Mini Chilli Paneer Samosa

Servings – 7

INGREDIENTS
All purpose flour – 250 grams
Salt – 1/2 teaspoon
Carom seeds – 1/2 teaspoon
Oil – 30 milliliters
Water – 130 milliliters
Oil – 2 tablespoons
Paneer – 150 grams
Oil – 2 tablespoons
Ginger – 1 teaspoon
Garlic – 1 teaspoon
Green chili – 1 teaspoon
Onion – 50 grams
Bell pepper – 50 grams
Salt – 1 teaspoon
Black pepper – 1/4 teaspoon
Soy sauce – 1 teaspoon
Vinegar – 1 teaspoon
Ketchup – 1 teaspoon
Red chilli sauce – 1 teaspoon
Water – 2 tablespoons
Cornflour – 1 tablespoon
Water – 2 tablespoons
Coriander – 1 teaspoon
Oil – for frying

PREPARATION
1. In a mixing bowl, add 250 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 30 milliliters oil and mix it well.
2. Now, add 130 milliliters water and knead it to make a smooth soft dough.
3. Cover it with a clean cloth. Keep aside.
4. Rest for 30 minutes.
5. Heat 2 tablespoons oil in a pan, add 150 grams paneer and sauté it for 3 – 4 minutes.
6. Remove it from heat and keep aside.
7. Heat 2 tablespoons oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic and stir it well.
8. Add 1 teaspoon green chili and mix it well.
9. Now, add 50 grams onion and cook it until translucent.
10. Then, add 50 grams bell pepper, stir it once and add 1 teaspoon salt, 1/4 teaspoon black pepper. Mix it well.
11. Add 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 teaspoon ketchup and 1 teaspoon red chilli sauce.
12. Give it a nice mix.
13. Add 2 tablespoons water and stir it well.
14. Take 1 tablespoon corn flour in a small bowl, add 2 tablespoons water and mix it well to make a lumps free mixture.
15. Pour it in the gravy and mix it well.
16. Now, add fried paneer and give it a mix.
17. Cook it for 2 – 3 minutes on low heat.
18. Add 1 teaspoon coriander and mix it well.
19. Remove it from heat and keep aside.
20. Take a small ball from dough, roll it with the help of a rolling pin.
21. Now, cut it horizontally with the help of a sharp knife.
22. Brush some water on the edges. ( See Video)
23. Now, fold it and shape it into a cone.
24. Fill it with the prepared mixture.
25. Seal the edges properly.
26. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
27. Drain it on the absorbent paper.
28. Serve hot.

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