Cheese Paneer Samosa | Evening time Snack Or Starters Recipe | Chetna Patel Recipes
Cheese Paneer Samosa
Dough
Take the Big Bowl and add
1+1/2 Cup - Maida
Salt to taste
3/4 Cup - Water
Mix Properly and Knead Soft Dough and Knead for 3 - 4 Minutes
Apply Oil and again knead it properly and Give Rest For 10-15 Min
Take a Big Plate and add
1 Cup - Grated Paneer
1 Cup - Grated Cheese
1/2 Cup - Amul Cheese Blend ( Mozzarella + Cheddar
1/2 Cup - Boil Corn
1/4 Cup - Green Capsicum Chopped
2 tbsp - Green Chillies Chopped
2 tsp - Chilli Flakes
1/4 Cup - Coriander Leaves Chopped
Salt to taste
1/2 tsp - Black Pepper Powder
1/2 tsp - Chaat Masala
Mix lightly With Hand
Slurry
2 big Spoons - Maida
Using Water , Make a Thick Paste or Slurry
Take a Dough , Knead again properly
Make Medium Size Balls
Roll in the Atta and Apply oil and Keep other Roti over it
Cook lightly from both the side
And Keep under the Cloth
Cut like a Samosa Patti
Make a Samosa Using Slurry and Fry in Hot oil till golden and Serve Hot
Cocktail Dip
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Aloo Samosa Recipe • How To Make Samosa • Potato Samosa Recipe • Vegetable Samosa Recipe • Somosa
Learn how to make this classic street food starter in the comfort of your own home. Crispy, flaky, and delicious pastry filled with a spiced potato and pea mixture. Perfect for Ramadan and iftar parties or even for a sneaky treat for yourself. Try this deep-fried potato stuffed snack that is perfect for vegans and meat lovers alike!
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Full Recipe Here:
This aloo samosa recipe, sometimes known as a somoso, is perfect to add to your book of Iftar recipes. This easy samosa recipe is perfect for vegetarians as well as vegans.
This video shows you how to make the samosa dough, how to make the samosa filling, how to fold samosa and how to fry samosa. This Indian potato recipe makes a crispy samosa with an onion that can also be put in the freezer to make frozen recipes ready for all your Ramadan recipes.
This potato samosa filling can also be used in an onion samosa recipe. A vegetarian potato recipe that is best served as potato starters with some homemade raita or mint green chutney.
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How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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I would really appreciate if you could help and contribute to the community by translating the video into another language:
Samosa Recipe | Punjabi Samosa Banane ka Tareeka | Tasty Samosa 5 Different Shapes | Summer Recipe
How to Make Punjabi Samosa | Different shapes of samosa | Samosa Kaise Banate Hai? | Samosa Recipe | halwai jaisa samosa
Samosa recipe - The samosa is an Indian crispy dough package. The filling is wrapped in dough and folded into a triangular or cone shape. Indian samosas are a popular street food often accompanied by various chutneys or chickpea curries.
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INGREDIENTS
For the dough
Refined flour – 2cups
Ghee – ¼ cup
Salt – a generous pinch
Ajwain – 1tsp
Water – as required
For Stuffing
Oil – 3tbsp
Heeng – ½ tsp
Cumin – 2tsp
Coriander seeds – 1tbsp
Green chilli chopped – 2tsp
Turmeric – ½ tsp
Chilli powder – 1tsp
Coriander powder – 1tbsp
Potato (boiled) – 3noFor the dough
Refined flour – 2cups
Ghee – ¼ cup
Salt – a generous pinch
Ajwain – 1tsp
Water – as required
For Stuffing
Oil – 3tbsp
Heeng – ½ tsp
Cumin – 2tsp
Coriander seeds – 1tbsp
Green chilli chopped – 2tsp
Turmeric – ½ tsp
Chilli powder – 1tsp
Coriander powder – 1tbsp
Potato (boiled) – 3no
Salt
Amachur – 1tps
Chaat masala – 2tsp
Coriander chopped – handful
Paneer (small cubes) – ½ cup
For the written recipe -
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