Crispy Paneer Samosa | MOTHER'S RECIPE | How To Make Samosa Chutney | Easy Samosa Recipe 

In the new Episode of "MOTHER'S RECIPE" learn how to make Paneer Samosa & Chutney on Rajshri Food
Paneer Recipes | Cottage Cheese Recipes | How To Make Paneer Samosa | Samosa Recipe | Chutney Recipe | Street Style Samosa Recipe | Samosa Sheet Recipe | Samosa Dough | Quick Paneer Snack | Easy Paneer Recipe | Mother's Recipe | Quick & Easy | Rajshri Food
Paneer Samosa Ingredients :
How To Make Paneer Samosa Filling
- 200 gms Cottage Cheese (Paneer)
- 1 tbsp Oil
- 1 tsp Cumin Seeds Powder (Jeera Powder)
- 1 inch Ginger (finely chopped)
- 3 Green Chillies (finely chopped)
- 1 tsp Black Pepper Powder
- 2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala
- 1 tsp Chaat Masala
- Salt (as per taste)
- 1 tbsp Coriander Leaves (chopped)
How To Make Samosa Dough
- 2 cups All-Purpose Flour (maida)
- 1 tsp Carom Seeds / Ajwain
- Salt (as per taste)
- 4 tbsp Ghee
- Water (as required)
How To Make Chutney
- 2 cups Coriander Leaves
- 1 inch Ginger (chopped)
- 4-5 Green Chillies
- 1 tsp Roasted Cumin Powder (Jeera Powder)
- Salt (as per taste)
- 1 tbsp Lemon Juice
- 2 tbsp Water
- Oil (for greasing)
- Water
- Oil (for frying)
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Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer (pronounced [pəniːr]) or Indian cottage cheese is a fresh cheese common in the Indian subcontinent made from cow or buffalo milk.
A samosa (/səˈmoʊsə/) is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The South Asian style, often accompanied by chutney, is probably the most widely known of a broad family of recipes from Africa to China, which has origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.
The samosa is made with an all-purpose flour (locally known as maida) shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, lentils, paneer, spices and green chilli, or fruits. The entire pastry is then deep-fried in vegetable oil or rarely ghee to a golden brown color. It is served hot and is often eaten with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are often served in chaat, along with the traditional accompaniments of either chick pea or white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala |
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