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Paneer Samosa Recipe
Samosa Paneer, a spiced ricotta cheese mixture wrapped in pastry shell and deep fried
Paneer is a firm Indian Cheese similar to texture of Ricotta Cheese in United States. I will use Ricotta cheese
Ingredients
1. Samosa Khol dough and sealer for 16 Samosa
Stuffing Ricotta
1. Canola oil: ¼ Cup
2. Ginger finely chopped: ½"
3. Cayenne powder: 1 teaspoon
4. Salt: 1½ teaspoon
5. Cumin powder: 1 teaspoon
6. Coriander powder: 1 teaspoon
7. Cardamom powder: ½ teaspoon
8. Cinnamon powder: ½ teaspoon
9. Chopped Cashew nuts: ¼ Tablespoon
10. Raisins: 1 Tablespoon
11. Boiled Potatoes coarsely crumbled: 1 Cup
12. Paneer crumbled: 1 Cup
Substitute: Substitute Paneer with Ricotta Cheese 1½ cup
13. Fresh Serrano or Jalapeno pepper Chopped: 2
14. Lime juice: 1 Tablespoon
15. Sugar: 1 teaspoon
16. Canola oil for frying
Method
1. Stuffing
Heat oil in a heavy bottom pan. Add items 2 through 8 and stir-fry for about 4 minutes. Add cashews and raisins. Fry another 3 minutes. Stir in potatoes and fry the mixture for another minute. Add Ricotta cheese. Stir thoroughly and fry another two minutes. Stir in remaining ingredients. Cook another two minutes. Shut off heat and let it cool.
2. Assembly
Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.
3. Deep Frying
Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.
Yogi's Notes
The oil temperature should be between 275 and 320ºF. If oil temperature is too low, the Samosa will be oily. If temperature is too high, the pastry will form bubbles. I use 320º F.