Ingredients (for the dough)

250gms all purpose flour

63gms ghee, melted

1tbsp carom seeds

1tsp salt

water, as needed

Ingredients (for the stuffing)

250gms paneer

1cup peas

2tbsp ghee

1tsp cumin seeds

1tbsp whole coriander seeds, crushed coarsely

1tbsp ginger and garlic paste

1 green chili, deseeded and chopped fine

a handful of chopped coriander

½tsp turmeric powder

1tsp red chili powder

1tsp chaat masala

1tsp cumin powder

1tsp coriander powder

½tsp garam masala

salt, to taste

Method

This is a list of ingredients for the dough.

To a bowl, add the flour.

Then, add the salt.

Next, add the ghee.

Add the carom seeds.

Finally, add the water.

Mix in the water completely. For this dough, i used 100ml of water.

And form it into a dough. Knead for a few minutes, till it looks like the below picture. Cover it with a kitchen towel and let it rest for at least an hour.

This is the list of ingredients for the stuffing.

To a pan, add ghee.

Let it melt, and add the cumin seeds.

Then, add the coriander seeds.

Saute for a minute and add the onions.

Saute the onions till they turn golden brown.

Then, add the salt.

Next, add the ginger.

Then, add the tomatoes.

Add a little water, and let the onions and tomatoes cook completely.

This is how the mixture should look like when done.

Add the turmeric.

Then, add the cumin powder.

Next, add the red chili powder.

Add the chaat masala.

Then, add the garam masala powder.

Add the coriander powder.

Give it a mix and then add the peas.

Next, add the panner.

Cook for a few minutes and take it off the heat.

Transfer the stuffing onto a plate and let it cool down completely. Once it has cooled down, mash it.

Then sprinkle chopped coriander on top and mix it in.

These are the ingredients to make the slurry.

Mix both the flours together.

Add the water and mix it in completely.

Take out the dough onto your work surface.

Roll it into the shape of a log.

Cut it up into equal parts, form a circle and flatten it out in between your palms.

With a rolling pin, roll out the dough to about 3cms (about the same size as a poori).

Cut it into half.

Do the same for the remaining dough.

Take one piece of dough.

Fold it midway.

Apply the slurry mixture.

Fold it from the other side to make a cone.

Take a little of the panner mixture and fill it into the cone.

Apply the slurry mixture on the inside.

Press it down with your fingers to seal the mixture completely.

This is how the samosa should look like when done.

Do the same for the remaining samosas.

Gently drop them in oil.

And fry them until golden brown.

Drain out the excess oil onto a kitchen towel.

Serve hot.