Baked Samosa Pinwheel

I watched Manjula’s youtube video on Samosa Pinwheel. It caught my attention immediately. But, I put off the idea of trying the dish in my kitchen as the last step was to “FRY” in oil. I have been struggling to keep off those extra kilos that are gaining on me. So, deep fried snacks were not welcome. Somehow, this pinwheel concept of samosa was luring. I wanted to try it. Then, while browsing I saw a recipe for baked samosa. I was excited. I combined the idea of baking with Manjula’s pinwheel and lo! I had my baked samosa pinwheels.
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Ingredients
For dough:
1 tbsp chiroti rava
1 cup wheat flour
1 tbsp oil
salt to taste

For filling:
2 medium sized potatoes, boiled
1/4 cup peas, boiled
1/4 cup paneer, cut into small pieces(optional)
1/2 tbsp coriander powder
1 tsp jeera powder
1/2 tsp red chilli powder or to taste
1/2 tsp chaat masala
1/2 tsp dry mango powder
1/4 tsp turmeric powder
1/4 tsp garam masala
salt to taste

Let’s begin…
Smash the boiled potatoes so there are no lumps.
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Add the peas and paneer to the smashed potatoes.
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Add all the spice powder i.e. coriander powder, jeera powder, chilli powder, chaat masala, dry mango powder, turmeric powder, garam masala and salt, to the smashed potatoes.
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Mix all the ingredients well. Taste it. Add in extra salt or red chilli powder at this stage if required. Set it aside.
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In a mixing bowl, add chiroti rava, salt and wheat flour. Mix the dry ingredients and then add oil and form a soft dough using required amount of water.
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Refrigerate the dough for 10 mins, then make a big chapati out of the dough. Let the chapati not be very thin. Spread the potato mixture evenly over the chapati. Grease the rolling pin and lighly roll over the potato mixture.
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Pre-heat the oven at 200 Celsius. Now, roll the chapati tightly. Secure the sides by closing it. Roll it several times. Slice them with a width of about 1/4 inch to 1/2 inch.
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For each slice, place them on the platform with flat side down and lightly roll it using the greased rolling pin. Place them on a baking tray covered with a baking sheet. Keep them in the oven for 15-20 mins (time completely depends on your oven). After about 10 mins, turn them over and continue baking.
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Baked samosa pinwheels are now ready! Relish your samosa pinwheels with some green chutney or tomato ketchup and enjoy!
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Palak paneer

The classic Punjabi side dish. This is one of the easiest dish that I learnt, to impress my husband. He loves it.
Mom used to frequently prepare this dish and serve it with chappatis.
Here it is…. Palak paneer.

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Ingredients
4 small bunches of tender palak leaves, washed.
1/2 tsp jeera
1/2 tsp peppercorn
1 green chilli, slit
1 onion, finely chopped
2 tomatoes, finely chopped
100 gm paneer, cut into cubes
1 tsp + 2 tsp oil

And then…
Chop the washed palak leaves.

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Heat 1 tsp oil in a pan. Once heated, add jeera.Wait till jeera splutters, then add pepper.Once the pepper is fried, add the green chilli. Fry for a minute.

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Then, add the palak and cook it with closed lid.

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While cooking, palak leaves water. Cook until the water is completely evaporated. Once evaporated, remove off the heat and wait for it to cool.

In the meanwhile, heat oil in a pan. Once oil is ready in goes chopped onion. Fry it till its pinkish. Then, add the tomatoes. Fry till the tomatoes are soft.

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While the tomatoes are getting done, grind the palak into a smooth paste without water.
Once the tomatoes are done, add the palak puree.

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Mix it. Add about 1/2 cup water. Close the pan, let the mixture boil for 2-3 min.
Then, add the cubed paneer and continue boiling for a min.
Note: Paneer can be added fresh or after lightly frying it in ghee.

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Add some butter if you wish. I skipped this. And lo! Palak paneer is ready!!

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Enjoy it with chappati, roti or rice.

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Aloo – matar- paneer

Today I present something other than salads 🙂
Aloo – matar – paneer is an authentic Punjabi dish. But my recipe here is not so authentic. It is twisted a little to suit my family’s taste buds. It taste great with chapatti or roti.

Ingredients
2 medium sized potatoes
1 cup peas
100gm paneer, cut into cubes
1 tsp jeera / cumin seeds
1 onion, cubed
1 tomato, cubed
2-inch long ginger
1/2 tsp poppy seeds
6 cashews
1/4 tsp chilli powder, can be varied as per taste
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tbsp coriander leaves, finely chopped
A pinch of hing
2-3 tsp oil

And then….
Pressure cook the potatoes with the skin till soft. Once cooked, remove the skin and cut the potatoes into cubes.
At the same time, cook the peas. You can microwave it or blanch them in hot water for 5 min. Do add a little salt while cooking potatoes and peas.
Grind ginger, tomato and onion into a smooth paste. Don’t add water while grinding it.
Soak cashews and poppy seeds in water for 10-15 min. Then grind it along water to make it a paste.

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Next, show time. Heat the pan. Add oil. Once the oil heats, add jeera. Once the jeera turns lightly brown, add hing. Fry for few seconds.
Add the tomato paste and fry till oil separates. Then add the cashew paste. Mix it well.
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To this add turmeric powder and red chilli powder. Add little water, if the content turns out to be too thick. Once all the content are heated, add potatoes, peas and paneer. Stir well.
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Close the pan and cook for 2-3 mins.
Garnish with coriander leaves. Enjoy it with hot chappatis / rotis 🙂