PANEER SAMOSA
- Total Time: 1 hr 20 mins
- Yield: 15
Ingredients
- 1 tablespoon GREENSFUD COCONUT OIL
- 1 teaspoon ginger garlic paste
- 1 teaspoon GREENSFUD CUMIN SEEDS
- 1 small onion diced
- 1 small green capsicum / green bell pepper diced
- ½ teaspoon GREENSFUD RED CHILLI FLAKES
- ½ teaspoon GREENSFUD RED CHILLI POWDER
- 2 green chilies diced
- 1 teaspoon GREENSFUD HIMALAYAN PINK SALT
- 250 grams paneer grated
- 100 grams cheddar grated
- ¼ cup coriander leaves
- 40 – 50 samosa patti or spring roll wrappers cut into the required size
- 4 – 5 tablespoons flour or whole wheat flour atta
- Oil for frying (see recipe method for airfryer instructions)
Instructions
- In a medium-sized frying pan or saucepan, heat the oil.
- Cumin seeds are added after the ginger and garlic paste has been sautéed for a minute. Cook the cumin seeds until they begin to sputter and release a fragrant gas.
- Green chilies and diced capsicum should be added after the diced onions and sauté them till transparent.
- Add 12 teaspoon salt, red chilli flakes, and red chilli powder. After 2 minutes of sautéing, turn off the heat.
- Cool the mixture by placing it in a big bowl.
- Grated cheddar cheese, chopped cilantro or coriander leaves, grated paneer, and salt should all be added after the mixture has cooled. Mix well.
- Taste, and if necessary, adjust salt.
- In a small bowl, combine the flour and water to produce a thick paste.
- One to two teaspoons of the mince mixture should be placed inside the samosa patti before folding it into a triangle and sealing it with the sticky flour mixture. Depending on the size of the samosa patti/wrappers, this amount of filling will yield 35 to 40 samosas.
- The samosas can either be frozen for later use or immediately fried. Heat oil in a deep-frying pan to fry the samosas. Samosas should be added and fried over medium heat until golden brown. Serve hot with green chutney after removing with a slotted spoon.
- Freezing instructions: Samosas should be placed on a tray so they don’t contact each other before freezing. Once the samosas are frozen, keep the tray in the freezer for 30 to 45 minutes. After being frozen, the samosas can be taken out one at a time and placed in a plastic bag. To prevent the samosas from sticking to the tray’s bottom, spray oil over it. Simply remove the frozen samosas from the freezer and add them to oil that is heated to medium. Till golden brown, fry. When compared to fresh samosas, frozen samosas will take 1 to 2 minutes longer to cook.
- Instructions for air frying: Spray the samosas on both sides with oil spray before frying them in the air fryer. Put them in an air fryer that has been preheated to 180 C and air fry for 8 to 12 minutes or until golden brown. To ensure that they are evenly golden brown, turn the samosas halfway through. Use the same procedure whether you’re using fresh or frozen samosas; the extra time for frozen samosas is about 1 to 2 minutes.
- Prep Time: 1 hr
- Cook Time: 20 mins
- Category: SNACKS
- Cuisine: INDIAN
Keywords: Paneer samosa, Paneer, Snacks, Indian cuisine
