Samosas Gourmet Varieties Recipe

About this recipe

Samosas, the quintessential Indian street-style snack, are a crowd favorite and the ultimate comfort food. This gourmet take on samosas features a spiced filling of peas, paneer, and aromatic spices encased in a golden, crispy pastry shell. Perfect for sharing with family, these vegetarian delights are packed with bold flavors and a hint of heat, making them ideal for spice lovers. With an easy-to-follow recipe, this version avoids and s, ensuring a delightful balance of flavors while adhering to dietary preferences. Serve these piping hot with a side of tamarind or mint chutney for a wholesome and satisfying snack experience.

Ingredients

• 200 ml Ghee
• 200 g Paneer
• 100 g Dhaniya Gavran Premium
• - Green Peas
• 50G Green Chilies
• 500 g Refined Flour
• 100 g Ajwain
• 100 g Hing Khoda
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine the all-purpose flour, ghee, ajwain, and salt. Gradually knead to form a firm dough. Cover and let it rest for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a pan. Add cumin seeds and hing, and sauté for 30 seconds until aromatic. Stir in the green peas, crumbled paneer, red chili powder, garam masala, turmeric, green chilies, and crushed coriander seeds. Cook for 3-4 minutes until the mixture is well combined. Remove from heat and let it cool.
3. 3. Divide the dough into equal portions and roll each into a small circle. Cut each circle in half to form two semi-circles.
4. 4. Create a cone shape by folding a semi-circle and sealing the edges with a little water. Fill the cone with the prepared paneer and peas mixture, then seal the open edge tightly to form a triangular samosa shape.
5. 5. Heat oil in a deep pan over medium heat. Gently slide the samosas into the hot oil and fry in batches until they turn golden brown and crisp, about 6-8 minutes per batch.
6. 6. Remove the samosas from the oil and drain on a paper towel. Serve hot with tamarind or mint chutney for dipping.