Samosa's,the famous Indian tea time snack are an universal favorite.In fact,in many houses because of the pain to make it at home and it being unhealthy,we do not prefer much to prepare them,we might as well get one each at a sweet shop,right?? I am one of the them:))...But,the other day I had a strong urge to eat them and at the same time was really scared about what oil it might have and how old it might be,when we buy.So,the best way was to make a few of them with fresh healthy oil and with less of pain...how great!!!is that??? It is not wrong to treat ourselves once a while..na? So,came my cute little samosa's :))..
INGREDIENTS:
1) Samosa's pastry pads(get in Indian stores) - 10 to 15
2) For stuffing:
Grated paneer - 1cup
Onion finely chopped - 1/2 cup
Poha/aval(pressed rice) - 1/4th cup
Green chillies(optional) finely chopped - 1 to 2
Finely chopped coriander leaves - 1/4th cup
Red chilly powder - 1/2 tsp
Coriander cumin powder - 1 tsp
Salt to taste
Dried mango powder(aamchoor powder) - 1/2tsp
3) Oil for deep frying
Defrost the required amount of pastry pads 30 minutes before making.It should be in a position where each sheet separates easily.Once this is achieved,the sheets should be covered with damp cloth,so that they do not dry.Keep aside.Keep water in a small bowl ready.
In a bowl,mix all the stuffing ingredients well.Do not add water at all.The water in the onion will start to come out once salt is added,this is what is needed.
There are 2 methods in making the cone shape samosa's.The first method being,take each rectangular sheet,if you think it is too thin take 2 sheets,place one on top of the other,join all four edges with little water.Then,keep a teaspoon of the stuffing to one corner of the sheet and start to fold into triangles till you reach other corner(touching water to your fingers for each fold).See to that it is totally sealed from all edges.The other method,take a sheet,start folding it into a triangle two times..a pocket will be formed,fill the stuffing into the pocket and continue to cover it into same triangle form,seal the edges.Make the remaining samosas in this manner and deep fry in oil until nice brown in color.Drain it on a kitchen towel.These mini samosa's will taste great!!!The outside will be really crunchy and in the inside,paneer will be just soft enough,poha(aval)will balance the texture inside.
Hot karrum-kurram panner samosa's are ready :))!!! Serve with sweet chutney,mint chutney or simple ketchup.Enjoy..
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