Samosa

For Stuffing

Boil the potatoes in a pressure cooker and set aside to cool.

Cut the cottage cheese (Paneer) into small pieces (about 1/2 cm small cubes).

In a bowl, add refined flour (maida), carom seeds (ajwain), salt and 3 tablespoons of ghee or oil and mix well by rubbing it well by hand. Knead a stiff dough by adding water little by little.

Grease the dough with some oil and cover it with a cloth and keep it aside.

For Stuffing

Peel the boiled potato, as it has cooled down and mash it with the help of a masher.

To prepare the samosa stuffing, put 4 teaspoons of ghee in a pan and heat it on medium heat. When the ghee gets hot, add cumin seeds and fry it for 1/2 minute.

Add green peas and fry for about 4-5 minutes or until the peas are soft. Now add boiled potatoes, peanuts, green chilies, coriander powder, turmeric powder, chaat masala and salt. Fry it for about 4-5 minutes. Add coriander leaves and cottage cheese and mix well. Turn off the heat Stuffing is ready, keep it aside.

Make Samosa

Knead the dough once again and divide it into 8 - 10 pieces. Take a piece of dough and roll it like a roti. Cut it in the middle and make the shape of two half circles. Now take a part, apply some water on the curve side edges and fold it into a cone shape (keep the curve out to give a perfect shape). Fill the stuffing seasoning in it, leaving some of the top parts empty.

Close the stuffed samosa with a little water on the top edges and press it gently with your fingers so that the dough sticks together. Likewise prepare all raw samosas.

Add enough ghee to deep-fry in a pan and heat it on high heat. When it gets hot enough, reduces the heat to medium. Add 4-5 raw samosas and fry until golden brown. Likewise fry all the remaining samosas.

Delicious samosas are ready to be served. Enjoy eating samosa with green chutney or tamarind chutney or some other of your taste.

You can also add raisins or cashews while adding the cottage cheese.