Spinach And Paneer Samosa Recipe With Figaro Pure Olive Oil

Step 1: Method To make the doughPrepare the dough by mixing together the flour, salt, oil and ajwain/ carom seeds to form a mixture of coarse crumbs

Step 2: Add in water to the dough a little at a time to make a soft and firm dough

Step 3: Once the dough comes together knead it continuously for 2-3 minutes and cover it with a moist muslin cloth

Step 4: Allow the dough to rest for about 15-20 minutes

Step 5: Method for the stuffing of spinach paneer samosasHeat oil in a pan; add in the chopped spinach and saute on high heat until the spinach softens

Step 6: Once the spinach has softened and all the water is evaporated, turn off the heat

Step 7: Allow the spinach to cool completely

Step 8: Once the spinach has cooled combined all the filling ingredients along with the sauteed spinach

Step 9: Check the salt and spice levels and adjust to suit your taste

Step 10: Keep this aside

Step 11: Method to Fill and Make the SamosasFill a small cup with water and keep aside; this will be used for sealing the edges of the cone

Step 12: On a floured surface, roll each portion into 3 inch diameter circle and cut each circle into half

Step 13: Spread the water lightly all along the edge of the circle, fold into a cone

Step 14: Place one or two tablespoons of spinach paneer filling in the center and seal the edges

Step 15: Press to seal the edges of the samoas and use a fork and press on the edges of the dough to get the forked marks

Step 16: Continue to make similar cone shaped samosas

Step 17: Method to Deep fry the SamosaHeat pure olive oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of samosas into the frying pan and allow them to fry on medium heat

Step 18: Turn the samosas around in the oil once they come floating to the top

Step 19: Fry them till they turn into a light golden-brown colour on all sides

Step 20: Keep the heat on medium all along

Step 21: High heat can brown the crust faster but not make the crust crispier

Step 22: Continue the procedure with the remaining filled cones and drain them on absorbent paper

Step 23: Once done, remove them from the oven and allow it to rest for about 5 minutes before serving Spinach and Paneer Samosas hot with green chutney or tamarind chutney