Cocktail Paneer Samosa Recipe
Ingredients
| Plain flour | 3/4 Cup (16 tbs) | |
| Semolina | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 2 Semi heaped Tbsp of ghee (vansapati) or margarine | ||
| Paneer | 200 Gram, grated (FILLING) | |
| 2 Small boiled potatoes mashed coarsely | ||
| Oil | 3 Tablespoon (FILLING) | |
| Ginger | 1/4 Inch, finely chopped (FILLING) | |
| 1/2 Tsp red chilli pd. salt to taste | ||
| Cumin seeds | 3/4 Teaspoon, roasted (FILLING) | |
| Garam masala | 3/4 Teaspoon, mixed (FILLING) | |
| Amchoor | 1/4 Teaspoon, dried (FILLING) | |
| Cashewnuts | 1 Tablespoon (FILLING) | |
| Kishmish | 1 Tablespoon (FILLING) | |
| Green chillies | 2 , finely chopped (FILLING) | |
| Sugar | 1/4 Teaspoon (FILLING) | |
Directions
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.
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.
Chef
