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Paneer Samosa

Samosas need no introduction. Hot samosas are a favourite for everyone. However, come monsoons, there evolves an urge to eat them at any time. Because samosas are so common in India, I always considered it to be a quintessential Indian delicacy. But only later did I learn that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule and was later modified in to its most popular potato filling version. This flaky crusty pastry is very adaptive in nature. Here’s an easy recipe to make them from the comfort of your homes. The best part is that you get to choose your filling, crust and the way you cook them – deep fried, air fried or bake. In this recipe, I have used paneer instead of the regular potato filling and it turned out amazing.

Prep time:
25 mins

cook time:
15 mins

serves:
4 -5

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Maida 250 grams

Maida

Description

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Refined Oil For deep frying

Refined Oil

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Irrespective of what you cook and in what style you cook, refined oil is one that has i ...

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Water 1/4 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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For stuffing Grated paneer 150 grams

For stuffing Grated paneer

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Chopped onion 1 big

Chopped onion

Description

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Chopped Green Chilli 1

Chopped Green Chilli

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Chopped coriander 1 tablespoon

Chopped coriander

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Details

Vegetarian

Level : Moderate

Cuisine : NA

Course : Appetizer

Recipe Notes

Do not over stuff, as it might tear the pastry lining.

Ingredients For Paneer Samosa

All purpose flour or maida 250 grams

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Refined oil For deep frying

Refined Oil

Description

Irrespective of what you cook and in what style you cook, refined oil is one that has i ...

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Warm Water 1/4 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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For stuffing Grated paneer 150 grams

Paneer (Cottage Cheese)

Description

Paneer is made by curdling milk with acids like lemon juice, vinegar. It is non melting farmer cheese.

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Chopped onions 1 big

Onions

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The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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Finely chopped green chilli 1

Green Chilli

Description

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Coriender leaves chopped 1 tablespoon

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Methods

How to make Paneer Samosa

1. For the pastry - In a large mixing bowl take the maida and salt, mix well. Now add ¼ cup oil, crumble & mix the flour. Do not compromise in addition of the oil, as its a key ingredient to make samosa flaky. Crumble and mix well making sure the dough holds shape. Add 1/4 salt water and start to knead the dough. Knead to tight dough adding water as required. Grease the dough with oil, cover and rest for 20 minutes.
2. For the filling - Crumble paneer in bowl, add salt, chopped onions, coriander and green chillies. Mix them well your hands like kneading a dough.
3. Shaping, making cones and stuffing samosa - After 20 minutes, knead the dough slightly again. Take a ball sized dough and grease with oil. Roll the dough like a puri (round) and cut into half from the centre. Grease the corners of the semi-circle half with water and roll into a cone, pressing the ends slightly to stick together. Stuff the filling in the cavity, depending on the size of the cone. Grease little water on the open edge. Pull back and create a pleat by pinching the open end and closing it. Close and seal tightly by pressing firmly. Check for any tears at this time as there stands a risk for the filling to spill out while frying or cooking.