Paneer Samosa

Method

• To a bowl, add the flour. Then, add the salt.
• Next, add the ghee. Add the carom seeds.
• Finally, add the water.
• Mix in the water completely. For this dough, i used 100ml of water.
• And form it into a dough. Knead for a few minutes, Cover it with a kitchen towel and let it rest for at least an hour.
• To a pan, add ghee.
• Let it melt, and add the cumin seeds.
• Then, add the coriander seeds.
• Saute for a minute and add the onions.
• Saute the onions till they turn golden brown.
• Then, add the salt.
• Next, add the ginger.
• Then, add the tomatoes.
• Add a little water, and let the onions and tomatoes cook completely.
• Add the turmeric.
• Then, add the cumin powder.
• Next, add the red chili powder.
• Add the chaat masala.
• Then, add the garam masala powder.
• Add the coriander powder.
• Give it a mix and then add the peas.
• Next, add the panner.
• Cook for a few minutes and take it off the heat.
• Transfer the stuffing onto a plate and let it cool down completely. Once it has cooled down, mash it.
• Then sprinkle chopped coriander on top and mix it in.
• These are the ingredients to make the slurry.
• Mix both the flours together.
• Add the water and mix it in completely.
• Take out the dough onto your work surface.
• Roll it into the shape of a log.
• Cut it up into equal parts, form a circle and flatten it out in between your palms.
• With a rolling pin, roll out the dough to about 3cms (about the same size as a poori).
• Cut it into half.
• Do the same for the remaining dough.
• Take one piece of dough.
• Fold it midway.
• Apply the slurry mixture.
• Fold it from the other side to make a cone.
• Take a little of the panner mixture and fill it into the cone.
• Apply the slurry mixture on the inside.
• Press it down with your fingers to seal the mixture completely.
• This is how the samosa should look like when done.
• Do the same for the remaining samosas.
• Gently drop them in oil.
• And fry them until golden brown.
• Drain out the excess oil onto a kitchen towel.
• Serve hot.