Directions
- 1Prepare the dough with wheat flour, rava, ajwain, salt, ghee, and sesame seeds and let it rest.
- 2Crush cumin, coriander and fennel.
- 3Crush ginger and green chilies.
- 4Add the powder, ginger-green chili paste, boiled potatoes, dry spices, boiled peas and salt to a pan.
- 5Mash the potatoes and cook the stuffing.
- 6Divide the dough into equal portions and stuff with the aloo filling and a small cube of paneer.
- 7Cook the balls in a paniyaram pan on low flame.
Ingredients
- 1 cup wheat flour
- 0.25 cup rava
- some ajwain
- some salt
- some ghee
- some sesame seeds
- some cumin
- some coriander
- some fennel
- some ginger
- some green chilies
- some boiled potatoes
- some dry spices
- some boiled peas
- some salt
- some paneer
- some oil
Equipment
platemortarpestlepanpaniyaram pan
Tips
- Cook the samosas in a paniyaram pan on low flame for about 10 minutes.
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