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Vegatable Paneer Samosa

Written By Srimathi Mani on Tuesday, May 4, 2010 | 9:32 PM

Samosa, the memory of eating them goes back to my school days. The canteen sold mini or cocktail samosa's which were so amazingly crunchy and stuffed with onions, something i could never get enough of. Its been a while since I got to taste some crunch until I happened to have Surati Farsan's samosa.

If you live in L. A area or San Diego, you must have visited Surati Farsan. A popular fast food place in town located in Black Mountain Road in the Little India Shopping Complex. I am one of those people who tend to eat there at least once a month. The reason being, their crunchy samosa. It is such a treat for me that whenever I am asked what I would love to eat I would say SF samosa with chole.

In spite of all of such positive association with samosa's I have always had a mental block in trying to make them at home. Maybe, I tend to opt for baking or broiling a lot more than deep frying. Deep frying for me has to be only for special occasions like Deepavali when I make murukkus. Other than that I deep fry only when I know I can use up the rest of the oil by frying appalam, vadam or some vathal. I feel very strongly about reusing oil or throwing it. I decided to go past my mental block and venture into making samosa's at home. I consider this recipe a few minute wonder because if you have some left over cooked veggies (dry) then you can use them and create a totally new snack. 



Gadgets:
Wok for frying
Spatula
Cutting Board
Knife
Bowl
Paper Towel
Colander

Ingredients: ( Makes 8 Samosa)
Multi grain tortilla - 4 (regular size)
Oil as required for deep frying
Oil - 2 tbsp for cooking the filling
Onion - 1 finely cut into mini cubes
Peas - 1/2 cup
Carrot - 1/2 cup
Paneer - 1 cup cut into mini cubes
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Chili Powder - 1 tsp (more for spice)
Turmeric Powder - 1/4 tsp
Asafortida - a few shakes
Salt to taste(I used 1/2 tsp)
Sugar - a pinch
Cilantro - 1 tbsp chopped
Ginger - 1 inch grated
Garlic - 3 cloves
Curry leaves - a few
Lime juice - a dash
Water a bowl for getting the tortilla moist


Preparation : Stuffing / Filling:
1. Heat 2 tbsp of oil in the heavy bottom vessel and when that heats up add mustard seeds and allow for the seeds to start popping before adding cumin seeds.
2. Add the ginger, garlic and onions and cook with 1/4 tsp of salt. Once they are transparent add chilli and turmeric powder and mix well before adding peas and carrots.
3.When they are cooked add the paneer,sugar, curry leaves,a dash of lime juice and cilantro and mix well.
4. The end product must be a dry filling. Allow to cool.





Preparation Of Samosa: (Makes 8 Samosa's)


1. Take the tortilla and cut it into two even halves. 









2. Using your fingers spread water over one half. This makes the tortilla moist and stick proof.
3. Place the tortilla in such a way so that the semi circle is facing out.







4. Fold the tortilla as shown in the picture and make sure they are glued well with water.Please press to fuse the two layers.









5. Fill the veggie paneer filling taking care not to over fill so as to break the seams that were glued. 







6. Taking care to see that the tip of the cone is completely fused roll the tortilla as shown in the picture.







7. Spread  water in the end of the tortilla and seal it well to form the perfect samosa shape. 









8. Check to see that all the edges are glued well. Make the remaining 7 samosas.








9. Heat the oil on medium high for a few minutes. Pop in a piece of the tortilla and if it surfaces up immediately than the oil is ready for the samosas to be fried.






10.Fry your samosa's and enjoy them with ketchup, sweet and spicy chutney.

19 comments:

  1. Wow!!!!
    Samosa looks perfect and healthy :-)
    Thx. for sharing ...

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  2. Omg, cant take my eyes from the clicks, tempting samosas, makes me drool..btw i want to ask u whether i can send quinoa flakes click for ur ongoing event..pls lemme know..

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  3. Wow, loved ur samosas and the illustrations are perfect.

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  4. Hi. That's such an innovative use of the multi grain Tortillas. Perfect snack for parties or even otherwise.
    http://cooking-goodfood.blogspot.com

    ReplyDelete
  5. Hy Dear,

    Wonderful recipe with cute step by step presentation. Really I can't take my eyes or move out of this page. Superb yaar, You are rocking.

    ReplyDelete
  6. Goodness - that's an interesting way to do it!! Love the filling:)

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  7. delicious samosa..good combination with veges and paneer.its quiet easy and healthy one.sometimes i shallow fry these..

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  8. Hey lovely samosas..like teh combo very much

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  9. That you everyone. This samosa would work with any tortilla.Deep frying is a great idea. I was thinking how it would taste if baked. If anyone tried that please let me know.I would try that verses frying.

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  10. Nice quick multi grain samosa, may be that way the guilt (of eating deep fried snack) is less as it is multi grain ;-)

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  11. Srimathi, a beautiful and mouth watering post and using tortilla as the base is a very easy option.Thanks for sharing the idea. They look simply superb and no doubt they must have tasted gr8. Loved this post.

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  12. Wow love these multi grain samosas.Beautiful clicks and nice step by step presentation.

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  13. Very crispy samosa's...love the idea of using tortilla as base...

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  14. Very lovely samosas..Loved it.

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  15. Srimthi, Surati Farsan's samosa ragda is my all time favorite. Samosa with multi grain tortilla is completely new to me and very innovative. Looks so crispy.

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  16. I never tried paneer samosa. Will definitely try these. Lovely pics with detailed steps

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  17. tortilla ke samose!!!!.....i love the concept, the filling, the recipe and the presentation. You got me drooling!

    ReplyDelete
  18. i love samosas - and these look do delicious! :) and your step-by-step instructions is very useful. lovely post :)

    ReplyDelete

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