Paneer Samosa Recipe : A Snack for Samosa and Paneer Lovers!

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All paneer lovers, Pay Attention to these little triangles with taste of paradise. No other savory food is more fulfilling and satisfying than taking a big bite of fried samosa. This Paneer Samoa Recipe is unique combo for all the paneer and samosa lovers. These firm, crunchy, crispy, hot and spicy samosa with a marvelous paneer-peas filling is a treat to eat.

Paneer Samosa

Author: Chandni Agrawal
Recipe Category: Snacks
Cuisine: Indian

Description: The Samosa is most well-known street snack which is commonly available everywhere. The famous stuffing for this popular Indian snack is of the spicy mashed potato along with peas and some dry fruits. This delectable snack dish with fabulous potato stuffing gets a makeover of paneer.

Paneer Samosa Recipe

Ingredients Required for Paneer Samosa Recipe:

The Paneer samosa is made from Paneer as its core element of stuffing. The ingredients for the dough of samosa pastry are the same as regular Punjabi samosa. Whereas all the other veggies and spices for the samosa stuffing are also similar. The only change in the ingredient is potatoes which is replaced by paneer. All these ingredients required for making the samosa are commonly available in everyone’s kitchen.

For Paneer Samosa Pastry Dough:

Maida ( all-purpose flour) – 2 cups (250 grams)
Carom Seeds (ajwain seeds) – ½ tsp.
Water – 5 tbsp.
Salt – as per taste
Oil :
- For mixing in dough – 2 tsp.
- For deep frying – 4 tbsp.

Note: You may less or more water depending on quality of the flour. Use the water it the required amount to bind the flour properly. The substitute of oil can be ghee (patanjali cow ghee). The salt can be added as per your taste. If you do not know how much salt to add then keep the proportion of salt around ¾ tsp. The water for binding the dough must be warm or at room temperature. The substitute of Ajwain Seeds are Cumin Seeds.

For Paneer Samosa Stuffing:

Paneer (grated/ chopped) – 1 cup
Peas (fresh/frozen) – ½ cup
Cumin Seeds (Jeera Seeds) – ½ tsp.
Garam Masala – ¾ tsp.
Hing / Asafoetida – a pinch
Ginger Garlic Paste – 1 tsp. (optional)
Fennel Powder (Saunf Powder) – 1 tsp.
Capsicum (finely chopped)– ¼ cup
Onions (finely chopped)– ¼ cup
Coriander Seeds (Dhania Seeds) – ½ tsp.
Coriander Leaves – 2 tbsp.
Dry Mango Powder (Amchur Powder) – ½ tsp.
Red Chilli Powder – 1 tsp.
Green Chillies – 2 pieces
Lime Juice – ¼ tsp.
Cashew – 7 to 8 pieces (optional)
Raisins – 7 to 8 pieces (optional)
Salt – as per taste
Oil

For apply on edges -1 tbsp.
For deep frying – 3 tbsp.

Note: You may buy the paneer from the store, but it is recommended to use fresh homemade paneer. (Check here if you want to know how to make paneer at home).

You can also crush ½ inch ginger and 4 cloves of garlic to the make the coarse paste. The ginger garlic paste is optional, add only if you want. Prepare the green chilli paste.

The peas can be frozen, fresh or dry. The packet of spice powder is available in the market but it’s always better to use homemade Garam Masala.

Method of Making Paneer Samosa Recipe:

The whole procedure for the preparation of Paneer Samosa Recipe has four main parts. The first step is to make the dough for the Paneer Samosa Pastry. Knead the dough and let it rest. Second is to make the paneer-pea vegetable stuffing for the samosa. Then is the tricky step, where you have to roll samosa dough and make it the shape of Samosa Patti. Finally, stuff these samosa one by one and then fry them in batches.

Preparation of Paneer Samosa Dough:

Take a mixing bowl of large or medium size.
Add 2 cups of Maida in it along with carom seeds in it.
Pour the oil/ghee in this bowl.
Sprinkle approximately ¾ tsp. salt and mix it with the rest of ingredients.
Properly mix the ghee in the flour. Mix everything with your palms.
Prepare the dough and pour the 2 tbsp. of water.
Knead the dough and keep adding water as required.
Make the firm dough which is not sticky (It should not stick to your hands).
With a wet cloth, cover the dough.
Keep the dough to rest and start to prepare paneer stuffing.

