PANEER SAMOSA

Ingredients

8 samosa patties ( readily available in the market )

For The Stuffing

1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onion
1 tsp ginger-green chili paste
1/4 cup finely chopped capsicum
1 1/2 tsp dried mango powder(amchur)
1 tsp chilli powder
1 cup finely chopped paneer
 salt to taste
2 tbsp finely chopped coriander(dhania)

For Serving

mint leaves (pudina) chutney

Method 

For the stuffing

1. Heat the oil in a broad pan and add the cumin seeds.
2. When the seeds crackle, add the onions and ginger-green chilli paste and sauté on a medium flame for 2 minutes.
3. Add the capsicum, dry mango powder, chilli powder, paneer, salt and coriander, mix well and sauté on a medium flame for another 2 minutes.
4. Cool completely and divide the stuffing into 8 equal portions. Keep aside.

How to proceed

1. Place a samosa patti on a clean, dry surface and put a portion of the stuffing in one corner of the samosa patti and fold into a triangle. Apply a little water at the edges and seal it.
2. Repeat with the remaining pattis and stuffing to make 7 more samosas.
3. Heat the oil in a kadhai and deep-fry the samosas in batches till they turn golden brown in colour from all sides. Drain on absorbent paper. Serve hot with phudina chutney.