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PANEER SAMOSA

Paneer Samosa is a crispy and ultra tasty fried snack. The pastry is filled with soft paneer, peas and spices. Perfect as a starter, appetizer or as a snack. Best enjoyed hot with some chutney.
5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Snack, Starter
Cuisine Indian, Kenyan, Middle East
Servings 24 PIECES

Ingredients
  

FOR THE PATTI/MANDA/PASTRY

  • cups plain flour
  • 2 tbsp rice flour
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ⅓ -½ cup water room temperature
  • extra flour for dusting
  • some oil for smearing

FOR THE PANEER FILLING

  • 250 g paneer grated or crumbled
  • ½ cup green peas boiled or steamed
  • ½ cup chopped fresh coriander
  • ½ cup onion finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp oil
  • ¼ tsp asafetida
  • 1 tsp green chilli paste or 2-4 finely chopped
  • 1 tsp ginger paste
  • 1 tsp salt
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • 1 tbsp lemon juice
  • 1 tsp sugar

FOR THE 'GLUE PASTE'/LAHI

  • 2 tbsp plain flour
  • 2-3 tbsp water
  • OIL FOR DEEP FRYING

Instructions
 

PREPARATION OF PATTI/MANDA/PASTRY DOUGH

  • Mix both flours and salt in a bowl.
  • Add lemon juice and water and make a soft dough. It should not be sticky or too hard.
  • Take a tbsp of oil and rub it over the dough. Place the dough in a bowl.
  • Cover the bowl with a lid and let the dough rest for 30 minutes.

PREPARATION OF THE PATTI/MANDA/PASTRY

  • Divide the dough into 12 parts.
  • Put a tawa or frying pan over low heat.
  • Using some flour, roll out one piece of the dough into a 2″ circle. Do the same with the second piece of dough.
  • Smear each circle with about a ½ tsp of oil. Dip the oiled part in the flour.
  • Sandwich both the pieces with the oil and floured part inside.
  • Using extra flour roll out the sandwiched dough into a circle of about 8″. The rolled flatbread should be thin.
  • Make sure you don’t get any folds or creases so roll the dough carefully and keep on turning it so that both parts roll equally.
  • Place the rolled circle on the hot tawa.
  • Roast both sides just for 15 – 20 secs. Do over roast as it will become crisp.
  • Peel both the rotis apart carefully. Be careful that the hot steam does not scald you.
  • Cover the rotis with a kitchen towel so that they remain moist.
  • Repeat using the remaining dough. So in total you will have rolled out 6 rotis. When peeled there will be twelve.

PREPARATION OF THE PANEER FILLING

  • Heat oil in a wide pan over medium heat.
  • Add cumin seeds. As soon they begin to sizzle, add asafetida.
  • Add the paneer and stir fry for 20-30 secs. You don’t want to overcook the paneer otherwise it will become dry.
  • Take the pan off the heat. Add ginger, chillis and onion.
  • Mix and let the mixture cool down.
  • Add coriander, salt, sugar, lemon juice, peas, clove and cinnamon powder. Mix well.

PREPARATION OF GLUE PASTE/LAHI

  • Mix the plain flour and water to make a thick paste (glue, lahi).

PREPARATION OF PANEER SAMOSA

  • Cut each roti into half.
  • Trim the thick part of the arc on both sides. Now you will have a trapezium shape.
  • With the shorter side facing away from you, fold one half exactly in the middle. Fold the other part over it to form a cone shape.
  • Stick the overlapped part to the under part using the glue or paste.
  • Now you have a hollow triangle shape with flaps on top.
  • Put about 1½ - 2 tbsp of the filling and gently press it down. Don't press down too hard otherwise the pastry will tear.
  • Apply the glue or past on the top flaps.
  • Close the filled hollow with the flaps. Voila, you have a perfect triangle.
  • Repeat with the remaining patti or pastry and filling.

FRYING PANEER SAMOSA

  • Heat oil in a wok, frying pan or karai over medium heat.
  • Put a small part of the trimmed patti/pastry in the hot oil. If it sizzles up immediately then the oil is ready.
  • Reduce the heat and semi fry 6- 8 samosas. That means don’t fry till they are golden brown. Fry them for a 30-40 secs and put them in a colander. Fry all the samosas in this manner.
  • At this stage you can freeze the samosas when they cool down. Line an airtight tin with parchment paper. Make a single layer with the samosa. Close the tin and freeze the samosa.
  • Just before serving time, heat the oil up over medium heat. When its hot, add 6-8 samosas, reduce the heat and fry till they are golden brown in colour.
  • Remember to keep turning them over while frying so that they brown evenly.
  • Serve hot samosas with lemon wedges and your favourite chutney.

Notes

  • Don’t fry the samosas over high heat. The pastry will become brown but the inside part of the pastry will be raw.
  • Remember the trimmed parts? Well don’t throw them away. Fry them, add a bit of red chilli powder and serve as a crunchy snack.
  • If you have any filling left, make a sandwich.
  • To make mini samosas divide the dough into 16 to 18 parts. Roll the rotis to a diameter of 6″.
  • You can use ready made samosa patti (manda) or even the wonton wrappers which are readily available in grocery stores or supermarkets.
  • Be careful when folding the triangles. You don’t want the tips to have large holes as oil will get into the filling.
  • Don’t overfill the samosas otherwise the pastry will tear.
Keyword crispy paneer samosa, homemade paneer samosa