Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever 🙂

Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea 🙂

Ingredients:

• Paneer crumbled  – 1 cup
• Finely chopped onion – 1 medium
• Finely chopped tomato – 1 medium
• Finely chopped green chilies – 2
• Finely chopped green pepper/ capsicum – 1 small
• Green peas – 1/4 cup
• Finely chopped Methi/ fenugreek leaves – 1/2 cup
• Finely chopped coriander leaves / cilantro – 1/4 cup
• Ginger garlic paste- 1/2 tsp
• Red chili powder – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Black Pepper powder – 1/4 tsp
• Garam masala powder – 1/4 tsp
• Oil – 2-3 tbsp
• Salt as required

Method:

• Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
• Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
• Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
• Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
• In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.

Dough:

• Add the flour and salt in a bowl
• Mix water needed to make a stiff dough
• Grease your hands with a little oil and knead the dough
• The dough should not be too soft

How to make the samosas:

• Make small even sized balls from the dough
• Roll it with a rolling pin into a circle
• Cut the circle into 2 halves
• Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
• Bring both the ends of the semi circle to form a cone
• Hold the cone upside down and fill it with paneer Burji. Then seal it completely
• Continue the same with the remaining dough
• Refrigerate for half an hour. This makes the samosas crispy
• Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
• Serve the hot crispy samosas with pudina chutney