Paneer samosa is a delicious twist on the classic samosa, with crispy, golden pastry filled with a flavorful paneer mixture. Perfect for tea-time or as a party appetizer, paneer samosas are best enjoyed with mint chutney or tamarind sauce. Whether deep-fried for a crunchy bite or baked for a lighter version, these samosas bring together the goodness of paneer in every bite!
Must-Try Samosa Recipes – Gobi Matar Samosa, Samosa Chaat, Tuna Samosas, Puran Samosa, Mutton Kheema Samosa, Mitto Samosa, Chicken Samosa, Musakhan Sambousik
About This Recipe
Ramadan evenings carry a special kind of warmth—the golden glow of the setting sun, the soft murmurs of dua, and the promise of iftar. The table fills with familiar comforts, each dish carrying years of tradition and love. Among them, paneer samosas sit crisp and golden, their spicy, cheesy filling wrapped in layers of flaky pastry. The first bite after a long fast is always the best—warm, flavorful, and deeply satisfying. It takes me back to childhood iftars, where laughter echoed, and the joy of sharing food made every evening feel sacred.
Why Choose Paneer Samosa?
Paneer samosas offer a delightful twist to the traditional potato-filled samosa. Paneer, with its soft texture and mild flavor, absorbs spices beautifully, making the filling rich and flavorful. They are high in protein and make a great vegetarian alternative to meat-filled samosas. Whether you’re hosting an iftar party for Ramadan or simply looking for a wholesome evening snack, these samosas are a fantastic choice.
Paneer Samosa Ingredients
- Samosa Patti – Readymade pastry sheets for wrapping the samosas.
- Paneer – Cubes or crumbled or grated, in any form, paneer adds rich and creamy filling.
- Onion – Finely chopped, adds a slight crunch and sweetness.
- Tomato – Chopped, brings a mild tanginess to the filling.
- Green Chili – Finely chopped, for a spicy kick.
- Garam Masala – Enhances the flavor with a warm, aromatic touch.
- Roasted Coriander Powder – Adds a subtle, earthy fragrance.
- Roasted Cumin Powder – Gives a deep, smoky flavor.
- Ginger-Garlic Paste – Enhances flavor with a warm, aromatic touch.
- Coriander Leaves – Freshly chopped, for freshness and color.
- Kasuri Methi – Dried fenugreek leaves, for a subtle bitterness and aroma.
- Red Chili Powder – Adjust to taste for spice.
- Turmeric Powder – Adds color and mild warmth.
- Salt – As per taste, to balance flavors.
- Oil – For sautéing the filling and frying the samosas
How To Use Readymade Samosa Patti
Readymade samosa patti is a convenient option for making perfectly crisp and uniform samosas without the hassle of preparing dough from scratch. These thin pastry sheets are pre-cut into rectangular strips, making folding and sealing easy. They are typically made from refined flour (maida) and have a slightly firm yet pliable texture, ideal for wrapping fillings securely.
To use, thaw them if frozen, keep them covered with a damp cloth to prevent drying, and seal the edges with a flour-water paste. They fry up beautifully golden and crisp, making them perfect for quick and delicious samosas!
Paneer Samosa with Readymade Samosa Patti
Paneer samosas are a must-try for anyone who loves crispy snacks packed with flavor. Whether you’re looking for an iftar party recipe for Ramadan, a fun party snack, or a comforting evening snack, these samosas will never disappoint. Try making them at home and enjoy their crispy, spicy, and yummy treats with your loved ones!
Variations
- Paneer and Peas Samosa – Add boiled green peas to the paneer filling for a sweet and savory twist.
- Paneer Tikka Samosa -Marinate paneer in yogurt, tandoori masala, and lemon juice before adding it to the filling for a smoky, spicy flavor.
- Paneer and Corn Samosa – Add sweet corn kernels for a crunchy, mildly sweet filling.
- Cheese Paneer Samosa – Mix grated mozzarella or cheddar cheese with paneer for a gooey, cheesy filling when fried.
- Paneer and Spinach Samosa – Sauté spinach with garlic, then mix it with paneer for a healthy, flavorful stuffing.
- Paneer Masala Samosa – Add boiled and mashed potatoes with paneer and extra spices for a hearty and flavorful filling.
- Paneer and Nuts Samosa – Add crushed cashews, almonds, or raisins for a royal touch and a crunchy-sweet bite.
Serving Suggestions
Paneer samosas taste best when served hot with mint chutney, tamarind chutney, or ketchup. They pair perfectly with masala chai for a cozy evening snack or you can even serve these as a delicious iftar party recipe during Ramadan. You can also bake or air-fry them for a healthier version.
Make-Ahead & Storage Tips
- You can prepare the samosa filling a day in advance and store it in the refrigerator.
- Uncooked samosas can be frozen for up to a month. Just fry them straight from the freezer without thawing.
