What’s Ramadan without samosa? Samosas are delicious, crunchy, and irresistible. You can add the filling of your choice to elevate the samosa – ness 🙂
Here’s our samosa recipes that you can make for Iftar – from kheema to paneer.
We’re sure you’ll love it!
Whole Wheat Chicken Kheema Samosa
Paneer Burji Samosa
Mutton Kheema Samosa
For more such delicious Ramadan recipes, visit our new page: Ramadan Recipes
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 🙂
- 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
- 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.
- 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