Note: The dough should become one mass. It must clamp on joining together. You must rub the flour with oil between your fingertips to get the consistency similar to breadcrumb.

Mix the oil very well with the flour. To get the flakiness and crispness in your samosa, you must properly mix fat with flour.

Preparation of Paneer Samosa Stuffing:

Grate/Chop Paneer: Take the paneer and dry with clean cloth. Chop the paneer into small chunks. Mash or crumble these chunks in a bowl of warm water. (You can even grate the paneer) Wait till it becomes the even mixture. Keep this aside.
Boil Pea: Clean and wash the peas. Boil or steam them in the prestige pressure cooker. Boil till the peas are soft and tender. Drain the peas and add to bowl. You can mash the peas if you want.
Heat the oil in a pan over a medium flame.
After that, add cumin seeds and crackle them in heated oil.
Fry the cumin seeds and then add the coriander seeds.
Add the Hing and fry it as well. Give a gentle stir.
To this pan, add the finely chopped onions.
Saute and fry these onions till they change the color and become light brown.
Now, add the finely chopped green chillies and fry them. (If you are using ginger-garlic paste then add at this point.)
Now, add the chopped capsicum and fry them till they are cooked.
Sprinkle the various spice powders you are using. Lower the flame.
If you are using any dry fruits, then add at this point and let them fry for a while.
Now add the grated paneer (or the chopped paneer) along with the boiled and mashed peas in this mixture.
Sprinkle the salt in the mixture.
Check the taste of salt and all the spice powders.
Add more of salt, red chilli powder, dry mango powder or Garam masala if you feel.
Saute the mixture for 4-5 minutes.
Sprinkle the chopped coriander leaves and stir the mixture.
Mix well and add lime juice.
Switch off the flame.
Transfer the mixture from the pan to the bowl.
Let the paneer-peas stuffing cool down.

Note: If the peas are frozen, then you must thaw them before boiling. It is optional to boil the frozen peas. But, it is compulsory to boil the fresh green peas. The dry peas has to be soaked in water before boiling.

Method of Making Paneer Samosas Stuffing:

Uncover the samosa dough, take it out from the bowl.
Spread it on the rolling area and knead it once.
Take small portions of the dough and this way divide the whole dough into small pieces. (Make small portions to roll small size balls.)
Roll these small portions one by one between your palms and make small balls. They should be smooth, so grease your palms before rolling.
Now, apply little oil on the rolling area and roll these small balls in oval shape. (You can roll with the help of rolling pin.)
Keep the size approximately around 6” × 3” and they should have proper thickness.
Cut these rolled oval shaped samosa pastry or Patti into two portions. (Place the cut in the center of the samosa pastry.)
You can use knife or pastry cutter for keeping the cut.
Make the shape of cone from them. Apply water to the straight edge and join the two edges. Keep the watered edge on top of the plain edge.
Properly seal the edges such that they don’t break or open. To seal them well, you must apply a little bit of pressure on these edges.
Now, take the paneer-peas stuffing you prepared and add it in the samosa cone.
Again, with your fingertips or brush apply water on the edge of the round samosa cone. Properly seal the edges and apply the water around the circumference of the cone.
Straighten the bottom edge to make the samosa stand.
Check if there is any edge open or broken. Scan for the crack in the edges.
Gently apply the pressure on both the edges.
No stuffing should come out of the samosa when you are frying them. Properly seal each and every edge of the samosa triangle.
In a similar manner, make the samosa pastry, give the shape of cone and stuff with the paneer filling.
Do this for this way for the remaining samosa pieces.
Cover the prepared and stuffed samosa with the moist or damp cloth so that they don’t dry.

Note: You can apply the little water on the straight edge of the sliced pastry, with the brush. You can use your fingertips as well.

Frying the Stuffed Samosa:

Keep oil to heat in the pan or non-stick kadai over a medium flame.
After the oil is sufficiently hot to fry the samosa, slide the stuffed paneer samosa in the frying pan.
On the medium flame, fry the Samosas till their texture becomes crispy and their color changes to golden brown. (You can also fry on low flame.)
To fry the samosas evenly, you must flip them.
Fry them till you their outer layer is crispy and crunchy. (If you want to double-fry the samosa, then take out when they are lightly fried.)
Once fried, keep the samosa in the plate with an oil absorbent paper. (It is very important to remove excess oil.)
Repeat the same frying procedure for the remaining pieces of samosa.
Once again, before sliding the new samosa, turn the flame high. Then fry the samosa on medium flame.
Do this until all the stuffed paneer samosa are fried.
Double fry these samosas, if you want crunchier and crispier outer layer.

