How to make Paneer Moongdal Samosa -

A great Indian snack..samosas stuffed with cottage cheese and dal.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : FOR COVERING (कवरिंग के लिए), Refined flour (maida) (मैदा)

Cuisine : Punjabi

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Watermelon Shaslik Spinach And Mushroom Pancakes Baked Kachori Veg Sliders

Paneer Moongdal Samosa

Paneer Moongdal Samosa Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Paneer Moongdal Samosa Recipe

  • FOR COVERING

  • Refined flour (maida) 1 1/2 cups

  • Salt to taste

  • Carom seeds (ajwain) 1/2 teaspoon

  • Ghee 6 tablespoons

  • Oil to deep fry

  • Stuffing

  • Paneer (cottage cheese) grated 400 grams

  • Split green gram skinless (dhuli moong dal) boiled and mashed 1/2 cup

  • Green chillies chopped 3-4

  • Ginger chopped 1 inch piece

  • Carom seeds (ajwain) 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Cumin seeds 1

  • Chaat masala 2 teaspoons

  • Raisins 2 tablespoons

  • Salt to taste

Method

Step 1

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.

Step 2

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.