Delicious Italian Samosa With Purti Vanaspati

  For The Dough  - 1 cup all purpose flour or plain flour (maida) - 1 tablespoon purti vanaspati - 1/5 th teaspoon salt or to taste For The Stuffing - 1 cup cottage cheese /paneer finely cubed - 1 medium onion finely chopped - 1/3 rd cup boiled green peas - 1 tablespoon purti vanaspati - 1 green chilli chopped - 1 1/2 teaspoon ginger-garlic paste - 1/2 teaspoon mint powder - 1 tablespoon tomato ketchup - 1 teaspoon oregano - 1/4 teaspoon dried mango powder (amchur) - 1/2 teaspoon chilli flakes - 1 tablespoon eggless mayonnaise - 1 tablespoon finely chopped coriander (dhania)/cilantro vanaspati for deep-frying For Serving - 1/2 teaspoon salt or to taste - Chilli sauce or oriental sauce

Instructions

For the dough Step 1: Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Step 2: Cover the dough with a damp cotton cloth and keep aside for 10 to 15 minutes. For the stuffing Step 3: Heat the vanaspati in a non-stick pan and add chopped onion and sauté on a medium flame for a few seconds. Step 4: Now add ginger-garlic paste, green chillies and sauté for a few seconds. Step 5: Add the cubed paneer, green peas, chilli flakes, dry mango powder, oregano, mint powder and salt. Step 6 : Mix well and cook on a medium flame for 2 minutes, while turning the mixture continuously. Step 7 : Add the coriander leaves and tomato ketchup mix well and cook on a medium flame for another 1 minute, while stirring continuously. Step 8 : Switch off the flame and keep aside. How to proceed Step 9 : Knead the dough again till smooth and elastic and divide the dough into 2 equal portions. Step 10 : Roll out a portion of the dough into (4"x 2") diameter round. Step 11: Cut the round into 2 halves from the centre by using a knife. Step 12 : Now apply little mayonnaise on each half. Step 13 : Apply little water on the edges of the strip and join the edges to make a cone. Step 14 : Stuff the cone with a portion of the paneer stuffing and apply little pressure on the edges to seal it. Step 15 : Repeat with the remaining dough and stuffing to make more mini samosas. Step 16 : Heat the vanaspati in a kadhai and deep-fry the mini samosas on a medium flame till they turn golden brown in colour from all the sides. Step 17 : Drain on absorbent paper. Serve hot with green chutney or Chilli sauce or oriental sauce