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Tandoori Paneer Samosa

Tandoori Paneer samosa (Best Samosa Recipe)


  • Author: Sanchita Dey
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 0 minutes

Description

Tandoori Paneer Samosa is an Indian snack that has a crispy outer crust and a spicy filling. With a marvelous paneer-peas filling, these samosas are crunchy, crunchy, hot, spicy and a treat to eat.


Ingredients

Scale

For Green Chutney :

  • 1 cup – Coriander leaves chopped
  • 4 – Green chilly slitted
  • 1 inch – Ginger
  • 4 tbsp – Roasted channa dal
  • 1 tbsp – Roasted cumin powder
  • 2 tbsp – Lemon juice
  • Water as required

For dough :

  • 2 cups – All-purpose flour / Whole-wheat flour
  • 1 tsp – Carrom seeds
  • 1 tsp – Salt
  • 1 tbsp – ghee
  • Water as required

For tandoori masala :

  • 1 tbsp – Coriander seeds
  • 1 tbsp – Cumin seeds
  • 8 – Black peppercorns
  • 5 – Cardamom
  • 5 – Cloves
  • 2 – Cinamon stick
  • 1 – Mace/Javitri
  • 2 – Dry red chilly
  • 1 tsp – Kasuri methi
  • 1 tsp – Nutmeg powder
  • 1 tsp – Ginger powder

For stuffing :

  • 1 tbsp – ghee or oil
  • 1 tbsp – Ginger chopped
  • 4 – Green chilly chopped
  • 2 tbsp – Raisins
  • 2 tbsp – Cashew chopped
  • 200 gms – Paneer cubes cut into small pieces
  • 1 big – Potato boiled and cut into small cubes
  • Salt to taste
  • 1/2 tsp – Turmeric powder
  • 2 tsp – Tandoori masala powder
  • 1 tbsp – Yogurt

Instructions

  1. Take Coriander leaves chopped, green chilly slit, ginger, roasted channa dal, roasted cumin powder, lemon juice & water as required.
  2. Blend into a smooth paste. Green chutney is ready. Keep aside.
    For dough :
  3. Take a bowl and add all-purpose flour or whole wheat flour your choice, carrom seeds, salt, and ghee. Mix well. Then add little water and knead a semi-stiff dough. The stiff dough the more crispy the outer layer.
  4. Cover it and rest for 20 to 30 minutes.

    For Tandoori Masala :

  5. Heat a pan on medium flame add coriander seeds and cumin seeds saute for 30 seconds. Then add black peppercorns, cardamom, cloves, cinnamon stick, mace/javitri, and dry red chilly, Kasuri methi. Dry roast for 2 minutes on medium flame.
  6. Turn off the flame and take it out on a plate and let it cool down. Then add all the dry roasted ingredients to a blender.
  7. Add the nutmeg powder and ginger powder to the blender.

    For stuffing :

  8. Heat ghee into a pan on medium flame. Sauté for 30 seconds with chopped ginger and chopped green chili.
  9. Add raisins and cashew chopped. Saute for 1 minute on medium flame.
  10. Add small Paneer cubes. Fry for 2 minutes. They add boiled potato cut into small cubes. The potato will help to bind the stuffing. Add turmeric powder and salt to taste. Fry for 3 minutes on medium flame.
  11. Add green peas and capsicum diced. Cook for more than 4 minutes. Add tandoori masala powder and cook for more than 1 minute.
  12. Add yogurt and mix well. Turn off the gas and take out the tandoori paneer on a plate. Let it cool down. Keep aside.
  13. Knead the dough again and divide the dough into five equal portions. Take a ball from the dough and flatten it with the help of a rolling pin.
  14. Cut it into half. Apply some water to it. Join the edges and make a cone-like structure. (See Video)
  15. Stuff it with the prepared paneer mixture. Apply water on the edges and seal the edges properly. Make a cone-like structure. For perfect results see the video above.
  16. Heat sufficient oil in a heavy pan and deep fry these till golden brown and crispy.
  17. Drain it on absorbent paper. 
  18. Serve hot with ketchup or green chutney.

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Notes

  • Rub in the oil for good three to four minutes, doing so by rubbing between your hands until the oil has been incorporated into the flour. When you are preparing the dough, rub the oil into it until it resembles bread crumbs.
  • You should not overwork the dough. If the dough is overworked, the samosas will be too hard.
  • Always let samosa dough rest for 30 to 40 minutes before making them.
  • If the dough is rolled thick, it will take a long time for it to be cooked. Roll the dough evenly and thinly.
  • You must keep the dough stiff and not soft. Only then will your Samosas be crispy.
  • Don’t roll the dough too thin as the dough might tear when you fill it.
  • Samosas should not be rolled with flour, but you can oil the rolling pin.
  • Make sure that the stuffing has sufficiently cooled before you stuff it in the Samosas.
  • Once the Samosas have been dropped in the oil, they should be cooked on low heat immediately. Don’t drop them in hot oil. Instead, fry them in moderately hot oil, and don’t let them sizzle.
  • Before cooking the next batch, lower the oil temperature to low.
  • By the time they are light brown, they should be cooked on medium heat.
  • Additionally, low heat makes them less likely to get blisters, which can occur when you drop them in hot oil.

Nutrition

  • Serving Size: 8 People
  • Calories: 300Kcal

Keywords: samosa, tandoori paneer samosa, pinch of flavours, how to make best samosa, how to make easy samosa