Paneer Samosa Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour, 2 tbs semolina and 0.5 tsp salt. Add 3 tbs oil or ghee and rub into the flour with your fingertips until the mixture looks like coarse crumbs. Gradually add warm water (about 3/4 cup) a little at a time and bring the mixture together into a firm, smooth dough. Knead for 4–5 minutes until elastic. Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten.

Prepare potatoes and peas

If not already done, boil potatoes until tender, cool, peel and mash them coarsely to yield about 2 cups. If using frozen peas, blanch in boiling water for 1–2 minutes, drain and set aside. Crumble paneer to make about 2 cups and set aside.

Cook the filling

Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds. Add 1/2 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 1 tbs minced ginger and 2 finely chopped green chilies; sauté 30 seconds to bloom the aromatics.

Add spices: stir in 0.5 tsp turmeric, 0.5 tsp red chili powder, 1 tbs coriander powder and 0.5 tsp garam masala. Cook for 15–20 seconds until fragrant. Add 0.5 cup peas, the mashed potatoes (2 cups) and crumbled paneer (2 cups). Mix thoroughly so spices coat the mixture evenly. Cook 2–3 minutes to dry excess moisture.

Finish the filling: add 1 tsp kasuri methi (crushed), 0.25 tsp sugar, 1 tsp salt (adjust to taste), 0.5 tsp amchur (or 1 tsp lemon juice) and 0.25 cup chopped cilantro. Mix well and cook another minute. Taste and adjust salt/lemon as needed. Remove from heat and let the mixture cool completely to room temperature (important so it doesn’t make the dough soggy).

Divide and roll dough

After the dough has rested, divide it into 12 equal portions (about 1.5 oz / 40–50 g each — roughly a ping-pong ball size). Keep the portions covered to prevent drying. Take one portion, dust lightly with flour and roll into a smooth ball, then roll into an oval about 6–7 inches long and 4–5 inches wide, 1.5–2 mm thick. Trim the edges slightly if needed to get a neat oval.

Cut and shape cones

Cut the oval in half lengthwise to make two semi-circles. Take one semi-circle with the straight edge nearest to you; apply a little water along the straight edge. Fold the straight edge to form a cone (bring the two corners of the straight edge together, overlapping about 1/2 inch) and press to seal vertically. Ensure the cone bottom is open; pinch closed one side of the cone to form a pouch.

Fill and seal samosas

Fill the cone with about 1.5–2 tbs of the cooled paneer-potato filling — enough to fill without overstuffing. Wet the remaining open edges with a little water and fold the open edge over, pressing firmly to seal and make a triangular samosa shape. Ensure all seams are tightly sealed; use a little extra flour paste (1 tbs flour mixed with 2 tbs water) if needed for a stronger seal. Repeat with remaining dough and filling.

Heat oil

Pour about 3 cups vegetable oil into a deep, heavy-bottomed pot or kadai (enough for deep frying) and heat over medium-high. Heat until oil reaches approximately 170–180°C (340–355°F) or until a small bit of dough dropped in sizzles and rises slowly. Maintain a steady medium-high heat for even frying.

Fry the samosas

Fry samosas in batches of 3–4 (do not overcrowd) for 5–7 minutes each, turning frequently so all sides brown evenly. Start with medium heat so the samosas cook through, then increase heat briefly to get an even golden-brown, crisp exterior. Adjust heat to keep oil at a steady frying temperature. Use a slotted spoon to remove samosas and drain on a rack or paper towels to remove excess oil.

Serve

Let samosas rest 2–3 minutes so filling firms slightly, then serve warm with mint-coriander chutney and tamarind chutney or ketchup. Samosas are best eaten the same day while crisp.