And the delicious Paneer Samosa are ready to eat!

Note: Be careful about the temperature of the oil while you frying samosa in more than one batch. Initially, when you slide the new samosa to fry in oil, the flame has to be high. But while frying the samosa you must lower the flame.

Additional Information:

Calories: 800 calories
Total Time: PT45M
Serves: 4
Date Published: 2016-07-19

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Paneer tastes good in any form. Pair paneer in any dish and it will always be perfect! So here is an interesting snack idea, where we stuff grated paneer in samosa cone. Regardless of the stuffing inside the samosa pastry, they will remain an iconic snack of Indian cuisine.

The stuffing used here is paneer, peas, onions and capsicum which is little different than usual potato mixture. These samosa cones are filled with a mildly spicy and little tangy paneer stuffing can be fried or baked. This is one of the most appreciated variation of the samosa recipe.

This famous Indian snack is prepared by tossing and frying paneer with boiled peas and other spices. The green chilli paste or the garlic paste is highly aromatic when sautéed. The red chillies infuse the deep and dark color to the stuffing. Whereas the combination of whole spices and the spice powders makes the samosa filling flavorful.

Remarks:

The crushed garlic optional to use. Make the smooth paste of green chillies and mix ginger with it instead of garlic.
You can also make paste of onions, green chilies and garlic and then saute it all together.
For all the health conscious folks, you can skip Maida and use wheat flour. Also, you can skip frying and bake the samosa.
Any other vegetable of your choice can be added to the paneer-pea stuffing.
If are worried for the calories, then go for low-fat paneer
For the samosas to be crispy, the flour must be bound properly. Therefore, you must use oil in the required proportion.
If you are using 1 kg of Maida, then you would need minimum 250 grams of oil to bind the flour.
Do not roast the Amchur Powder, just simply add with the paneer stuffing. You must not grind the whole spices.
You can store the stuffed paneer samosa in the fridge. Even you can store the samosa are they are fried or before are fried.
This Paneer Samoa Recipe makes 10 to 12 paneer samosas. But you can double or triple the proportion of ingredients.

Garnishing:

Samosa release very fragrant and tempting aroma when they are being fried. Yet, you can make them look more appealing to eyes with proper plating. Place the fried samosa in a fancy bowl and garnish with:

Chopped Mint Leaves
Fried Onion Rings
Slices of Lemon
Fried Green or Red Chillies

Serving Idea:

To dip the samosa in tangy flavoured homemade tomato sauce is the most common of eating it.
These fried samosas taste best when served with a combination of tamarind-dates chutney and tangy green mango chutney.
You can serve them with the refreshing Mint (Pudina) chutney or chilled coriander chutney.
Even the yogurt or even the flavorful Raita from curd is a good option to have Samosa with.
The Paneer Samosa can be paired with the Paneer Sandwich for the light starter.
The keep between the butter Pav is another interesting way to serve these stuffed paneer samosas.
You can make Paneer Samosa Chaat as well. Drizzle some of the chutney, sprinkle the thick Sev and top with chopped onions.
Keep the fried paneer samosa between toasted slices of two breads and have it a form of Sandwich.
The samosa tastes even more delicious when served with spicy fried green chillies.
The classic combination for evening snack is hot masala chai paired with fried paneer samosa.
You can have any tea with your samosa. Even the spicy ginger tea is tasteful and healthful to have.

Quick Tip:

The samosa Patti is already readily available in the market.
You can also use the spring roll sheets to make the samosa.
If you like the tangy taste, then you can use concentrated tomato puree.
You may sprinkle 1 tsp. of Chaat Masala for the extra chatpata flavour
The stuffing for the paneer samosa can be re-used to make the Paneer Sandwich as well.
Use the amount of water based on the type and quality of flour. The water should not too much and neither too less.
If the water is less, the dough would be hard. Whereas is the water is extra, dough would be liquid in nature. It can cause bubbles while frying samosa.
If you like the flavor of spring onions, then add fistful of green portion in the paneer samosa filling. It would give the green color and the feel of refreshment.
For the Paneer Samosa Chaat, you must accompany it with the thick Ragda.
The whole spices need to dry and roasted before using. Whereas the spice powders can be added directly into the paneer stuffing.
The samosa dough has to be soft. If it becomes hard due to lack of fat, then your samosa would also be harder to eat.

