Methi Soya Paneer Samosa
|Maida||2 Cup (32 tbs)|
|Semolina||1⁄4 Cup (4 tbs)|
|Fenugreek/Methi||4 Bunch (400 gm)|
|Water||1 Cup (16 tbs)|
|Soya chunks||3 Cup (48 tbs)|
|Paneer||1⁄2 Cup (8 tbs), grated|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Tomatoes||1⁄2 Cup (8 tbs), chopped|
|Grated ginger||1⁄2 Teaspoon|
|Garam masala powder||2 Teaspoon|
|Red chili powder||1 Teaspoon|
|Mango powder||1 Teaspoon|
|Oil||2 Cup (32 tbs) (For Frying)|
Preparing the crust :
Pluck the methi leaves from their stems, wash and chop them. Blanch them in water for 7 to 8 minutes until they are tender. Then allow them to cool.
In a bowl add maida, semolina, ghee or oil and salt and mix well.
To this add the cooled blanched methi leaves and water and knead well to make a medium-soft dough.
Preparing the filling :
Prepare the soya chunks by boiling them in water for 10 minutes, thereafter rinsing them three times with cold water and draining the water.
If the soya chunks are big, crush them after boiling.
Heat a pan and add oil into it.
Add chopped onions and chopped tomatoes and saute till they are cooked.
Add the prepared soya, grated paneer and salt and mix in the pan over low heat.
Then add the grated ginger, garam masala, chilli powder and dry mango powder and stir well.
Remove the mixture off the heat and allow to cool.
Preparing the samosa :
Make small balls of the dough and roll them in round shape.
Place the stuffing in the middle of the rolled dough and fold it along the corners to make a shape with diagonal folds(as in the picture).
Deep fry till golden brown.
Drain out excess oil and serve with hot and sweet chutney or ketchup.