Paneer and Corn Tikka Samosas
Crumbled paneer cheese with sweet corn and smoky tandoori spices.
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Ingredients
- 2 cups Paneer, crumbled
- 1 cup Sweet corn kernels
- 20 pieces Samosa pastry sheets
- 2 tablespoons Tandoori masala powder
- 1 tablespoon Ginger-garlic paste
- 2 pieces Green chilies, finely chopped
- 1/4 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 2 cups Vegetable oil for deep frying
Instructions
- 1
In a large mixing bowl, combine the crumbled paneer, sweet corn, ginger-garlic paste, and chopped green chilies.
- 2
Add the tandoori masala, salt, lemon juice, and fresh cilantro to the mixture and mix thoroughly until the spices are evenly distributed.
- 3
Prepare a 'glue' by mixing a tablespoon of flour with a little water to form a thick paste.
- 4
Take one samosa pastry sheet and fold it into a cone shape, ensuring the bottom tip is tightly sealed.
- 5
Fill the cone with 2 tablespoons of the paneer and corn mixture, then fold the top flap over and seal with the flour paste.
- 6
Repeat the process for all remaining pastry sheets and filling.
- 7
Heat the vegetable oil in a deep pan over medium heat until it reaches approximately 350°F (175°C).
- 8
Fry the samosas in small batches for 3-5 minutes until they are golden brown and crispy on all sides, then drain on paper towels.
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