Bun Samosa

Bun Samosas

After Proofing

B4 proofing

Pic 6

Pic 5

Pic 4

Pic 3

Pic 2

Pic 1

Ingredients:

For dough:
Wheat flour - 1 cup
All purpose flour - 1/2 cup
Warm milk - 1/2 cup
Dry yeast - 1 tsp
Olive oil - 3 tbsp
Salt - 3/4 tsp
Baking powder - 1/4 tsp

For Filling:
Paneer - 1/2 cup
Onion - 1(fine chop)
Tomato - 1 (fine chop)
Tomato sauce - 1/2 tsp
Cumin powder - 1/2 tsp
Tandoori masala - 1/2 tsp
Chilly powder - 1 tsp
Garam Masala - 1 tsp
Ginger garlic paste - 1 tsp
Coriander Leaves - Little
Oil, Salt - As reqd

Method:

• Heat oil in pan and add onion and saute.
• Add in ginger garlic paste and saute.
• Add in tomato and cook it it mushy.
• Now add the sauce,spice powders and salt and mix well.
• Add in crumbled paneer and mix well.
• Garnish with coriander leaves and set aside.
• In a bowl add yeast and warm milk set aside.
• In other bowl add flour, salt, baking powder and oil and mix well.
• Once yeast is activated add to flour and make a soft dough.
• No need for proofing.
• Divide this into 9 equal balls.
• Make 3 medium cirles as in picture 1.
• Then apply oil in two and drizzle flour on them.
• Place one over the other and final over without oil.
• Now roll the dough to a big circle (as we do for chapathi), pic 2.
• Cut them into quarters as in pic 3.
• Place filling in each quarter.
• Fold from left to right and then right to left and then seal bottom (pic 4,5,6).
• Repeat the same for rest of the dough.
• Line them in a greased tray and set aside for an hour for proofing.
• Brush the top with oil (or egg wash).
• Bake them in a preheated oven (OTG) at 180°C for 20-22 mins.
• Gives around 12-14 bun samosas.

Note:

• You can have any filling of your choice.
• You can use water to seal the edges of samosa.