Preparation Time : 25 minutes
Serves : 4-6 persons
Refined flour / Maida : 1 and 1/2 cups
Refined oil / ghee : 2 tablespoons
Salt to taste
Paneer : 1 cup grated
Onions : 2 medium chopped
Cumin / Jeera seeds : 1/2 teaspoon
Capsicum : 1 chopped
Ginger paste : 1 teaspoon
Red chilli powder :1 teaspoon
Amchoor/ Dry mango powder : 1 teaspoon
Refined Oil for deep frying
Water as required
For the Samosa dough, add oil or ghee, salt and water to the Maida and make a soft roti like dough. Keep aside.
Heat little oil in the pan and add cumin seeds. Add the chopped onion and ginger paste. Now add the paneer, capsicum, Amchoor, chilli powder, salt and mix well. Cook for 2 minutes and keep aside.
To start preparing the Samosa’s, roll out the dough with a rolling pin by dusting a little flour and make a thin roti/ chapati / circle. Cut the roti into 2 pieces making two semi circles. Now put some paneer stuffing on it and roll it as a cone and close the edges by rubbing a little water at both the ends so that the stuffing do not come out during frying giving it the shape of a Samosa. You can given it your desired shape.
Now heat the oil in the pan and deep fry the samosa until it becomes golden brown. Drain excess oil by taking the Samosa’s out in a kitchen towel. Serve the samosa’s with tomato ketchup or mint chutney.