Paneer samosa is a popular Indian snack that brings a delicious twist to the traditional aloo (potato) samosa. Instead of the classic spiced potato filling, this version features a rich, flavorful paneer (Indian cottage cheese) stuffing, infused with aromatic spices and herbs. Crispy on the outside and savory inside, paneer samosa is ideal for chai-time cravings, festive gatherings, or as a vegetarian appetizer. In this article, you’ll find a detailed paneer samosa recipe broken down into five essential steps – from preparing the dough to deep frying golden perfection.
1. Prepare the Spiced Paneer Filling for Samosa Recipe
To start, prepare the paneer filling that gives this samosa its signature flavor. In a pan, heat 1 tablespoon of oil and add ½ teaspoon cumin seeds. Once they crackle, sauté finely chopped onions (1 small) and green chilies (1-2, to taste). Add crumbled paneer (200 grams), ½ teaspoon garam masala, ½ teaspoon red chili powder, ½ teaspoon amchur (dry mango powder), and salt to taste. Stir for 3–4 minutes on medium flame until the mixture is dry and well-blended. Add finely chopped fresh coriander leaves and let the mixture cool. This spicy, tangy paneer filling is the heart of this samosa recipe and can be adjusted to your spice preference.
2. Make the Perfect Samosa Dough with the Right Texture
The outer covering of the paneer samosa needs to be crisp yet slightly flaky. In a large bowl, mix 1 cup all-purpose flour (maida) with 2 tablespoons of oil or ghee, ½ teaspoon carom seeds (ajwain), and a pinch of salt. Rub the oil into the flour with your fingertips until the mixture resembles breadcrumbs. Slowly add water (approx. ¼ cup) little by little and knead into a stiff, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes. A properly rested dough is key to achieving the traditional texture of a samosa crust – crispy and golden after frying.
3. How to Shape and Fill Paneer Samosas Perfectly
Once the dough is rested and the filling is ready, it’s time to assemble the paneer samosas. Divide the dough into equal lemon-sized balls. Roll each ball into an oval-shaped disc about 6–7 inches long. Cut the disc in half to form two semi-circles. Apply water on the straight edge and form a cone by bringing the corners together. Press gently to seal. Fill the cone with about 1–1.5 tablespoons of the paneer mixture. Seal the top edge by applying a bit of water and pinching it closed firmly. Ensure all seams are sealed properly to prevent any filling from leaking while frying.
4. Deep Fry the Paneer Samosas to Golden Perfection
Heat oil in a deep pan or kadhai over medium-low heat. The oil should not be smoking hot – test it by dropping a small piece of dough; it should rise slowly and steadily. Carefully slide 2–3 paneer samosas into the oil and fry on low to medium flame. Turn them occasionally for even cooking. Fry until the samosas turn evenly golden and crisp – this can take about 8–10 minutes. Avoid high heat as it will brown the exterior too quickly while leaving the inside dough undercooked. Once done, drain on paper towels to remove excess oil.
5. Serve Paneer Samosas with Chutneys or Make Ahead for Parties
Serve hot paneer samosas with mint-coriander chutney, tamarind chutney, or even ketchup. These samosas can be made in bulk, and the un-fried samosas can be stored in the fridge for 2 days or frozen for up to 2 weeks. Just thaw slightly and fry directly. This makes paneer samosa a great choice for parties or family gatherings, where you can prep ahead. The flavorful paneer filling holds up well, and the crispy crust remains intact if fried properly. Pair it with masala chai for a classic Indian snack-time combo.