- Leftover fried samosas can be reheated in an microwave or air fryer to retain their crispiness.
Frequently Asked Questions (FAQ)
1. Can I bake or air-fry paneer samosas instead of deep frying?
Yes, you can bake them at 180°C (350°F) for about 20-25 minutes or air-fry at 180°C for 12-15 minutes, brushing them with oil for crispiness.
2. Can I prepare the samosas in advance?
Absolutely! You can make the filling ahead of time and store it in the refrigerator for up to 2 days. You can freeze the shaped, uncooked samosas for later use.
3. How do I prevent my samosas from getting soggy?
Ensure the dough is firm and the oil temperature is medium-hot. Frying at too low a temperature can make them absorb excess oil and turn soggy.
4. What are the best dips for paneer samosas?
Mint chutney, tamarind chutney, and ketchup are classic choices. You can also serve them with garlic yogurt dip or mayo for extra flavor.
5. Can I add vegetables to the filling?
Yes! You can add finely chopped bell peppers, peas, or grated carrots to enhance the texture and flavor of the filling.
Paneer Samosa Recipe
Paneer samosa is a crispy and flavorful snack filled with a spiced paneer mixture. Serve them hot with mint chutney or tamarind sauce for a delicious treat.
Ingredients
- 20 Samosa Patties
- Oil, for deep Frying
For Filling
- 150g Paneer, cut into small cubes
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 1 Green chili, chopped
- ½ tbsp. Ginger Garlic paste
- ½ tbsp. roasted Cumin powder
- ½ tbsp. roasted Coriander powder
- ½ tbsp. Garam Masala
- ½ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 2 tbsp. minced Coriander leaves
- ¼ tbsp. Kasuri meethi, dry Fenugreek leaves
- 2 tbsp. Oil
For Slurry
- 2 tbsp all-purpose Flour
- ¼ cup Water (adjust for a thick paste)
Instructions
How To Make Paneer Samosa Recipe
Step 1: Prepare the Filling
- Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Stir in the chopped tomatoes and cook until they become soft and mushy.
- Add the green chilies, turmeric powder, red chili powder, roasted coriander powder, and roasted cumin powder. Mix well and cook for 2 minutes.
- Add the cubed | crumbled | grated paneer to the pan. Stir everything together to ensure the paneer absorbs all the spices.
- Sprinkle garam masala, kasuri methi, and salt. Mix well and let the filling cook for another 2-3 minutes.
- Finally, add the freshly chopped coriander leaves, give it a quick stir, and turn off the heat. Let the filling cool completely before assembling the samosas.
Step 2: Prepare the Slurry
Mix all-purpose flour with water to form a thick, smooth paste. Set aside.
Assemble the Samosas:
- Take a sheet of samosa patti and fold it into a triangular cone shape.
- Fill the cone with 1-2 tablespoons of the prepared paneer mixture.
- Seal the edges with slurry.
- Repeat the process with the remaining filling and samosa patties.
Fry the Samosas:
- Heat oil in a deep pan over medium heat.
- Fry samosas in batches until golden and crispy.
- Drain on paper towels.
Paneer Samosas in Air-Fryer
- Preheat the air fryer to 180°C (350°F) for 3-5 minutes.
- Lightly brush the assembled samosas with oil or use a cooking spray.
- Place the samosas in a single layer in the air fryer basket without overlapping.
- Air-fry at 180°C (350°F) for 10-12 minutes, flipping them halfway through.
- Increase the temperature to 200°C (390°F) for the last 2-3 minutes for a crispy, golden finish.
- Remove and let them cool slightly before serving.
Serve hot with your favorite chutney.
Add love to make these Paneer Samosa taste 'Yummy'.
Notes
Tips To Make Crispy Paneer Tikka Samosas
- Crispy Samosa Hack: Fry the samosas on medium heat first until half done. Remove them, let them rest for 5-10 minutes, and then fry again on high heat for extra crispiness.
- Paneer Texture: Use crumbled paneer for an even, melt-in-the-mouth filling.
- Prevent Soggy Samosas: Make sure the filling is completely cool before assembling. Don't overfill the samosas; it can cause them to break during frying.
- Flour Slurry Consistency: Make a thick slurry (like glue) for proper sealing, or the filling may leak out during frying.
- Add a Twist: Add a handful of green peas or finely chopped capsicum for more crunch. A small pinch of amchur (dry mango powder) can add a tangy punch.
- Make-Ahead Tip: Assemble the samosas and freeze them in a single layer. Once frozen, store in zip-lock bags. Fry directly from frozen when needed.
- Oil Temperature: Test the oil by dropping a small piece of dough. It should sizzle gently and float up, not sink or burn immediately.
- For Extra Flavor: Add a small amount of crushed fennel seeds to the filling for a sweet, aromatic touch.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 315Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 33mgSodium: 494mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 5g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Leave a Reply