Farari Cheese & Jalapeno Samosa

• In a mixing bowl, combine the Farari flour, sindhav salt, and 2 tablespoons of ghee.

• Gradually add water, a little at a time, and knead into a soft, smooth dough. The dough should be pliable but not too sticky. Adjust with more water or flour if needed.

• Cover the dough with a damp cloth and let it rest for 15-20 minutes.

• In a mixing bowl, combine grated cheese, boiled mashed potatoes, grated paneer, chopped jalapenos, black pepper powder, and sindhav salt.

• Mix well to create a flavourful cheese filling.

• Divide the rested dough into small, equal-sized portions and roll them into balls.

• Take one dough ball and roll it into a thin, small circle using a rolling pin. It should be thin but sturdy enough to hold the filling.

• Cut the circle in half to form two semi-circles.

• Take one semi-circle and fold it into a cone shape, sealing the edges with a little water to form a triangular pocket.

• Fill the pocket with the cheese filling, ensuring not to overfill.

• Seal the open edge to create a triangular samosa. Repeat with the remaining dough and filling.

• Heat oil in a deep pan or kadai over medium heat.

• Carefully slide in the prepared samosas, a few at a time.

• Fry until they turn golden brown and crispy on all sides, turning as needed (about 5-7 minutes per batch).

• Remove from oil and place on paper towels to drain excess oil.

Your Farari Cheese & Jalapeno Samosas are ready to enjoy as a tasty snack or meal during Ekadashi or Vrat fasting.