PANEER SAMOSA

On November 26, 2016December 31, 2017 By RuchisvegkitchenIn ChatPate Bites / Chaat, Jain Recipes, Starter

Samosa is very famous and most popular street food , which is generally made from Potatoes and Peas . The stuffing is bit routine , try with this new version of Samosa. I make with fresh homemade Paneer , Peas and other spices. A Perfect flaky crispy outer layer , tasty stuffing and a cup of tea/coffee are enough to enjoy this pleasant weather .

For Tamilnadu, its a moonsoon season. Though its not raining so hard, still climate is awesome . Such pleasant climate makes us crave for something hot, fried and tasty , isnt it 🙂 🙂 What else it can be other than SAMOSA 🙂 🙂 🙂 🙂 🙂 🙂

Those who regularly reading my posts , are well aware about my love towards Homemade Paneer. As its Healthy and my little one’s favourite too, being a Mom what else I need 🙂 When I got married and came to husband house, none of my family member love to see even Paneer. I was so shocked how some one can ignore such healthy ingredient. And now they really love it 🙂 🙂

I made this Samosa without using Potatoes . If you wish one can add it with Paneer. To make it more healthy , one can bake it too . Bake at 180C for 25-30 mins. I personally prefer fried version.

In this recipe I have double fried the samosa to make it more handy and out layer is super crispy and flaky. One can single fry it too. Double frying method is bit lengthy but convenient when guests are at home . In this method, Samosa are fried in hot oil very lightly, Just the dough cooks. Outer layer color will be creamish white only. Later lower the flame and then fry the once fried samosa till they are golden.

Here I would love to share some points to make a perfect Samosa dough crust.

Add enough fat/moyan in dough and knead a tight dough.
Add Water slowly . very little at a time.
At time of rolling, dont roll too thick or too thin else it may lead to uncooked or hard outer layer.
At time of frying, initially oil should be hot and high flame, later fry on slow flame.

INGREDIENTS:

For Stuffing

1 cup Finely chopped paneer
1/2 cup boiled Green Peas
1/2 Raw Banana , boiled (Potato can be used here)
1-2 green chillies , chopped
salt
1/2 tsp Chaat Masala
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/4 tsp Dry Mango Powder
1/6 tsp Asafoetida

For Samosa pastry

2 cup Maida
2 tsp Rawa / Sooji
Salt
5-6 tbsp Oil /Ghee
1/2 tsp Carrom Seeds

METHOD:

Mix all the ingredients, Maida, Rawa , salt , Oil /Ghee and carom seeds in a big plate and knead a tight dough adding little water. Allow it to rest for 15-20 mins. After resting dough, again knead it lightly. Divide the dough in small equal portions.

To make stuffing, just mix all the ingredients and mash it lightly.

Take a small portion from dough and roll a small circle. It should be bit thick. Now cut with knife from center of the samosa pastry. On the straight edge apply some water , join two ends and press the edges so it will be sealed nicely.

Stuff this prepares Samosa Cone with stuffing. apply some water on edge and press it. Make sure there are no cracks. Prepare all samosa like this.

Fry in hot oil on medium to slow flame till it gets golden and crispy or follow double fry method, which I mentioned above. For that we will fry this prepared samosa once on medium flame. keep aside . Again before serving , fry these samosa on slow flame till it turn golden .