Cheese Paneer Samosa | Evening time Snack Or Starters Recipe | Chetna Patel Recipes
Cheese Paneer Samosa
Dough
Take the Big Bowl and add
1+1/2 Cup - Maida
Salt to taste
3/4 Cup - Water
Mix Properly and Knead Soft Dough and Knead for 3 - 4 Minutes
Apply Oil and again knead it properly and Give Rest For 10-15 Min
Take a Big Plate and add
1 Cup - Grated Paneer
1 Cup - Grated Cheese
1/2 Cup - Amul Cheese Blend ( Mozzarella + Cheddar
1/2 Cup - Boil Corn
1/4 Cup - Green Capsicum Chopped
2 tbsp - Green Chillies Chopped
2 tsp - Chilli Flakes
1/4 Cup - Coriander Leaves Chopped
Salt to taste
1/2 tsp - Black Pepper Powder
1/2 tsp - Chaat Masala
Mix lightly With Hand
Slurry
2 big Spoons - Maida
Using Water , Make a Thick Paste or Slurry
Take a Dough , Knead again properly
Make Medium Size Balls
Roll in the Atta and Apply oil and Keep other Roti over it
Cook lightly from both the side
And Keep under the Cloth
Cut like a Samosa Patti
Make a Samosa Using Slurry and Fry in Hot oil till golden and Serve Hot
Cocktail Dip
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Onion Samosa Recipe
Learn how to make the best onion samosa. These samosas are crispy on the outside and filled with delicious-spiced onion filling. Follow this recipe to learn how to make homemade samosa from scratch, including techniques to fold the perfect samosa. This south Indian samosa is perfect as a snack, appetizer, side dish or even as main dish. If you are vegan, you are going to love this recipe, as this recipe is completely vegan!
Printable recipe:
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Other recipes you may like:
Aloo Samosa (potato samosa):
Garlic Naan Bread:
Quick and Easy Chicken Curry:
Chickpea Curry:
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Makes about 18-20 samosas
Ingredients:
For the dough:
3 cups (375g) Flour
3 tablespoons (ml) Oil or melted ghee
3/4 cup (180ml) Water – approximately
1/2 teaspoon Salt
For the filling:
3 onions, chopped
1/2 Green chili, chopped
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Turmeric
1 teaspoon Garam masala
1/4 teaspoon Cumin
1 teaspoon Paprika
3 tablespoons Coriander, chopped
2-3 tablespoons Semolina or poha
Oil for frying
For the paste:
3 tablespoons flour
3 tablespoons water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix until dough is formed. Cover the dough and let rest for 30 minutes.
3. Make the filling: in a bowl, mix all the filling ingredients. Set aside.
4. Divide the dough into 6 pieces. Roll out each piece very thinly.
5. Heat a skillet or tawa over medium heat. Cook each circle of dough for about 10 seconds on each side.
6. Cut each circle into rectangle, then cut into 6X18cm wide strips.
7. Fold each strip into a cone as described in the video, fill with onion filling. Brush the edges with water-flour mixture and seal the samosa.
8. Make the thick paste: in a small bowl mix flour and water until smooth paste is formed, is needed add more water or flour.
9. Heat oil to 350F (175C). Drop the samosas into hot oil, fry until golden brown, about 3-4 minutes.
10. Drain on paper towels before serving. Serve with your favorite sauce.
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Three Cheese Samosa | Sanjeev Kapoor Khazana
Filled with 3 types of your favourite cheese makes these samosas a super duper hit.
THREE CHEESE SAMOSA
Ingredients
¾ cup grated processed cheese
¾ cup grated cheddar cheese
¾ cup grated mozzarella cheese
12-16 samosa pattis
1 teaspoon red chilli flakes
1 tablespoon chopped fresh coriander leaves
Refined flour (maida) slurry as required
Oil for deep-frying
Method
1. Mix together processed cheese, cheddar cheese, mozzarella cheese, chilli flakes and coriander leaves in a bowl.
2. Shape samosa pattis into cones, fill with a portion of cheese mixture and shape into samosas sealing with flour slurry.
