Paneer Samosa

    1/2 tsp dried mango powder
    1/2 tsp garam masala
    300 gm potatoes, boiled, peeled and roughly mashed
    150gm  paneer, crumbled
    500gm  ready-to-use samosa strips
    1 pinch salt
    2 sprigs coriander, finely chopped

    Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.
    In a bowl, mix together the amchoor, garam masala, potatoes and paneer.
    Season with salt and sprinkle in the coriander.
    Lay a sheet of pastry on a flat surface.
    Place a spoonful of the potato mixture in the corner of the sheet.
    Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.
    Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides.
    Serve the samosas hot or cold accompanied with jaggery chutney and tamarind.

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