2 Ways Samosa

Jalapeno Cheese Samosa

Servings - 2 - 3

INGREDIENTS
(For Stuffing)

Grated paneer - 170 grams
Mozzarella cheese - 130 grams
Processed cheese - 120 grams
Jalapeno - 2 tablespoons
Mixed herbs - teaspoon
Chilli flakes - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon

(For All Purpose Flour Paste)
All purpose flour - 35 grams
Water - 60 milliliters

(For Jalapeno Cheese Samosa)
Spring roll sheets
Oil - for frying

PREPARATION
(For Stuffing)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(For All Purpose Flour Paste)
1. In a bowl, add 35 grams all purpose flour, 60 milliliters water and mix it well to make a thick batter.
2. Keep aside.

(For Jalapeno Cheese Samosa)
1. Take a spring roll sheet and divide it into three equal portions.
2. Take the sheet and add the prepared stuffing on the one end of the strip.
3. Fold it carefully to make a cone and brush the end of the strip with prepared all purpose flour paste.
4. Seal the samosa properly so the stuffing doesn’t come out.
5. Heat sufficient oil in a heavy y skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot.

Chana Dal Samosa

Servings - 3 - 4

INGREDIENTS
Split bengal gram - 100 grams
Water
All purpose flour - 130 grams
Wheat flour - 70 grams
Salt - 1/2 teaspoon
Oil - 50 milliliters
Water - 80 milliliters
Oil - 1 teaspoon
Water - 500 milliliters
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Oil - 1 tablespoon
Cumin - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 75 grams
Ginger & green chili paste - 1 1/2 teaspoons
Turmeric - 1/8 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 tablespoon
Mint - 8 grams
Coriander - 15 grams
Lemon juice - 1 tablespoon
Oil - for brushing
All purpose flour - 2 tablespoons
Water - 50 milliliters
Oil - for frying

PREPARATION
1. Soak 100 grams split bengal gram in sufficient water for 6 hours.
2. In a mixing bowl, add 130 grams all purpose flour, 70 grams wheat flour, 1/2 teaspoon salt, 50 milliliters oil and mix it well.
3. Add 80 milliliters water and knead it into a smooth soft dough.
4. Add 1 teaspoon oil and tuck the dough well.
5. Rest the dough for 30 minutes.
6. Heat 500 milliliters water in a cooker, add the soaked split bengal gram in it. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
7. Cover it with lid and Cook the dal. After the first whistle turn off the heat and keep aside.
8. Heat 1 tablespoon oil in a pan, add 1/4 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
9. Add 75 grams onions and fry till translucent.
10. Now, add 1 1/2 teaspoons ginger & green chili paste, 1/8 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon salt and mix it well.
11. Then, add the boiled dal in it and mix it well.
12. Add 1 tablespoon sugar, 8 grams mint, 15 grams coriander and mix it well.
13. Then, add 1 tablespoon lemon juice and mix it well again. Turn off the heat and keep aside.
14. Divide the dough into equal portions and roll them into balls.
15. Dust with a little dry flour and roll into roti.
16. Apply some oil over it. Place another roti on top of it and again roll them into a thin roti.
17. Now, lightly roast the roti on low heat from both sides for 1 minute each.
18. In a bowl, add 2 tablespoons all purpose flour, 50 milliliters water and mix it well to make a batter. Keep aside.
19. Cut the roti into 4 parts, take one piece of roti and apply some all purpose paste on it.
20. Fold the edges and prepare a cone and fill it with prepared dal mixture.
21. Seal the edges with all purpose flour paste.
22. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.
23. Serve hot with ketchup.