Monday, 16 January 2012

Paneer - 1 cup, grated

For the Filling:
Oil - 2 tsp
Cumin Seeds - 1 tsp
Green Chillies - 1/2 tblsp, chopped
Onions - 1/4 cup, chopped
Carrots - 1/4 cup, grated
Peas - 1/2 cup, boiled and semi mashed
Potatoes - 1/2 cup, boiled and semi mashed

Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Chaat Masala - 1/2 tsp
Salt to taste

For the Dough:
Refined Flour - 1 1/2 cups
Oil - 2 tsp
Salt to taste
Water as required
Oil to deep fry

1. Heat the oil in a pan.
2. Add the cumin seeds and green chillies, then add the onions, carrots, peas and potatoes.
3. Saute for 2 minutes.
4. Stir in the paneer.
5. Season with the cumin and chilli powders, chaat masala and salt.
6. Remove the pan from the stove and keep aside.
7. Put the flour in a bowl along with the oil and salt.
8. Add enough water to make a smooth dough. Knead well.
9. Divide the dough into balls.
10. Flatten and roll out each ball on a floured surface into a saucer-sized circle.
11. Cut into half and form each semi-circle into a cone.
12. Fill the cone with the paneer mixture, wet the open edges with water and press them together to seal them.
13. Heat oil in a kadai and deep fry the samosa till they turn crisp and brown.
14. Remove with a slooted spoon.
15. Drain and serve hot with tomato chutney or green chutney.


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