Cocktail Paneer Samosa Recipe

Cocktail Paneer Samosa picture


Main Ingredient


 Plain flour3⁄4 Cup (12 tbs) (Maida)
 Semolina1⁄4 Cup (4 tbs) (Suji)
 Baking powder1 Pinch
 Salt1⁄4 Teaspoon
 Ghee/Margarine2 Tablespoon (Vanaspati, use semi heaped tablespoon)
For filling
 Paneer200 Gram, grated
 Boiled potatoes2 Small, coarsely mashed
 Oil3 Tablespoon
 Ginger1⁄4 Inch, finely chopped
 Red chili powder1⁄2 Teaspoon
 Salt To Taste
 Roasted cumin seeds3⁄4 Teaspoon (Jeera)
 Garam masala3⁄4 Teaspoon (Mixed Spices)
 Amchoor1⁄4 Teaspoon (Dried Mango Powder)
 Cashew pieces1 Tablespoon (Kaju Bits)
 Raisins1 Tablespoon (Kishmish)
 Green chilies2 , finely chopped
 Sugar1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1704 Calories from Fat 794

% Daily Value*

Total Fat 90 g139.2%

Saturated Fat 28 g140.2%

Trans Fat 0 g

Cholesterol 100.4 mg33.5%

Sodium 1739.6 mg72.5%

Total Carbohydrates 181 g60.4%

Dietary Fiber 12.2 g48.6%

Sugars 20.4 g

Protein 46 g91.5%

Vitamin A 12.5% Vitamin C 98.9%

Calcium 41.9% Iron 83.4%

*Based on a 2000 Calorie diet


1. Mix maida, suji, salt, baking pd. and ghee.
2. Add a few tbsp of water and knead to form a stiff dough.
3. Keep covered for 1/2 hour.
4. Heat oil. Put off the fire. Add ginger. Add salt, red chilli pd, garam masala, zeera, and amchoor. Return to fire.
5. Add nuts. Cook for a few seconds.
6. Add potatoes. Cook for 1/2 minute.
7. Add paneer. Mix well. Add sugar and green chillies.
8. Cover and cook on slow fire for 3-4 minutes. Make the filling spicy. Keep aside.
9. Make marble sized balls of the dough.
10. Roll out thinly. Cut into two.
11. Fold each half into a triangle to form a cone.
12. Seal the cone by applying water. Fill 1 tbsp of the filling inside the cone.
13. Make a small fold or pleate on the joint of the cone.
14. Now close the cone with water. Press the side opposite to the pointed side against a plate, giving it a samosa look.
15. Heat oil. Deep fry 8-10 pieces at a time on slow fire.
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