Paneer And Vegetable Samosas
|Potatoes||2 , roughly diced|
|Carrot||1 , roughly diced|
|Corn oil||1⁄2 Pint (300 Milliliter)|
|Onion seeds||1⁄4 Teaspoon|
|Frozen sweetcorn kernels||2 Ounce (50 Gram)|
|Frozen peas||2 Ounce (50 Gram)|
|Panir||4 Ounce, cut into small cubes (125 Gram)|
|Finely chopped fresh coriander||1 Tablespoon|
|Red chilies||2 , chopped|
|Chili powder||1 Teaspoon|
|Mango powder||1 Teaspoon|
|Self-raising flour||6 Ounce (175 Gram)|
|Butter||2 Ounce, cut into small cubes (50 Gram)|
Cook the potatoes and carrots in boiling salted water, until cooked but not mushy.
Drain and set aside.
Heat 3 tablespoons of the oil in a heavy-based saucepan until hot and fry the onion and onion seeds for 2 minutes.
Lower the heat, add the potatoes, carrot, sweetcorn and peas and lightly fry them for about 1 minute before adding the panir cubes, coriander, chopped chillies, chilli powder, mango powder and salt.
Mix gently, remove the pan from the heat and leave to cool.
Meanwhile, make the pastry.
Sift the flour and salt into a bowl.
Add the butter and rub it into the flour, using your fingertips until the mixture resembles breadcrumbs.
Pour in the water gradually, mixing it in with a fork.
Pat the dough into a ball and knead with the back of your hand for about 5 minutes or until the dough is smooth.
Dust the dough with a little flour, cover and set aside.
Break the dough into 5-6 balls and roll out very thinly into circles.
Cut in half, dampen the edges of each semi-circle and shape them into cones.
Fill the cones with a little of the cooled vegetable filling, dampen the top and bottom of the edges and pinch together to seal.
Heat the remaining oil in a karahi or deep frying pan until hot.
Carefully lower the samosas into the oil a few at a time and fry for 2-3 minutes or until golden brown, turning them over at least once.
Remove the samosas from the oil with a slotted spoon and drain on kitchen paper.
They are best served immediately, but may be reheated in a moderate oven or a microwave.