Easiest Way to Cook Appetizing Spicy Paneer Masala Samosas

Spicy Paneer Masala Samosas.

You can have Spicy Paneer Masala Samosas using 21 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spicy Paneer Masala Samosas

1. Prepare of For the outer covering:-.
2. It's of Maida flour.
3. It's of rice flour.
4. Prepare of wheat flour.
5. It's of ghee.
6. It's of Water.
7. You need of Salt.
8. You need of Oil for deep frying.
9. You need of For the Paneer filling:-.
10. Prepare of Paneer cubed small.
11. Prepare of medium sized tomatoes chopped.
12. You need of large onion chopped.
13. Prepare of medium sized green chillies.
14. It's of garlic powder.
15. You need of ginger powder.
16. You need of garam masala.
17. Prepare of Kashmiri red chilli powder.
18. You need of turmeric powder.
19. It's of Salt.
20. You need of cumin seeds.
21. It's of water.

Spicy Paneer Masala Samosas step by step

1. First we shall prepare the outer covering dough so that it can rest until we make Paneer filling. Add the ingredients under outer covering to a bowl and knead well to form a firm dough. Cover with samp cloth and let it rest for 15 mins..
2. To make the Paneer filling first make a paste of the tomatoes, 1 onion and green chillies in a mixer grinder..
3. To a pan with oil add the cumin seeds and fry until they sputter. Next add the paneer cubes and Fry until all the sides brown equally..
4. Remove the paneer to a plate. To the same add a little more oil. Fry off 1 large onion chopped finely until it becomes translucent. Then add the tomato onion chilli paste made earlier..
5. Add all the spice powders mentioned under Paneer filling ingredients. Mix well. Add 2 tbsp water. Cover and cook on medium low flame for 3-5mins..
6. Finally add the fried paneer cubes to the masala. Stir well until well coated. Let the filling cool..
7. With the dough made earlier divide into small balls. Roll each into a thin circle. Cut it In 4 halves. Roll each half into a cone. Add a tbsp of the Paneer filling inside. Using Maida paste or plain water seal the edges and pinch together without leakage. Form all samosas in the same way..
8. Deep fry the samosas in small batches when the oil is hot on medium flame. Adjust flame to prevent burning. Fry until fully golden brown. Transfer to a tissue to drain excess oil..
9. These samosas can be eaten as such without ketchup or chutney as the Paneer filling inside is saucy enough..