Chenna Aur Gobi Ka Samosa (samosa With Cottage Cheese And Cauliflower Stuffing)
In India Gobi or cauliflower and green peas are a part of daily meal during winter season. These are used in various ways, be it in curry or in various parathas. This recipe is an extension of Gobi and Matar usage in form of snacks.
Hare matar(green peas) ½ cup
Gobhi (Cauliflower) 1/2 cup (Boiled)
Chenna (cottage chesse) 100 grams (3.5 ounce)
Coriander leaves 25 grams (1 ounce)
Green chillies 2 pieces
Ginger 1 tablespoon (grated)
Cumin powder ½ tablespoon
Coriander powder 1/2 tablespoon
Gotta garam masala (2 cloves, 2 cardamom and ½ inch cinnamon)
Salt 1/2 tablespoon
Mustard oil 4 tablespoon
Refined oil 8 tablespoon
Atta / Maida (wheat flour / refined flour) 2 cups
First heat mustard oil in a karahi and add boiled cauliflower. Fry it for 2-3 mintues and the take it out.
In the remaining oil add gottat garam masala and chenna and sauté it for 2 mintues. Then add grated ginger, cumin powder, coriander powder, green pea and green chillies. Fry for 2-3 mintues
Then add fried cauliflower and salt. Fry it for another 2 mintues. Finally add green coriander and mix well. Take the stuffing out on a plate and let it cool.
To make samosa, take the atta in a bowl and put 2 tablespoon of oil, mix it together then put some water and make dough.
Take small balls from the dough and with the help of chawka and belan flatten it into a long puri, like our tounge.
Cut the puri into two halves and fold each half into a cone shape. Stuff it with gobhi and chenna stuffing and seal the opening with water.
Switch on the cooking gas and place a pan or karahi on high flame. Put refined oil and shallow fry the samosas. Serve hot with tomato chutney