Emilie Meyer
Samosas are a popular Indian snack, often served as a tea-time treat or during Ramadan. They are usually deep-fried and stuffed with meat or vegetables, but paneer samosas are a delicious vegetarian alternative. Paneer is a type of Indian cottage cheese that can be grated or crumbled and mixed with spices, onions, ginger, and chilli paste. The filling can also include other vegetables such as peas, potatoes, or mushrooms, and some recipes add another type of cheese, such as cheddar or mozzarella. The pastry for paneer samosas can be made with flour, butter, salt, and water, and fried in ghee or vegetable oil for a softer, flakier crust.
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What You'll Learn
- Ingredients: flour, paneer, onion, green chilli, butter, spices, and more
- Filling: grate paneer and cheese, add spices, onion, ginger, chilli paste, and coriander
- Dough: roll into balls, flatten, cut in half, shape into cones, and stuff with filling
- Frying: heat oil, fry samosas until golden brown, then serve hot with chutney
- Freezing: place samosas on a tray, freeze, then store in a plastic bag
Ingredients: flour, paneer, onion, green chilli, butter, spices, and more
Ingredients for Paneer Samosa
To make paneer samosas, you'll need the following ingredients:
- Flour: Plain flour or all-purpose flour (maida) is the main ingredient for the samosas pastry.
- Oil: Oil is essential for creating the distinctive flaky pastry. You can use any cooking oil, or melted ghee for extra richness.
- Water: Water is needed to bring the dough together and form a smooth consistency.
- Paneer: Fresh, soft paneer is ideal. You can use homemade paneer or store-bought, but avoid hard paneer.
- Onion: Finely chopped or diced onions add flavour to the samosa filling.
- Green chilli: Fresh green chillies bring a sharp, fruity heat. You can use them chopped, as a paste, or in powder form.
- Butter: Butter is a key ingredient in some variations, such as paneer butter masala samosas.
- Spices: Common spices used include cumin seeds, cardamom, garam masala, red chilli powder, coriander powder, and salt.
Other ingredients you may want to include are:
- Aromatics: Ginger, garlic, and coriander stems add depth of flavour.
- Vegetables: Bell peppers or capsicum add sweetness and bulk to the filling. Peas and corn are also used in some recipes.
- Sauces: Chilli sauce, soy sauce, and tomato ketchup can be used for additional flavour and moisture.
- Herbs: Coriander leaves, mint, and methi (dried fenugreek leaves) enhance the aroma and taste.
- Cheese: Grated cheddar or mozzarella can be added to increase the cheesiness of the filling.
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Filling: grate paneer and cheese, add spices, onion, ginger, chilli paste, and coriander
To make the filling for paneer samosas, you will need paneer, cheese, spices, onion, ginger, chilli paste, and coriander. First, grate the paneer using a manual grater or a food processor with a chopping blade. You can also crumble the paneer if you prefer. Next, grate or grate your choice of cheese. Cheddar is a popular option, as it melts well and gives the samosas a gooey texture. However, you can also use mozzarella, Colby, or pepper jack—any cheese that melts well will work.
Now, finely chop your onion and fresh ginger. You can also add diced capsicum or green bell pepper to the filling for some extra bulk. If using, sauté the vegetables with your chosen spices before mixing them with the rest of the filling. For an authentic Indian flavour, add spices like garam masala and red chilli powder. You can also include some green chilli for an extra kick.
Finally, prepare your coriander. Coriander leaves are a must in Pakistani and Indian recipes, but if you don't enjoy coriander, you can skip this step. Chop the coriander leaves finely, and then mix all your filling ingredients together. Taste the mixture and adjust the salt and spices to your preference. Your paneer and cheese filling is now ready to be stuffed into your samosa pastry!
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Dough: roll into balls, flatten, cut in half, shape into cones, and stuff with filling
To make the dough for your paneer samosas, start by rolling portions of the dough into small balls. Flatten these balls into thin sheets, about 7 inches wide. Using a knife or pizza cutter, cut each sheet in half, so you have two semi-circles. Take one of the semi-circles and shape it into a cone using the edge of your palm. You can also use a samosa mould for this step.
Next, it's time to stuff the cone with the filling. Add 1-2 tablespoons of the paneer mixture into the cone. Be careful not to overfill, as this can cause the samosa to break open during frying. Once stuffed, fold and seal the edges of the cone with a little water or a flour and water paste. Ensure that there are no cracks and that the filling is secure inside. Repeat this process for the remaining samosas.
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Frying: heat oil, fry samosas until golden brown, then serve hot with chutney
Frying is the final step in making your homemade paneer samosas. Before frying, you can choose to freeze your samosas for later use. To do this, place the samosas on a tray, ensuring they do not touch each other, and spray oil on the tray to prevent sticking. Freeze for about 30 minutes to 2 hours, or until frozen. Once frozen, transfer the samosas to a plastic bag.
When you are ready to fry your samosas, heat oil in a deep frying pan or karahi (wok). Use a medium heat setting. You can also use a medium-high flame if you are frying a smaller batch. Carefully place the samosas in the pan. If frying from frozen, increase the cooking time by 1-2 minutes. If you are using an air fryer, spray the samosas with oil spray on both sides, preheat the air fryer to 180 degrees Celsius, and fry for 8-12 minutes. Turn the samosas halfway to ensure they are evenly golden brown.
Fry the samosas until they are golden brown. You can also use the double-frying method, where the samosas are first fried on a medium flame until the dough cooks and turns a creamish-white colour. They are then fried again on a lower flame until golden brown. This method is useful when you have guests at home, as the samosas can be partially fried ahead of time.
Once the samosas are golden brown, turn off the flame and transfer them to a serving plate. Serve hot with green chutney, coriander chutney, or mint chutney. You can also serve with tomato ketchup or tamarind chutney. Enjoy your homemade paneer samosas!
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Freezing: place samosas on a tray, freeze, then store in a plastic bag
Freezing paneer samosas is a great way to preserve them for unexpected guests or as a tea-time treat. To freeze your samosas, first place them on a flat serving tray or baking tray, ensuring they do not touch each other. Spray the tray with oil to prevent sticking. Place the tray in the freezer for around 30 minutes to 2 hours, or until the samosas are frozen.
Once the samosas are frozen solid, remove them from the tray and store them in a plastic bag. They can be stored in the freezer until you are ready to fry them. When you're ready to enjoy your paneer samosas, simply take them out of the freezer and place them in medium-heat oil. Fry until golden brown and crispy—frozen samosas will take 1-2 minutes longer to cook than fresh ones.
You can also use an air fryer for a healthier option. Spray the frozen samosas with oil on both sides, then place them in a preheated air fryer at 180 degrees Celsius. Air fry for 8-12 minutes, turning halfway through, until golden brown and crispy.
Freezing paneer samosas is a convenient way to enjoy this delicious Indian snack whenever you crave it!
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