Crispy Paneer Samosa with Green ChutneyVeg
Learn how to make delicious, restaurant-style Paneer Samosas at home with this easy-to-follow recipe! Featuring a perfectly crispy, golden-brown shell stuffed with a flavorful and spiced cottage cheese filling, these samosas are the ultimate snack. Served with a vibrant, zesty homemade green chutney, this classic treat is perfect for tea time or special gatherings. Follow these simple steps to master the art of making the perfect dough and folding the iconic triangular shape every time.
Ingredients
For the Filling:
200 g Paneer
1 tbsp Oil
1 tsp Cumin Powder
1 inch Ginger (finely chopped)
3 piece Green Chilli (finely chopped)
1 tsp Black Pepper Powder
2 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Chaat Masala
to taste Salt
1 tbsp Coriander Leaves (chopped)
For the Dough:
2 cups All-Purpose Flour (Maida)
1 tsp Carom Seeds (Ajwain)
to taste Salt
4 tbsp Clarified Butter (Ghee)
as needed Water
For the Chutney:
2 cups Coriander Leaves (chopped)
1 inch Ginger (chopped)
4 piece Green Chilli
1 tsp Roasted Cumin Powder
to taste Salt
1 tbsp Lemon Juice
2 tbsp Water
Additional:
as needed Oil
Water: For sealing the samosas
Instructions
Step 1— Prepare the Paneer Filling
1
Heat oil in a pan. Add cumin seeds powder, finely chopped ginger, and green chillies.
2
Add black pepper powder, red chilli powder, garam masala, and chaat masala. Sauté briefly.
3
Add the grated paneer and salt. Mix everything well.
4
Finish by adding fresh chopped coriander leaves. Set the filling aside to cool down completely before stuffing.
Step 2— Prepare the Samosa Dough
1
In a mixing bowl, combine all-purpose flour (maida), carom seeds (ajwain), salt, and ghee (this ensures the crust is crispy).
2
Gradually add water and knead into a firm dough.
3
Cover and let the dough rest for 15-20 minutes.
Step 3— Prepare the Green Chutney
1
In a blender, combine fresh coriander leaves, chopped ginger, green chillies, roasted cumin powder, salt, lemon juice, and water.
2
Blend until smooth.
Step 4— Shape and Stuff the Samosas
1
Divide the dough into small portions and roll them out into oval shapes.
2
Cut the oval in half. Take one semi-circle, apply water to the straight edge, and fold it into a cone shape.
3
Fill the cone with the cooled paneer mixture. Apply water to the inner edges and seal the samosa tightly by pressing the edges together.
Step 5— Fry the Samosas
1
Heat oil for deep frying. Carefully slide the samosas into the oil.
2
Fry on low heat to ensure the pastry cooks through and stays crispy without getting overly dark.
3
Fry until they turn golden brown and crisp on all sides. Drain excess oil on a paper towel.
