Soya Paneer Samosa

About Soya Paneer Samosa

Ingredients

• Soya chunks, soaked in lukewarm water for ½ hour 1 cup
• Cottage cheese (paneer), cut into small pieces 100 gms
• Refined flour (maida) 2 cups + to dust
• Semolina (suji / rawa) ¼ cup
• Carom seeds (ajwain) 1 tsp
• Salt to taste
• Ghee 3 tbsps
• Oil 2 tbsps + to deep-fry
• Onions, finely chopped 1 cup
• Ginger, finely chopped 1 tbsp
• Tomatoes, finely chopped 1 cup
• Turmeric powde ½ tsp
• Garam masala powder ½ tsp
• Red chilli powder ½ tsp
• Dried mango powder (amchur) ½ tsp

How to Make Soya Paneer Samosa (Stepwise Photos)

Method

1. Take refined flour in a mixing bowl, add semolina, carom seeds, salt and ghee and mix well with your hand. Add sufficient water, a little at a time, and knead into a hard dough. Cover with a damp cloth and rest for 10 minutes.
2. Heat oil in a non-stick pan, add onion and saute till light golden. Add ginger and saute till fragrant.
3. Add tomatoes, mix and saute for 4-5 minutes or till tomatoes become pulpy. Squeeze out extra water from the soya chunks and add to the pan. Mix well.
4. Add turmeric powder, garam masala powder, red chilli powder, dried mango powder and salt and mix everything well.
5. Add cottage cheese pieces and mix well and cook for 2-3 minutes. Set aside to cool.
6. Heat sufficient oil in a kadai.
7. Divide the dough into small equal portions. Dust a little dry flour on the worktop and roll out each portion into a round discs. Halve each disc, shape each half into a cone and seal the side edge. Stuff the cone with the soya-cottage cheese mixture, and press the open edge to seal.
8. Press this side with a fork to create a design.
9. Gently slide in the samosas into the hot oil, reduce heat and deep-fry till golden. Drain on absorbent paper.
10. Arrange the samose on a serving platter and serve them with a sauce of your choice.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps