• Micro Paneer Samosa

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INGREDIENTS


Micro Paneer Samosa

Servings - 2 - 3

INGREDIENTS
Potatoes - 455 grams
Water - 1 litre
All purpose flour - 200 grams
Salt - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Oil - 35 milliliters
Water - 100 milliliters
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Crushed coriander seeds - 1 teaspoon
Ginger - 1 1/2 teaspoons
Green chili - 1/2 teaspoon
Onions - 50 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1/2 teaspoon
Paneer - 50 grams
Coriander - 1 tablespoon
Water - for brushing
Oil - for frying

PREPARATION


1. Take a pressure cooker, add 455 grams potatoes, 1 litre water and cover it with lid.
2. Cook until you hear 2 whistles.
3. Open the lid and remove it from heat.
4. Drain and peel the potatoes properly.
5. Mash them with the help of a food masher. Keep aside.
6. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 35 milliliters oil and mix it well.
7. Add 100 milliliters water and knead it into a smooth soft dough.
8. Rest the dough for 20 minutes.
9. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin seeds, 1 teaspoon crushed coriander seeds, 1 1/2 teaspoons ginger, 1/2 teaspoon green chili and stir for 2 - 3 minutes.
10. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 1/2 teaspoon garam masala and mix it well.
12. Now, add 50 grams paneer and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add the boiled mashed potatoes in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 tablespoon coriander and mix it well.
17. Remove it from heat and keep aside.
18. Take a ball from dough and flatten it with the help of a rolling pin.
19. Cut it into half and brush the sides with water.
20. Now, make a cone of it.
21. Fill it with the prepared stuffing and seal the edges properly.
22. Heat sufficient oil in a heavy y skillet and deep fry these until golden brown and crispy.
23. Drain it on an absorbent paper.
24. Serve hot.