Delicious italian samosa with purti vanaspati

June 8, 2024


For The Dough 
– 1 cup all purpose flour or plain flour (maida)
– 1 tablespoon purti vanaspati
– 1/5 th teaspoon salt or to taste

For The Stuffing
– 1 cup cottage cheese /paneer finely cubed
– 1 medium onion finely chopped
– 1/3 rd cup boiled green peas
– 1 tablespoon purti vanaspati
– 1 green chilli chopped
– 1 1/2 teaspoon ginger-garlic paste
– 1/2 teaspoon mint powder
– 1 tablespoon tomato ketchup
– 1 teaspoon oregano
– 1/4 teaspoon dried mango powder (amchur)
– 1/2 teaspoon chilli flakes
– 1 tablespoon eggless mayonnaise
– 1 tablespoon finely chopped coriander (dhania)/cilantro
vanaspati for deep-frying

For Serving
– 1/2 teaspoon salt or to taste
– Chilli sauce or oriental sauce


For the dough
Step 1: Combine all the ingredients in a bowl and knead into a stiff dough using enough water.
Step 2: Cover the dough with a damp cotton cloth and keep aside for 10 to 15 minutes.

For the stuffing
Step 3: Heat the vanaspati in a non-stick pan and add chopped onion and sauté on a medium flame for a few seconds.
Step 4: Now add ginger-garlic paste, green chillies and sauté for a few seconds.
Step 5: Add the cubed paneer, green peas, chilli flakes, dry mango powder, oregano, mint powder and salt.
Step 6 : Mix well and cook on a medium flame for 2 minutes, while turning the mixture continuously.
Step 7 : Add the coriander leaves and tomato ketchup mix well and cook on a medium flame for another 1 minute, while stirring continuously.
Step 8 : Switch off the flame and keep aside.

How to proceed
Step 9 : Knead the dough again till smooth and elastic and divide the dough into 2 equal portions.
Step 10 : Roll out a portion of the dough into (4″x 2″) diameter round.
Step 11: Cut the round into 2 halves from the centre by using a knife.
Step 12 : Now apply little mayonnaise on each half.
Step 13 : Apply little water on the edges of the strip and join the edges to make a cone.
Step 14 : Stuff the cone with a portion of the paneer stuffing and apply little pressure on the edges to seal it.
Step 15 : Repeat with the remaining dough and stuffing to make more mini samosas.
Step 16 : Heat the vanaspati in a kadhai and deep-fry the mini samosas on a medium flame till they turn golden brown in colour from all the sides.
Step 17 : Drain on absorbent paper.

Serve hot with green chutney or Chilli sauce or oriental sauce


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