Paneer Samosa

Ingredients
    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

Method
    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.

Prawn Samosa

Ingredients
    100g potatoes, cut into cubes

For pastry
    110g plain flour, plus extra for dusting
    1 tbsp cold butter, cut into cubes
    1 tbsp full-fat milk, warmed
    pinch salt

For filling
    1 onion, very finely chopped
    1 chilli, finely chopped
    200g cooked baby prawns
    1 tbsp ready-made curry powder
    1 lime, juice only
    1 tbsp chopped fresh coriander
    1 tbsp fresh peas
    2 tsp vegetable oil, plus extra for deep frying
    salt and freshly ground black pepper

Method
    Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
    For the pastry, sift the flour and salt into a mixing bowl.
    Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
    Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
    Cover the bowl with cling film and chill in the fridge for 20 minutes.
    Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
    Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
    Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
    Continue to cook for a further 1-2 minutes, then set aside to cool.
    When the pastry has chilled, turn it out onto a lightly floured work surface.
    Roll the pastry out until it is about 30cm/12in in diameter.
    Using an upturned bowl or cookie cutter as a template, cut four 6 inch discs from the pastry.
    Cut each pastry disc in half.
    Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
    Brush the edges of each pastry semi-circle lightly with water.
    Fold the other half of the piece of pastry over the filled half to form a triangle.
    Press the edges of the pastry together to seal using your fingers.
    Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
    When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
    Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
    Keep warm.
    Repeat the process with the remaining prawn samosas.
    Enjoy!

Punjabi Samosa

Ingredients
For dough
    200 gm refined flour (all purpose flour)
    100 gm wheat flour
    2 teaspoon cornflour (the covering of the samosa will remain crisp for 2-3 hours)
    1/2 teaspoon ajwain 
    1 teaspoon salt
    2 tablespoon cooking oil
    1/2 cup water 

Masala(stuffing)
    500 g potatoes (boiled and slightly mashed )
    1 cup peas (shelled and boiled)
    1 teaspoon coriander seeds
    1 teaspoon cumin seeds(jeera)
    2 chopped green chillies
    1/2 teaspoon mustard seeds(rai)
    2-3 curry leaves
    1/2 amchur powder (dry mango powder )
    1/4 teaspoon turmeric
    1/2 teaspoon red chilly powder
    1 teaspoon garam masala
    1 tablespoon cooking oil
    1/2 cup cilantro (coriander)
    Salt to taste
    Oil for frying

Method
    Mix maida, cornflour, wheat flour, oil, ajwain and salt.
    Make stiff hard dough with water and keep aside for 1/2 hour.
    The dough will automatically become little soft because of maida.

For masala/stuffing
    Heat cooking oil in a pan.
    Add mustard seeds.
    When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
    Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
    Mix well.
    Cook for 10 minutes.
    Add cilantro and mix it properly.
    No need to add water.

For Covering
    Make balls from the dough and roll it like a puri.
    Cut it into two from the center with the help of a knife.
    We will get two semi circle shaped puris.
    Fold each part in triangle shape.
    This is done by bringing together the edges of the puri and making a cone.
    Fill the potato mixture, stick sides with the help of water and close the cone.
    Heat oil. Deep fry on low flame till the samosa are golden brown in color.
    Serve hot with Tamarind chutney or tomato sauce.

Dal Samosa

Ingredients
For Dal Samosa
    2 cups – all purpose flour 
    1 cup – moong daal
    1 cup – vegetable oil


For Masala
    1 tbsp – garam masala
    1 tbsp – coriander powder
    1 tbsp – red chilli powder
    1 tbsp – amchur
    Vegetable oil for frying
    Salt to taste


Method
- Grind the moong daal. Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.
- Sieve all purpose flour, add salt.
- Add vegetable oil (so that you can make bowls) and mix it very well.
- Then add small quantity of water and make a smooth dough. Make small round rolls with dough.
- Roll it like chappati. Cut it into 2 equal halves along the diameter.
- Put small water along the diameter. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.
- Put in hot oil, deep fry on low to medium till light brown.
- Drain on rack or kitchen paper.
- Serve Dal samosa with green chutney or ketchup.

Pakistani Samosa

Ingredients

    For the pastry

     2 cups flour
     1/2 tsp salt
     4 Tbsp oil
     4 Tbsp water
   
    For the stuffing

     4-5 medium potatoes, boiled in their jackets and allowed to cool
     4 Tbsp oil
     1 medium onion, peeled and finely chopped
     1 lb. ground beef
     1 cup sweet peas
     1 Tbsp finely grated peeled fresh ginger
     1 fresh hot green chilli, finely chopped
     3 Tbsp very finely chopped fresh green coriander (cilantro)
     3 Tbsp water
     1 1/2 tsp salt
     1 tsp ground coriander seeds
     1 tsp garam masala
     1 tsp ground roasted cumin seeds
     1/4 tsp cayenne pepper
     2 Tbsp lemon juice
     oil for deep frying

Method
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. Cook ground beef until brown and crumbly. Drain. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, ground beef, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eighth. Roll this ball out into a 7 inch round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide, overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.