Paneer Moongdal Samosa

Ingredients list for Paneer Moongdal Samosa

• FOR COVERING
• 1 1/2 cups Refined flour (maida)
• to taste Salt
• 1/2 teaspoon Carom seeds (ajwain)
• 6 tablespoons Ghee
• to deep fry Oil
• Stuffing
• 400 grams Paneer (cottage cheese) grated
• 1/2 cup Split green gram skinless (dhuli moong dal) boiled and mashed
• 3-4 Green chillies chopped
• 1 inch piece Ginger chopped
• 1/4 teaspoon Carom seeds (ajwain)
• 1 1/2 teaspoons Red chilli powder
• 1 Cumin seeds
• 2 teaspoons Chaat masala
• 2 tablespoons Raisins
• to taste Salt

Method

1. Sift refined flour with salt in a large bowl. Add carom seeds and warm ghee and knead to stiff dough with one fourth cup plus two tablespoons of water. Cover with a damp muslin cloth and set aside for fifteen minutes. To prepare the stuffing take moong dal in a bowl, add paneer, green chillies, ginger, ajwain, red chilli powder, cumin seeds, chaat masala, raisins and salt and mix. Divide dough into marble sized balls and roll each into an oval shaped puri. Cut into half. Place one half on your palm, dampen the edges lightly and shape into a cone.
2. Stuff it with the stuffing generously. Dampen the open edge and seal it. Prepare the remaining samosas similarly. Heat sufficient oil in a kadai taking care that it does not get too hot. Slid the samosas gently into the oil and deep fry till evenly golden and crisp. Drain and place them on an absorbent paper. Serve hot with a chutney of your choice.

Nutrition Info