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We hope you got insight from reading it, now let’s go back to baked paneer matar samosa recipe. To make baked paneer matar samosa you only need 39 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Baked Paneer Matar Samosa:
- Provide For the samosa dough:
- Use 1 cup atta
- Prepare 3 tbsp ghee
- Prepare 1/2 tsp carom seeds/ ajwain
- Get 1/2 tsp salt or as per taste
- Use As required Water to make the dough
- Use For the filling:
- Take 200 gmS paneer
- You need 1/2 cup boiled peas
- Use 1 1/2 tsp oil
- Prepare 1 tsp ginger finely chopped
- Prepare 1-2 green chilliES, finely chopped
- Use 1/2 tsp jeera/ cumin seeds
- Get 1 tsp sabot dhaniya/ whole coriander seeds
- Prepare 1 whole dry red chilli(broken in 2-3 pieces)
- Take 1 tsp salt or to taste
- Prepare 1/4 tsp amchoor (dry mango powder)
- Provide 1-2 tbsp chopped green coriander
- You need 2 tbsp cashews chopped (optional)
- Provide 1 tbsp raisins (washed) (optional)
- Take For the green chutney:
- Provide 2 cups Green coriander:
- Get 1 Onion, roughly diced
- Use 1 Tomato, roughly chopped
- Get 5-6 cloves Garlic
- Use 3-4 Green chilies, (or to taste)
- You need 2 tbsp Curd
- Use 1/2 tsp Salt
- You need 1/2 tsp Bhuna jeera powder
- Get 1/4 tsp Black salt
- Get 2 tbsp Lemon juice
- Provide As per taste Mithi chutney
- Prepare 2 tbsp Amchoor
- Get 1 cup Sugar
- Get 2 cups Water
- Prepare 1/2 tsp Red chilli powder
- Get 1/2 tsp Salt
- Prepare 1/2 tsp Black salt
- Get 1/2 tsp Bhuna jeera powder
Steps to make Baked Paneer Matar Samosa:
- Sift flour in a bowl, add salt, ghee and carom seeds. Mix well. The dough should now hold well when pressed in the fist. If it doesn’t add some more ghee. Knead well adding 2-3 tbsp of water at a time and make firm dough. Knead well till smooth, cover and keep aside for 30 minutes.
- For the filling, Dry roast the jeera, sabut dhaniya and whole red chilli in a pan on medium heat for 1-2 minutes. Remove and crush roughly. - Heat a pan, add ginger and green chilli, after 30 seconds add the roughly crushed masalas and mix. Add the crumbled paneer, peas, salt and amchoor. Mix well and sauté for 4-5 minutes. Add coriander, cashews and raisins; mix well and keep aside.
- Now take the dough and pinch out small balls. Roll out into thin rounds, I keep the shape a little oblong to get a nice samosa shape. Cut each round in half. Brush some water on all the straight edges. Pick up the half circle and form a cone shape, overlapping the straight edges a little. Press the straight edges firmly to join and make a cone.
- Fill the samosa with about 1 ½ tbsp. of filling and bring the round edges together to seal the samosa.
- Brush some oil on the samosas, just a little. - Preheat the oven to 150 degree celcius and bake the samosas for about 20-22 minutes depending on your oven.
- For the green chutney: Grind together green coriander, onion, tomato, garlic, green chilies and curd. Take out in a bowl and add the salt, black salt, bhuna jeera powder and lemon juice. Check for seasonings and keep side.
- For the mithi chutney: In a heavy bottomed pan mix the sugar and amchoor powder. Now add the water. Mix everything nicely so that there are no lumps. Keep it on high flame and let it boil. Now add the other masalas except bhuna jeera powder and keep cooking on low flame for atleast 20-25 minutes till it turns a little thick. Add the bhuna jeera and cook for 2 more minutes. Remove from flame and cool. The chutney will become thick on cooling.
- Serve the hot and healthy baked samosas with green chutney and your favorite cup of tea.
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