Difficulty: Easy, Cook Time: 1 hour, Core Ingredient: tandoori paste, Servings: 16 pieces, Calories: 80 per piece
Description:Â Piping hot crispy samosa filled with a spicy tandoori paneer mixture and served with sweet and spicy tamarind chutney! Set your dinner table with this star of a dish!
For the tandoori paste:
1 tsp. whole Coriander Seeds
8 Black Peppercorns
2 dried Kashmiri Chilies
2 inches Cinnamon
1 Â˝ tsp. Cumin Seeds
1 Star Anise
Seeds of 4 Green Cardamom pods
1 Black Cardamom
1 tsp. Fennel Seeds
3 tbsp. concentrated Tomato Puree
Juice of 1 Lemon
1 tbsp. Dark Brown Sugar
1 Â˝ tsp. Salt
2 tbsp. Ginger, minced
3 cloves Garlic, minced
To cook the filling:
1 tbsp. Oil
2 small Onions, minced very finely
475 g firm Paneer, cut into Â˝ cm pieces
3 tbsp. low-fat Cottage Cheese
150 ml water
5 Spring Onions, chopped finely
Handful fresh Coriander, chopped finely
For the pastry:
Toast the dry spices in a dry pan until lightly aromatic. Tip into a pestle and mortar and grind to a very fine powder. Mix in the tomato puree, lemon juice, sugar, salt, ginger and garlic.
Heat 1 tbsp. oil in a pan and add the onions. Cook on a medium heat for five minutes. Add the tandoori paste and 150 ml hot water. Cook for 15 minutes, stirring all the time. If the mixture becomes dry, add a splash more water and continue to cook.Â Add the cubed paneer and cottage cheese. Continue to cook for 5 minutes. Allow to cool and then stir through chopped spring onions and coriander. Set aside.
Next, in a small bowl, make a sticky paste from flour and cold water. You will need this to seal the edges of the samosas when you fold them.
Taking the samosa Patti and spread a sheet on the table. Spoon the filling in the bottom right corner of the pastry strip. Taking a corner of the sheet fold over the filling in a triangle shape. Now taking the other corner fold again over the now covered filling in another triangle shape. Your filling should now be secured under two corners of the sheet folded over each filling. Keep repeating folding triangle and once you reach the end of the Patti or sheet spread the sticky flour paste on the final edge of the Patti or sheet and tuck inside the samosa to seal, trimming any excess Patti or sheet if necessary.
Heat enough oil in a deep pan to deep fry the samosas on a medium heat until they are golden brown all over. Place on kitchen paper to drain away any excess oil.
Serve with tamarind chutney and lemon wedges.
Have something to add to this? A secret ingredient of yours to make it even more special? Let us know in the comments below!