PREPARATION

1. In a mixing bowl, add 200 grams all purpose flour, 2 tablespoons ghee, 1/2 teaspoon salt, 1/4 teaspoon carom seeds, 90 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. In a blender, add 50 grams aloo bhujiya, 2 teaspoons sesame seeds, 1 teaspoon fennel powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1 teaspoon sugar, 1/2 teaspoon salt and blend it into a fine mixture.
4. Transfer this mixture into a bowl, add 1 tablespoon raisins, 2 tablespoons cashews, 1 tablespoon tamarind pulp and mix it well.
5. Take a ball from dough and flatten it with help of rolling pin.
6. Cut it into half.
7. Apply some water on the sides and form a triangle or cone shape. (See Video)
8. Fill it with prepared mixture and seal the edges.
9. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
10. Drain it on an absorbent paper.
11. Serve hot with ketchup.

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