Mini Italian Samosa

Cooking Time

Preperation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 8

  • For the dough -all purpose flour or plain flour (maida) 1 cups

  • Oil 1 tbsp

  • Salt ,to Taste 1/5 tsp

  • Medium Onion,finely chopped 1 nos

  • Cottage Cheese/Paneer,finely cubed 1 cups

  • Boiled Green Peas 1/3 cups

  • Oil 1 tbsp

  • Green Chili,chopped 1 nos

  • Ginger-garlic Paste 1 1/2 tsp

  • Mint Powder 1/2 tsp

  • Oregano 1 tsp

  • Italian Herbs/Oregano 1 tsp

  • Tomato ketchup 1 tbsp

  • Eggless Mayonnaise 1 tbsp

  • Dried Mango Powder 1/4 tsp

  • Chili Flakes 1/2 tsp

  • Salt or to taste 1/2 tsp

  • Finely chopped coriander (dhania)/cilantro 1 tbsp

  • Oil for Deep Frying 2 cups

  • Chilli Sauce or Oriental Sauce 2 tbsp

Description

  • 01

    For the dough-Combine all the ingredients in a bowl and knead into a stiff dough using enough water.

  • 02

    Cover the dough with a damp cotton cloth and keep aside for 10 to 15 minutes.

  • 03

    For the stuffing- Heat the oil in a non-stick pan and add chopped onion and sauté on a medium flame for a few seconds.

  • 04

    Now add ginger-garlic paste, green chillies and sauté for a few seconds.

  • 05

    Add the cubed paneer, green peas, chilli flakes, dry mango powder, oregano, mint powder and salt.

  • 06

    Mix well and cook on a medium flame for 2 minutes, while turning the mixture continuously.

  • 07

    Add the coriander leaves and tomato ketchup mix well and cook on a medium flame for another 1 minute, while stirring continuously.

  • 08

    Switch off the flame and keep aside.

  • 09

    Knead the dough again till smooth and elastic and divide the dough into 2 equal portions.

  • 10

    Roll out a portion of the dough into (4" x 2") diameter round.

  • 11

    Cut the round into 2 halves from the centre by using a knife.

  • 12

    Now apply little mayonnaise on each half

  • 13

    Apply little water on the edges of the strip and join the edges to make a cone.

  • 14

    Stuff the cone with a portion of the paneer stuffing and apply little pressure on the edges to seal it.

  • 15

    Repeat with the remaining dough and stuffing to make more mini samosas.

  • 16

    Heat the oil in a deep pan and deep-fry the mini samosas on a medium flame till they turn golden brown in colour from all the sides.

  • 17

    Drain on absorbent paper.

Review

0

Please Signin to comment

Sanchita Mittal

141 Recipes

#Tags

Paneer

Italian

Brunch

Fall

Winter

Christmas