Time	Serving	Calories
45 minutes	3 to 4 people	800 calories

The addition of the paneer not only adds richness to this dish but also increases the calories of the samosa. This samosa is also known as Matar Paneer Samosa. The blend of green peas and paneer adds that extra punch to your savory dishes. You would usually find different types of samosa on the Indian street, give a try to make them at home. This is a tricky but a worth appetizer recipe to try your hands on.

Carrying out the entire process of making samosa at home is little-time taking. But all this labor is worth the efforts if you love paneer and samosa. One spicy bite of the samosa, and it’s the gala-time! Yet, you can ease your work a bit by using the rolling pin to roll the samosa pastry properly and folding molds to get exact triangular samosa shape.

Even the readymade Samosa Patti is available in the market, but it is more hygienic to make the fresh samosa pastry at home soft samosa dough. The hearty texture of homemade dough surpasses unsatisfying feeling of having it from outside. The fresh and soft dough gives you that warm and fuzzy feeling inside. Though it is crispy and crunchy from outside, but the inner layer is smooth and soft.

The samosa Patti is not too easy to make, it does require perfection and practice. So if you are scared to attempt it or if you are in hurry, then use readymade samosa Patti. To make samosa at home, you will have to do lot of work and invest lot of time. You can choose either to make everything or just the stuffing at home. No matter how you make, your samosa till come out be extremely delicious. After you make on time, you will find this great appetizer easy to make.

Baking Paneer Samosa:

If you do not want to fry the samosa, then you can go the option of baking them. To make the paneer samosa in oven, prepare the dough, make take paneer stuffing, roll the samosa dough and give the triangle shop. Stuff them and close the edges. Then follow the below procedure:

Firstly, you have to pre-heat the oven at 200°c (400°f). This would take around 15 to 20 minutes. (Till then stuff the samosa!)
Now, grease or apply some oil over the baking tray.
Keep the paneer stuffed samosa in this tray at an even distance from each other.
Let the samosas bake half an hour at a temperature of 250-300 C
Keep checking the samosa and flip them in between.
Rotate the sides of the samosa and again keep to bake till they are browned.

You can also, check here for the complete recipe of how to prepare the baked samosa at home.

What is Samosa Pastry (or Samosa Patti)?

The samosa pastry are layer of the samosa which are rolled into the oval shape and then give the shape of cone. It is made of the all-purpose flour with oil and ajwain seeds. They are also known as Samosa Patti which are the long broad strips cut from this rolled dough. The Patti is the outer covering of the samosa within which you fill the samosa stuffing. The dough for the samosa pastry must be soft, and the samosa pastry must have a medium layer crust. It should be crispy, crunchy and flaky. While rolling, be cautious that it is no too thick, not too thin and neither become too flaky.

How to buy Ready-Made Samosa Layer?

If you feel that it is too tough to roll the samosa Patti at home, then you can easily buy from the stored. In this case, you just have to prepare the paneer stuffing or any other stuffing at home. This helps in assembling the samosa quickly and you can instantly serve it to the guest.

When you are buying the Samosa Patti from the store, check for the two points:

Freshness
Stickiness

The samosa Patti should be fresh in nature. They should not be sticky (just like the homemade samosa dough.) If you have time, then it is advised to make the samosa Patti at home only with the fresh homemade samosa dough.

How to Store the Samosa Patti?

It is recommended to use it fresh. But if not possible to use all, then you can store the remaining leftover with proper care. Wrap it in the aluminum foil and keep it in the refrigerator. To ensure the maximum freshness and to get the crispiness in samosa, use them within a week.

What to Fill in the Samosa Cone?

You can fill any stuffing with the crisp samosa cone. You can make the spicy green peas mixture with any other ingredient of your choice. The French beans or the Moong spouts mixture is healthy and also tastes delicious. People also make the Chocolate Samosa with the filling of melted chocolate within the samosa cone.

Once you stuff the samosa Patti with the filling of your choice, you can then deep fry the samosa or bake the samosa. Though the minimal oil is used in baking, there would be slight difference in taste and texture compared to fried samosa.