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Tandoori Paneer Samosa

Hey lovely peeps there are two links I want to send your way before we get started. They are Tandoori Masala which must be made and used fresh right away at the time you are making these and Paneer (Cheese) which gets made a day in advance before using. The paneer should not have any moisture at all whatsoever. to this you add 1 pinch of pink salt and the tandoori masala. Mix and set aside in the refridgerator until you are ready for it. Next you take 1/2 cup each of all purpose unbleached flour and wheat flour and add 3 tbs of butter ghee, 1 pinch of pink salt and 3 pinches of baking powder.

Mix very well and the flour mixture should be crumbly like you are making biscuits. Add 1/4 cup of water a little at a time until a a dough is formed. Knead the dough very well. The dough should be a firm dough and not a soft runny dough at all. Place this too in the refridgator for 30 minutes.

This recipe is so simple I can do it with my eyes closed nearly. Now take the dough and the filling from the refridgerator. On your work surface on which the kitchen counter is a great place to work. Place something like a huge try like I do to keep this place clean. When done all you have to wash is this tray and the rolling pen along with the bowl, wok or even cookie sheet if using. Take the dough and tear it in to golfball sized pieces and make a round ball and dunk in to a bag of all purpose unbleached flour and roll in to a circle that is as big as a small chapati and it should be very thin too.

Using a pizza cutter which is a breaze and recomended that you cut the circle in half. To make it easier on how to fill this that you have to take out a platter lined with wax paper. Turn the flat side up of the half circle towards you. Take a teaspoon and place two of these full of the filling on the middle leaving enough room for the folding and sealing. This is the easy way to make a samosa. Actually I was in a store selling methai which means sweets and the owner was Hindu from India. This place is long gone. I watched them make samosa and that is how I learned.

I am a visual learner and the shop was on Devon av here in Chicago. Now to fold and seal the samosa which is pick which side you want to start with either left or right. I would start on the right and fold that part of the dough in the middle and then the left do the same. here it should look like either a cone or a triangle depending on how you look at it. Seal this with slightly damp fingers and press to make the seam in the middle. Now bring the bottom part up and fold it where it meets the bottom of the cone itself. Seal this up the same way and keep filling these until there is no more filling and dough left.

Now there are 3 ways to cook these samosas you can either add 1/4 cup of either corn, canola, peanut or vegetable oil in a wok or cast iron skillet and fry these samosas 2 at a time until they are done and they are golden and crispy. Place on a paper towel lined plate to absorb the excess oil. Repeat until there is no more and all of the samosas are done. Now you can preheat the oven to 375F or 190C Place the samosas on a cookie sheet lined with either parchment paper or silpat and bake for 15 minutes. That is the second and third is the instant pot in an air fryer basket by using also silpat or parchment paper. The first option was to fry the samosas while in the instant place two samosas in to the parchment paper or silpat lined air fryer basket and place it inside the inner lining inside the cooker. Attach the air fry lid and bake at 376 for 15 minutes.

These are totally amazing with your chutney of choice and I hope you really enjoy these. I enjoy making them and I hope you enjoy making these too also serve with a cup of chai at tea time.

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