INGREDIENTS
FOR COVERING
- Maida -1 1/2 cups
- Salt to taste
- Caraway seeds - Ajwain -1/2 tsp
- Ghee-4 tbl spns
- Oil- for deep fry
FOR STUFFING
Paneer-400 gms
Moong dhal-1/2 cup boiled and mashed
Green chillies- 4-6
Ginger-1inch
Cumin seeds- 1 tsp
Chat masala- 2 tspns
Raisins - 2 tbl spns
Salt to taste
METHOD
Run green chillies, ginger and cumin seeds in to paste.
Sift refined flour with salt in a large bowl, add caraway seeds and warm ghee and knead to stiff dough with one fourth cup plus 2 tbl spns of water.
Cover with a damp muslin cloth and set aside for fifteen minutes.
To prepare the stuffing take moong dhal in a bowl, add paneer green chilli paste, red chilli powder, cumin seeds, chaat masala, raisins and salt and mix.
Divide dough into marble sized ballls and roll each into an oval saped puri.
Cut into half, place on you palm, dampen the open edge and seal it. prepare the remaining samosas gently into the oil and deep fy till golden and crisp.
Drain and place them on absorbent paper.
Serve hot with a chutney of your choice
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