Palak Paneer Samosa

For Day 2 Week 2 of BM #28, here is another filling for our favorite samosas. Personally these samosas have become my favorite. 

I was very much tempted to finish off the filling as is and had to stop myself from doing so. The result being I got 3-4 samosas less, no one being the wiser :)

Ingredients - 

Oil for Deep frying as needed

For the Wrapper -
Refer to Vegetable Samosa or Scrambled Tofu Samosa

For the Filling - 
Palak / Spinach, chopped 1 cup
Paneer, crumbled 1/2 cup (I used Homemade Paneer)
Onion, finely chopped 1/4 cup
Salt, Red Chilli Powder, Amchur Powder, Garam Masala to taste
Seasoning (Oil 1 tsp, Cumin seeds 1/2 tsp)

Method Of Preparation -
For the Filling - 
Blanch the chopped spinach in boiling water for a couple minutes. Drain and set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle, saute the onions until translucent.

Crumble the paneer and add it to the onons. Saute for a couple minutes or until the raw paneer smell is gone.

Add in the blanched spinach, salt, red chilli powder, amchur powder and garam masala. Mix and remove from heat.

Let it cool before being used for the filling.


For the Wrapper -
Refer to Vegetable Samosa or Scrambled Tofu Samosa

Assembling the Samosa - 
Pinch a big marble sized dough and roll it into a thin circle (like roti). Using a pizza cutter or knife, cut the circle into 2 halves.

On each half, apply water to the edge and make a cone/triangle shape and press well so that the edges are sealed properly. 

Fill in about a tablespoon of the filling and seal the edges by applying water.

Keep them covered while the oil is heated in a kadai/wok.

Gently slide these in moderately hot oil and fry them in low-medium heat. Drain them on to kitchen paper towels when they get a golden brown hue.

Continue frying them in batches and serve them hot with chutney of your choice. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28.

Preparation Time 45 min 
Makes 20 approx