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METHOD
Sift refined flour with salt in a large bowl. Add carom seeds and warm ghee and knead to stiff dough with one fourth cup plus two tablespoons of water. Cover with a damp muslin cloth and set aside for fifteen minutes.
To prepare the stuffing take moong dal in a bowl, add paneer, green chillies, ginger, ajwain, red chilli powder, cumin seeds, chaat masala, raisins and salt and mix.
Divide dough into marble sized balls and roll each into an oval shaped puri. Cut into half.
Place one half on your palm, dampen the edges lightly and shape into a cone. Stuff it with the stuffing generously. Dampen the open edge and seal it. Prepare the remaining samosas similarly.
Heat sufficient oil in a kadai taking care that it does not get too hot.
Slid the samosas gently into the oil and deep fry till evenly golden and crisp.
Drain and place them on an absorbent paper. Serve hot with a chutney of your choice.
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