Crispy Paneer Peas Samosa

Name: Crispy Paneer Peas Samosa
Total time: 3000 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cups Refine flour (maida); ¼ cup (60 grams) Ghee -; 400 grams Potatoes - (4 medium size); 1/2 cup Green peas -; 1/2 cup Cheese; 1/2 tsp Salt-; 2-3 Green chilli - (finely chopped); - 1 inch Ginger long piece; 1 tsp Coriander powder -; 1/4 tsp Garam masala -; 1/2 tsp Mango powder -; ¾ tsp or as per taste Salt -; as needed Oil - for frying

Kaur Jass @cook_8351185

Haryana

Crispy Paneer Peas Samosa

Kaur Jass @cook_8351185

Saved

Ingredients

50 mins.

5 servings

2 cupsRefine flour (maida)
¼ cup (60 grams)Ghee -
400 gramsPotatoes - (4 medium size)
1/2 cupGreen peas -
1/2 cupCheese
1/2 tspSalt-
2-3Green chilli - (finely chopped)
- 1 inchGinger long piece
1 tspCoriander powder -
1/4 tspGaram masala -
1/2 tspMango powder -
¾ tsp or as per tasteSalt -
as neededOil - for frying

Saved

Steps

50 mins.

1

Pressure cook the potatoes until one whistle or till they get soft.
Peel the boiled potatoes and mash them finely.
2

Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.
3

Cover and keep the dough aside for about 15-20 minutes to rest. Meanwhile, prepare the stuffing.
4

Heat 1 tsp oil in a pan and to it add ginger, green chilli and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.
5

To it add finely mashed potatoes, salt, green chilli, green coriander, coriander powder, garam masala, mango powder and Cheese.Stir and mix the ingredients well. Stuffing is ready.
6

Now pinch 7-8 small to medium size balls from the dough and shape them round.
Roll out the dough ball to about 8-10 inch diameter round, keeping it little thick.
Then divide the poori into two equal halves and lift one part in your hands.
7

Apply some water on the edges and fold giving it a cone shape.
Stuff the cone with potato filling.
Give a small fold at the back and apply some water on the edges. Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.
8

After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas in the pan and deep fry until they get brown and crispy from both sides on medium flame.
Drain out the fried samosas on kitchen paper towel to remove excess oil
9

Serve piping hot samosas with any tangy chutney or Tomato sauce! Enjoy