Mini Italian Samosa

For the dough
Combine all the ingredients in a bowl and knead into a stiff dough using enough water.

Cover the dough with a damp cotton cloth and keep aside for 10 to 15 minutes.

For the stuffing
Heat the oil in a non-stick pan and add chopped onion and sauté on a medium flame for a few seconds.

Now add ginger-garlic paste, green chillies and sauté for a few seconds.

Add the cubed paneer, green peas, chilli flakes, dry mango powder, oregano, mint powder and salt.

Mix well and cook on a medium flame for 2 minutes, while turning the mixture continuously.

Add the coriander leaves and tomato ketchup mix well and cook on a medium flame for another 1 minute, while stirring continuously.

Switch off the flame and keep aside.

How to proceed
Knead the dough again till smooth and elastic and divide the dough into 2 equal portions.

Roll out a portion of the dough into (4"x 2") diameter round.

Cut the round into 2 halves from the centre by using a knife.

Now apply little mayonnaise on each half.

Apply little water on the edges of the strip and join the edges to make a cone.

Stuff the cone with a portion of the paneer stuffing and apply little pressure on the edges to seal it.

Stuff the cone with a portion of the paneer stuffing and apply little pressure on the edges to seal it.

Repeat with the remaining dough and stuffing to make more mini samosas.

Heat the oil in a kadhai and deep-fry the mini samosas on a medium flame till they turn golden brown in colour from all the sides.

Drain on absorbent paper.
Serve hot with green chutney or Chilli sauce or oriental sauce