Ingredients
The following ingredients have 4 Servings
- Stuffing
- Sweet corn (cooked 1 cup)
- Paneer grated 1 cup
- Potato (cooked and mashed ½ cup)
- Onion finely chopped ¼ cup
- Red chili powder ½ tbsp
- Dhansak masala 1 tbsp
- Lemon juice 2 tsp
- Pudina leaves 1 tbsp
- Coriander leaves 1 tbsp
- Garlic pods 2
- Ginger pieces 1 tsp
- Cumin ½ tsp
- Oil 1 tbsp
- Salt
- For dough:
- Whole wheat flour ½ cup
- Fine semolina ¼ cup
- Ajwain ½ tsp
- Salt
- Hot oil 1 ½ tbsp
- Oil for applying
- Water as required
Instruction
- Grind together coriander leaves, pudina leaves, garlic pods, ginger pieces into fine paste. Keep this aside.
- Heat a pan, add oil, saute cumin, onion till golden.
- Add mashed potato, cooked sweet corn, mix well.
- Now add masala paste, red chili powder, dhansak masala, salt, lemon juice. Fry well.
- Now add grated paneer, mix well and cook for 1 minute. Cool this stuffing mixture.
- For dough
- First add wheat flour, fine semolina, ajwain, salt, mix well.
- Now add hot oil and rub the flour with fingers to form bread crumbs.
- Now add water and prepare stiff dough. The dough should be smooth and pliable.
- Keep this dough aside for 15 minutes closed with wet cloth.
- Preheat the oven at 190℃ for 10 minutes.
- Take small dough balls, roll them thin into small poories.
- Cut them into half, take one half, fold into cones, wet the edges with water.
- Stuff the dhansak veggie masala, close the edges by applying little water.
- Place the stuffed samosa on parchment paper lined baking tray.
- Apply little oil, bake in preheated oven at 190℃ for 40 minutes (approximately).
- After 10 minutes, bake the other side, apply little oil.
- Last 5 minutes, grill at 200℃. Care to be taken not to burn the samosa.
- Remove from oven and serve hot with tomato sauce. It stays crisp for 1 to 2 hours. Samosa can be warmed in oven and served.
