How To Make Paneer Filling veg samosa | crispy and crunchy veg paneer samosa | घर पर पनीर समोसा ।

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Here's a paneer samosa recipe that you can easily follow:
Yields: About 12 samosas
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:
For the dough:
1 ½ cups all-purpose flour (maida)
¼ teaspoon carom seeds (ajwain)
¼ teaspoon salt
3 tablespoons oil
½ cup water, or as needed
For the filling:
1 tablespoon oil
½ teaspoon cumin seeds (jeera)
1 teaspoon ginger-garlic paste
1 green chili, finely chopped
½ cup finely chopped onion
½ cup finely chopped green bell pepper (capsicum)
½ teaspoon turmeric powder (haldi)
1 teaspoon red chili powder
½ teaspoon garam masala
1 cup crumbled paneer (Indian cottage cheese)
¼ cup chopped cilantro (coriander leaves)
Salt to taste
Oil for frying
Instructions:
1. Prepare the dough:
In a bowl, combine flour, carom seeds, and salt.
Add oil and rub it into the flour until it resembles breadcrumbs.
Gradually add water and knead to form a smooth, pliable dough.
Cover the dough and let it rest for at least 15 minutes.
2. Make the filling:
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add ginger-garlic paste and green chili, sauté for a minute.
Add onion and bell pepper, sauté until they turn translucent.
Add turmeric powder, red chili powder, and garam masala, sauté for a minute.
Add crumbled paneer, cilantro, and salt. Mix well and cook for 2-3 minutes.
Remove from heat and let the filling cool slightly.
3. Shape the samosas:
Divide the dough into 12 equal portions.
Roll each portion into a small circle (about 3-4 inches in diameter).
Cut each circle in half.
Take one half and fold it into a cone shape, sealing the edges with a little water.
Fill the cone with 2-3 tablespoons of the paneer filling.
Seal the open edge of the cone, ensuring it is properly closed.
Repeat with the remaining dough and filling.
4. Fry the samosas:
Heat oil in a deep pan or fryer over medium heat.
Gently slide the samosas into the hot oil, a few at a time.
Fry them until they turn golden brown and crispy on all sides.
Remove the samosas from the oil and drain them on paper towels.
5. Serve hot with chutney of your choice.
Tips:
You can add other vegetables to the filling, such as boiled potatoes or peas.
For a healthier option, you can bake the samosas instead of frying them.
Make sure the filling is not too moist, otherwise, the samosas may become soggy.
Be careful while frying the samosas as the filling can get very hot.
Enjoy your delicious homemade paneer samosas!
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