lower flame in a wok,Now add 2 to 3 samosa into the oil.wait for 5 minutes without stirring them.
  • When the crust of samosa turns light brown flip them.Again wait for 5 minutes on lower flame without stirring them.

STEP 8

  • Now fry them until nice golden brown on medium flame for one minute.
  • For frying rest of samosa,let the oil temperature cool down and repeat the same process for rest of samosa to fry.

DIRECTIONS

1.In a bowl mix together flour,nigella,salt oil and  rub the flour between two palms of yours for for 5 to 6 minutes.It will allow to mix oil and flour together.

2.Now add little by little Luke warm water into the mixture .Now  knead to make a hard and stiff dough.For making samosa we should not knead a soft dough.

3.Now cover the dough and rest it for half an hour.

4.Heat a wok add 1 tsp oil,when it’s hot add finely chopped onions,green chilies and saute it

5.Now add red chili powder,turmeric and fry them well.

6.Add chopped paneer and garam masala into it.Fry them for 5 minutes till all the masala coated with paneer. Now off the heat and allow to cool the paneer mixture.

7.Now knead the dough again and make little big balls.

8.Now  sprinkle some flour , roll the ball into oval shape.It should not be more thick or more thin.

9.cut into two,if the wedges are very thick then roll it again to make it thin.

10.Join the edges to make a cone shape ,press gently to lock the cone from out side and inside as well.

11.Now fill 1 tsp of mixture into the cone and smear water on the edges and seal it.Make sure the edges of samosa will be locked well else all the fillings come out.

12.Now heat oil on lower flame in a wok,Now add 2 to 3 samosa into the oil.wait for 5 minutes without stirring them. 

13.When the crust of samosa turns light brown flip them.Again wait for 5 minutes on lower flame without stirring them.

14.Now fry them until nice golden brown on medium flame for one minute.

15.For frying rest of samosa,let the oil temperature cool down and repeat the same process for rest of samosa to fry.

16.Keep them on absorbent paper and serve with any chutney.

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