material
For the fill mix
1 table spoon oil
1/2 t-spoon cumin seeds
1/4 cup very finely chopped
1 teaspoon ginger-green chilli paste
1/4 cup very finely chopped capsicum
1 1/2 t-spoon amchoor powder
1 t-spoon red chilli powder
1 cup very finely chopped paneer
salt to taste
2 tablespoons finely chopped coriander
To serve
Mint chutney
Method
For the fill mix
Heat oil in a wide pan. Add Cumin.
When the cumin starts to peel, then add pizzas and ginger-green pepper paste and fry them on medium flame for 2 minutes.
Add capsicum, amchoor powder, red chili powder, paneer, salt and coriander and mix well. Fry on medium flame and for 2 minutes.
Cool completely and keep the mixture in equal proportion to 8 parts and keep aside.
How to move forward
Put the samosa bar in a dry, clean, flat place. Put 1 part filler mixture on one corner of the strip and roll it as a triangle. Close the samosas by putting a little water on the edges. (Take pictures of the pictures below).
Repeat this process with the remaining ingredients and the straps and make the remaining 7 samosas.
Heat the oil in a pan and fry the samosas until it turns brown from the sides.
Take out the oil-absorbing paper and heat the hot poroshi with mint chutney.