3. Heat sufficient oil in a kadai. Deep-fry samosas till golden brown and crisp. Drain on absorbent paper.
4. Serve hot with tomato ketchup.
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Hema's 3 Samosa Recipes | Onion samosa | Veg samosa | Chicken samosa
Hema's 3 Samosa Recipes | Onion samosa | Veg samosa | Chicken samosa
#onionsamosa #Vegsamosa #Chickensamosa #samosa #snacks #Streetfoodrecipes
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Pizza Samosa Recipe by Food Fusion (Ramzan Special)
When you put pizza and samosa together then this is what you get. Try this pizza samosa recipe and enjoy your iftar. #HappyCookingToYou
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Pizza Samosa
Recipe in English:
Ingredients:
-Chicken boiled & shredded 1 Cup
-Black olives chopped 2 tbs
-Pyaz (Onion) chopped 3 tbs
-Shimla mirch (Capsicum) chopped 3 tbs
-Corn kernels boiled 3 tbs
-Tamatar (Tomato) chopped 3 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Lal mirch (Red chili) crushed 1 & ½ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Dried parsley 2 tsp
-Pizza sauce 2 tbs
-Cheddar cheese grated ¼ Cup or as required
-Mozzarella cheese grated ¼ Cup or as required
-Maida (All-purpose flour) 2 tbs
-Pani (Water) 1-2 tbs
-Samosa patti/Manda patti
-Cooking oil for frying
Directions:
-In bowl,add chicken,black olives,onion,capsicum,corns kernels,tomato,black pepper powder,salt,red chili crushed,garlic powder,dried parsley,pizza sauce,cheddar cheese and mozzarella cheese,mix well & mash slightly and set aside.
-In small bowl,add all-purpose flour,water and mix well to make a smooth paste & set aside.
-Take samosa patti/manda patti and make pocket,add filling in the center and roll into the shape of samosa and seal corners with all-purpose flour & water paste.
-Similarly make other samosas (makes 10-12).
-Can be kept in freezer for up to 2 weeks.
-In wok,heat cooking oil and fry samosa until golden brown.
Recipe in Urdu:
Ajza:
-Chicken boiled & shredded 1 Cup
-Black olives chopped 2 tbs
-Pyaz (Onion) chopped 3 tbs
-Shimla mirch (Capsicum) chopped 3 tbs
-Corn kernels boiled 3 tbs
-Tamatar (Tomato) chopped 3 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Lal mirch (Red chili) crushed 1 & ½ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Dried parsley 2 tsp
-Pizza sauce 2 tbs
-Cheddar cheese grated ¼ Cup or as required
-Mozzarella cheese grated ¼ Cup or as required
-Maida (All-purpose flour) 2 tbs
-Pani (Water) 1-2 tbs
-Samosa patti/Manda patti
-Cooking oil for frying
Directions:
-Bowl mein chicken,black olives,pyaz,shimla mirch,corn kernels,tamatar,kali mirch powder,namak,lal mirch crushed,lehsan powder,dried parsley,pizza sauce,cheddar cheese aur mozzarella cheese dal ker ache tarhan mix karein & slightly mash ker lein.
-Chotay bowl mein maida aur pani dal ker mix karein aur smooth paste tayyar ker lein & side per rakh dein.
-Samosa patti/manda patti la ker pocket bana lein aur filling ko center mein bhar dein aur samosa ki shape bana lein aur corners ko maida ka paste sa seal ker lein.
-Is he tarhan baqi samosa bhi bana lein (makes 10-12).
-2 weeks tak freezer mein store ker saktay han.
-Karhai mein cooking oil garam karein aur samosa ko golden brown hunay tak fry ker lein.
4 Levels of Samosas: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Rinku, and professional chef Dalia David - to make us their best samosa recipe. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which samosa are you reaching for between sips of mango lassi?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Emily Duncan
Level 2- Rinku Bhattacharya
Level 3 - Chef Dalia David
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina Zito
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: JC Scruggs
Video Copy ad Recipe Editor: Vivian Jao
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