Instructions

PREPARE THE PANEER FILLING:
1. If using fresh peas, blanch in boiling water for 2 minutes. If frozen, thaw completely.
2. Boil potato until just tender, about 12-15 minutes. Drain and cool completely, then dice.
3. Heat oil in a large skillet over medium heat. Add cumin seeds and let them splutter for 30 seconds.
4. Add chopped onion and cook until golden brown, about 5-7 minutes.
5. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
6. Add ground coriander, turmeric, and half the garam masala. Cook for 30 seconds until aromatic.
7. Add green chilies and diced carrots, cook for 2-3 minutes until carrots begin to soften.
8. Add the paneer cubes and remaining garam masala, gently stirring to coat with spices. Cook for 2-3 minutes.
9. Add the cooked potato and peas, mixing gently to avoid breaking the paneer.
10. Season with salt and cook for 2 minutes more, allowing flavors to meld.
11. Remove from heat, stir in cilantro and lemon juice. Cool completely before assembling.

MAKE THE CUCUMBER RAITA:
12. Grate cucumber and place in a fine-mesh strainer. Sprinkle with salt and let drain for 15 minutes.
13. Squeeze out excess moisture with your hands or press with paper towels.
14. In a bowl, whisk yogurt until smooth. Add the drained cucumber.
15. Stir in roasted cumin powder, chopped mint, and chaat masala if using.
16. Season with salt and black salt to taste. Refrigerate until ready to serve.

MAKE THE SAMOSA DOUGH:
17. In a large bowl, combine flour and salt.
18. Add oil and rub into flour with fingertips until mixture resembles coarse breadcrumbs.
19. Gradually add warm water, 1 tablespoon at a time, mixing until dough comes together.
20. Knead on a lightly floured surface for 3-4 minutes until smooth and pliable.
21. Cover with damp cloth and rest for 30 minutes.

ASSEMBLE THE SAMOSAS:
22. Divide dough into 6 equal portions. Roll each into a thin oval about 6-7 inches long.
23. Cut each oval in half to create 12 semi-circles.
24. Take one semi-circle and form a cone by overlapping the straight edges, sealing with water.
25. Fill the cone with 2-3 tablespoons of cooled paneer filling, leaving space at the top.
26. Brush the open edges with water and fold over to seal, pressing firmly to ensure no air pockets.
27. Crimp edges with a fork for decorative finish and secure sealing.

FRY THE SAMOSAS:
28. Heat oil in a deep, heavy pot to 350°F (175°C). Oil should be at least 3 inches deep.
29. Carefully lower 2-3 samosas into hot oil using a slotted spoon.
30. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy all over.
31. Remove with slotted spoon and drain on paper towels.
32. Maintain oil temperature between batches for consistent results.

TO SERVE:
33. Serve hot samosas immediately with chilled cucumber raita on the side.
34. Garnish raita with additional mint leaves and a sprinkle of roasted cumin if desired.
35. Best enjoyed while samosas are crispy and raita is cool and refreshing.