Samosas made with aloo paneer filling
Samosas are these delicious deep fried treats which one craves for during rainy days & cold winters. There are various different kinds of samosa found in many parts of the world, most popular of therm being the potato filled ones. Here is my version of a vegetarian samosa. These are made with ready to make spring roll pastries.
Published Aug 20, 2013
- 2 Potatoes
- 1 Big Onion
- 200 Gms. Paneer
- 2 Green chillies
- 1 Tsp. Red chilli pd.
- 1 Tsp. Coriander pd.
- 1/4 Tsp. Turmeric pd.
- 2 Tbsp. Cumin & fennel seeds (crushed)
- 1/2 Tsp. Salt (or to taste)
- 1/2 Tsp. Garam masala
- 2 Tbsp. Chopped cilantro
- - Oil to deep fry
- 15 Spring roll pastry sheets
- 3 Tbsp. Plain flour
- Boil potatoes. Cool, peel & lightly mash.
- Chop onions, green chillies. Grate paneer.
- Take a tsp. of oil in a pan & add the crushed cumin & fennel. Then add the onions & green chillies. Sauté for 2 minutes, then add potatoes & all the spices. Stir, mix well, mash up the veggies, then add grated paneer. Cook for about 3 to 4 minutes, turn off heat & add finely chopped cilantro. Let it cool for a while.
- Take about 3 tbsp. plain flour in a small bowl & mix it with a little water to make a paste like consistency.
- For making samosas, take the square spring roll pastry & cut them into 2 equal sized pieces. Take one half, starting at one corner make a triangle (see picture below) & then roll up the triangle over to make a second triangle (see picture below). Now insert a little vegetable filling into the pocket & seal the sides with a little plain flour paste. Continue making the remaining samosas in the same manner.
- Heat oil in a pan & fry the samosas, a few at a time on medium heat until evenly golden brown on all sides. Take them out on a platter & serve hot with ketchup or chutney.
Yield 30 samosas
Preparation Time is approximately 45 minutes.
Cooking Time is approximately 15 minutes.