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Preparation Time : 10
Cook Time : 15
Total Time : 25
samosa patties ( readily available in market) 8 nos
For stuffing : oil 1 tbsp
cumin seeds 1/2 tsp
finely chopped onions 1/4 cups
ginger-green chilli paste 1 tsp
dried mango powder 1 1/2 tsp
chilli powder 1 tsp
finely chopped cottage cheese 1 cups
finely chopped coriander 2 tbsp
salt to taste 1 tsp
Heat the oil in a pan and add the cumin seeds.
Add the onions and ginger-green chilli paste and sauté on a medium flame for 2 minutes.
Add dry mango powder, chilli powder, paneer, salt and coriander, mix well and sauté on a medium flame for another 2 minutes.
Cool completely and keep it aside.
Add some coriander in samosa patty and knead well.
Place a samosa patti on a clean, dry surface and put a portion of the stuffing in one corner of the samosa patti and fold into a triangle. Apply a little water at the edges and seal it.
Repeat it for remaining patties.Heat oil in a kadai and deep fry all the samosas until golden brown.
Remove it on a paper napkin and serve hot with ketchup or mint chutney.
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