Pudhina Paneer Tikka Recipe

Make the dough

In a mixing bowl combine 1.5 cups all-purpose flour and 0.5 tsp salt. Add 2 tbsp oil and rub it into the flour until the mixture resembles coarse crumbs. Gradually add about 5 tbsp water and mix to form a firm but pliable dough. Knead 2–3 minutes, cover with a damp cloth and rest for 20–30 minutes.

Prepare filling

Heat 1–2 tbsp oil in a skillet on medium heat. Add 0.5 tsp cumin seeds and let them sizzle briefly. Add 1 small finely chopped onion and sauté until translucent (2–3 minutes). Add 1 tsp grated or chopped green chili and cook 30 seconds. Add 2 boiled, mashed potatoes and 0.5 cup peas, stirring to combine. Crumble 200 g paneer into the pan. Season with 0.5 tsp garam masala, 0.25 tsp turmeric, 0.5 tsp amchur or chaat masala, and 0.75 tsp salt. Cook 3–4 minutes until mixture is well combined and relatively dry. Stir in 2 tbsp chopped coriander, adjust seasoning, then remove from heat and let cool to room temperature.

Shape and seal samosas

Divide rested dough into 6 equal portions. Roll each portion into a thin oval (approx 6–7 inches long). Cut each oval in half lengthwise to make two semi-circles. Take one semi-circle, form a cone by folding and sealing the straight edge with a little water. Fill the cone with 2–3 tbsp of filling, then seal the open edge by pressing and using a bit of water to close. Repeat for all portions to make 10–12 small samosas.

Fry samosas

Heat oil in a deep pan to 350°F (moderate heat). Fry samosas in batches, turning occasionally, until golden brown and crisp, 5–7 minutes per batch. Drain on paper towels. Alternatively bake at 200°C (400°F) for 20–25 minutes, turning halfway, brushing with oil, until golden and crisp.

In a blender or food processor combine 1 cup fresh mint leaves, 0.5 cup fresh coriander leaves, 1 green chili, 1 tsp chopped ginger, 1 tbsp lemon juice, 0.5 tsp salt and 2 tbsp water. Blitz until smooth, pausing to scrape down the sides. Adjust salt and lemon to taste. If too thick, add 1 tsp water at a time to reach a smooth, spreadable consistency. Transfer to a small bowl and refrigerate until assembly.

If using paneer tikka, toss 200 g cubed paneer with 3 tbsp hung yogurt, 0.5 tsp red chili powder, 0.25 tsp turmeric, 0.5 tsp garam masala, 0.5 tsp salt and 1 tbsp oil. Marinate for 10–15 minutes. Heat a nonstick pan or grill pan on medium-high and cook the cubes in a single layer, turning to get charred edges, about 2–3 minutes per side. Remove and set aside. These can be placed on top of samosas for an extra smoky paneer element.

Prepare yogurt sauce

Whisk 1 cup plain thick yogurt with 1 tsp sugar, 0.25 tsp chat masala and 0.25 tsp roasted cumin powder until smooth. Taste and adjust seasoning; the sauce should be slightly sweet-sour and creamy. If yogurt is too thin, strain briefly before using.

Assemble Pudhina Paneer Tikka Samosas

Place 1 fried samosa on a serving plate. Spoon 1–2 tbsp mint chutney over the samosa in a zigzag. Add 1–2 tbsp yogurt sauce on top in a contrasting pattern. Drizzle 1 tbsp tamarind chutney over the yogurt. If using, arrange 2–3 paneer tikka cubes on or beside the samosa. Sprinkle 1–2 tbsp sev or crushed papdi for crunch and 1–2 tbsp pomegranate seeds if using. Finish with a light pinch of chaat masala or roasted cumin. Repeat for remaining samosas. Serve immediately so sev remains crisp.