Spicy Paneer Masala Samosas Recipe by Supraja Nagarathinam
Cooking Instructions 40 mins 1 First we shall prepare the outer covering dough so that it can rest until we make Paneer filling. Add the ingredients under outer covering to a bowl and knead well to form a firm dough. Cover with samp cloth and let it rest for 15 mins. 2 To make the Paneer filling first make a paste of the tomatoes, 1 onion and green chillies in a mixer grinder. 3 To a pan with oil add the cumin seeds and fry until they sputter. Next add the paneer cubes and Fry until all the sides brown equally. 4 Remove the paneer to a plate. To the same add a little more oil. Fry off 1 large onion chopped finely until it becomes translucent. Then add the tomato onion chilli paste made earlier. 5 Add all the spice powders mentioned under Paneer filling ingredients. Mix well. Add 2 tbsp water. Cover and cook on medium low flame for 3-5mins. 6 Finally add the fried paneer cubes to the masala. Stir well until well coated. Let the filling cool. 7 With the dough made earlier divide into small balls. Roll each into a thin circle. Cut it In 4 halves. Roll each half into a cone. Add a tbsp of the Paneer filling inside. Using Maida paste or plain water seal the edges and pinch together without leakage. Form all samosas in the same way. 8 Deep fry the samosas in small batches when the oil is hot on medium flame. Adjust flame to prevent burning. Fry until fully golden brown. Transfer to a tissue to drain excess oil. 9 These samosas can be eaten as such without ketchup or chutney as the Paneer filling inside is saucy enough. 1 First we shall prepare the outer covering dough so that it can rest until we make Paneer filling. Add the ingredients under outer covering to a bowl and knead well to form a firm dough. Cover with samp cloth and let it rest for 15 mins. 1 First we shall prepare the outer covering dough so that it can rest until we make Paneer filling. Add the ingredients under outer covering to a bowl and knead well to form a firm dough. Cover with samp cloth and let it rest for 15 mins. 2 To make the Paneer filling first make a paste of the tomatoes, 1 onion and green chillies in a mixer grinder. 2 To make the Paneer filling first make a paste of the tomatoes, 1 onion and green chillies in a mixer grinder. 3 To a pan with oil add the cumin seeds and fry until they sputter. Next add the paneer cubes and Fry until all the sides brown equally. 3 To a pan with oil add the cumin seeds and fry until they sputter. Next add the paneer cubes and Fry until all the sides brown equally. 4 Remove the paneer to a plate. To the same add a little more oil. Fry off 1 large onion chopped finely until it becomes translucent. Then add the tomato onion chilli paste made earlier. 4 Remove the paneer to a plate. To the same add a little more oil. Fry off 1 large onion chopped finely until it becomes translucent. Then add the tomato onion chilli paste made earlier. 5 Add all the spice powders mentioned under Paneer filling ingredients. Mix well. Add 2 tbsp water. Cover and cook on medium low flame for 3-5mins. 5 Add all the spice powders mentioned under Paneer filling ingredients. Mix well. Add 2 tbsp water. Cover and cook on medium low flame for 3-5mins. 6 Finally add the fried paneer cubes to the masala. Stir well until well coated. Let the filling cool. 6 Finally add the fried paneer cubes to the masala. Stir well until well coated. Let the filling cool. 7 With the dough made earlier divide into small balls. Roll each into a thin circle. Cut it In 4 halves. Roll each half into a cone. Add a tbsp of the Paneer filling inside. Using Maida paste or plain water seal the edges and pinch together without leakage. Form all samosas in the same way. 7 With the dough made earlier divide into small balls. Roll each into a thin circle. Cut it In 4 halves. Roll each half into a cone. Add a tbsp of the Paneer filling inside. Using Maida paste or plain water seal the edges and pinch together without leakage. Form all samosas in the same way. 8 Deep fry the samosas in small batches when the oil is hot on medium flame. Adjust flame to prevent burning. Fry until fully golden brown. Transfer to a tissue to drain excess oil. 8 Deep fry the samosas in small batches when the oil is hot on medium flame. Adjust flame to prevent burning. Fry until fully golden brown. Transfer to a tissue to drain excess oil. 9 These samosas can be eaten as such without ketchup or chutney as the Paneer filling inside is saucy enough. 9 These samosas can be eaten as such without ketchup or chutney as the Paneer filling inside is saucy enough. 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