Food: paneer aka cheese samosa [iftaar munchies]

After a lot of research and recipe testing I have finally ended with a promising formula for making paneer [cheese] samosas. The filling is made from an integration of fried Indian paneer and cottage cheese. This results in that creamy rich texture inside that melts in the mouth accompanied with the crunchy texture of the exterior shell. I have made my own spice mix for this recipe which is also shared in this post. You can make these in a big batch and store in the freezer for days to be able to take them out [thaw for 15 mins] and fry or bake. 

1 packet of fried paneer :: small tub of cottage cheese [1.5 cup] :: 1 onion sliced
1 tsp red chili powder :: oil :: chopped cilantro :: samosa sheets :: eggs for sealing the samosas
1/2 cup tomato puree :: 2 tbsp ginger :: 3/4 cloves garlic :: 1 tsp brown sugar
juice of 1/2 a lime :: salt :: 2 dried red chili :: 1/2" cinnamon :: 7/8 peppercorns :: 7/8 cloves
4/5 cardamom pods :: 1 tsp cumin :: 1 tsp coriander :: 1 tsp fennel

I used store bought egg roll wraps for the shell. 
You can use any kind of Indian paneer [doesn't have to be fried].

Take these dry whole ingredients and toast them lightly until fragrant in a pan without any oil. Then grind them in a mortar or a grinder [I used my magic bullet]. 

Take this ground spice mix and mix it with the grated ginger garlic + tomato puree + brown sugar + lime juice and salt. Set it aside. 

Take out the paneer and chop them up. Heat oil in a pan and sauté the chopped onion until its soft. Then add the spice mixture that you set aside along with the red chili powder. Splash some water and let the spice mix cook. When the oil rises to the top add the chopped up paneer. Toss everything around. Then add the cottage cheese. Adjust the seasoning. Add more red chili powder if you want it spicy! Once this is done, let it cool. The filling  might look watery on the stove for the heat. But once it cools the cheese will set. 

Take a sheet of egg roll wrap out. And cut it in half.

Take a brush and spread the egg wash on all sides.

Take a dollop of the paneer filling. Notice how solid it becomes once it cools.

Fold in one corner of the sheet diagonally. You can make this fold first and then fill it in with the paneer ~ whichever way is more comfortable for you. There are many more ways to fold a samosa. 

Fold it in parallel one more time.

The corner that is sticking out, bring it in over the samosa.

There you have it. Now you can fry these or bake these and dip it in your favorite tamarind sauce before you can stuff it in your mouth. Bon appétit! 


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