Friday, April 12, 2013

Paneer Samosa

 This snack crossed my mind when I was thinking too hard to make a evening snack for my tough Mils (hee hee hee!!) who are on the way for a pleasant and surprise visit. Not-so-Healthy (as it is deep fried), Not-so-Heavy dish is fine for a weekend majja.

Maida : 200gms
Thyme : 1/2 tsp
Oil as required
Salt as required
Paneer : 200 grms
Onions : 2 large
Cumin : 1 tsp
Garam masala : 1 tsp
Ginger garlic paste : 1 tsp
Chillies : 2
Amchur powder : 1 tsp

Instructions for Paneer stuffing:
  1. Mix Maida, Oil, salt, water to chapathi dough consistency and set it aside for one hour.
  2. In a pan add oil once heated add cumin, ginger garlic paste and onions cut length wise till the raw smell disappears.
  3. Add chillies cut into small pieces. Fry for 2 mins.
  4. Throw in all the masala powders ( garam masala, amchur power) and salt.
  5. Cut Paneer into small cubes ( very tiny bits).
  6. Add the Paneer bits also. Check the taste and adjust the salt.
  7. Cook for 3 mins and turn off the stove.
  8. Cool the Paneer stuffing.
Instructions for  making samosa shape:
  1. Meanwhile roll the maida dough into small balls and make spread like chappathi patties using the rolling pin.
  2.  Cut the round into two half. 2 semi circles.
  3.  Place the Paneer stuffing in the right place and connect the tip and middle of the semi circle.
  4. Press the edges and make use of the remaining strip to roll one more layer.
  5. Make sure the dough is spread into a thin layer so that we make crispy samosa.
  6. Deep fry these samosa in oil till it becomes golden yellow.

Hope this was informative and encouraging to make samosas at home. Have a Lovely weekend ahead.
Please post your comments!!!

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