How to Easily Make Paneer Samosas at Home: A Comprehensive Guide

Cooking paneer samosas can be a delightful culinary adventure. Whether you are planning a party, want a quick snack, or are just craving for something delicious, these crispy samosas are a perfect choice. Follow this easy recipe to prepare authentic paneer samosas in your kitchen. Subscribe to us for more recipes!

Ingredients

For the dough: 2 cups all-purpose flour 4 tablespoons vegetable oil 1/2 teaspoon salt Water as needed For the filling: 200 grams paneer crumbled 1 large potato boiled and mashed 1/2 cup green peas boiled 1 small onion finely chopped 2 green chilies finely chopped 1 teaspoon ginger-garlic paste 1/2 teaspoon cumin seeds 1/2 teaspoon coriander powder 1/2 teaspoon garam masala 1/2 teaspoon turmeric powder Salt to taste Fresh coriander leaves chopped Vegetable oil for frying

Instructions

Prepare the dough:

In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil. Gradually add water and knead until a smooth dough is formed. Cover the dough and let it rest for about 30 minutes.

Prepare the filling:

Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent. Add ginger-garlic paste and green chilies. Sauté for another minute.

Add crumbled paneer, mashed potato, boiled green peas, and all the spices (coriander powder, garam masala, turmeric powder, and salt). Mix well and cook for 2-3 minutes. Stir in chopped coriander leaves. Remove from heat and let the filling cool.

Assemble the samosas:

Divide the dough into equal-sized balls and roll each ball into a thin oval or round shape. Cut each rolled dough into half to make semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with water. Fill the cone with the prepared paneer filling and seal the open edge of the cone with water, forming a triangular samosa. Repeat the process with the remaining dough and filling.

Fry the samosas:

Heat vegetable oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully slide in the prepared samosas in batches. Fry until they turn golden brown and crispy on all sides. Remove the fried samosas using a slotted spoon and drain excess oil on paper towels.

Serve:

Enjoy your homemade paneer samosas hot and crispy, served with mint chutney, tamarind chutney, or ketchup. Perfect as a delicious snack or appetizer!

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