The Paneer samosa is made from Paneer as its core element of stuffing. Paneer samosa is not only tasty and it also healthy snacks.
The ingredients for the dough of samosa pastry are the same as regular Punjabi samosa. Whereas all the other veggies and spices for the samosa stuffing are also similar. The only change in the ingredient is potatoes which is replaced by paneer. All these ingredients required for making the samosa are commonly available in everyone’s kitchen.
These little triangles with taste of paradise. No other savory food is more fulfilling and satisfying than taking a big bite of fried samosa. This Paneer Samoa Recipe is unique combo for all the paneer and samosa lovers. These firm, crunchy, crispy, hot and spicy samosa with a marvelous paneer-peas filling is a treat to eat.
INGREDIENTS NEED FOR PANEER SAMOSA:-
FOR THE PATTI/MANDA/PASTRY
- 1¼ cups plain flour
- 2 tbsp rice flour
- 1 tbsp lemon juice
- ½ tsp salt
- ⅓ -½ cup water room temperature
- extra flour for dusting
- some oil for smearing
FOR THE PANEER FILLING
- 250 g paneer grated or crumbled
- ½ cup green peas boiled or steamed
- Half cup chopped fresh coriander
- ½ cup onion finely chopped
- 1 tsp cumin seeds
- 1 tbsp oil
- ¼ tsp asafetida
- 1 tsp green chilli paste or 2-4 finely chopped
- one tsp ginger paste
- 1 tsp salt
- ½ tsp cinnamon powder
- ¼ tsp clove powder
- 1 tbsp lemon juice
- 1 tsp sugar
FOR THE ‘GLUE PASTE’/LAHI
- 2 tbsp plain flour
- 2-3 tbsp water
- OIL FOR DEEP FRYING
INSTRUCTIONS FOR MAKING PANEER SAMOSA:-
PREPARATION OF PATTI/MANDA/PASTRY DOUGH
- Mix both flours and salt in a bowl.
- Add lemon juice and water and make a soft dough. It should not be sticky or too hard.
- Take a tbsp of oil and rub it over the dough. Place the dough in a bowl.
- Cover the bowl with a lid and let the dough rest for 30 minutes.
PREPARATION OF THE PATTI/MANDA/PASTRY
- Divide the dough into 12 parts.
- Put a tawa or frying pan over low heat.
- Using some flour, roll out one piece of the dough into a 2″ circle. Do the same with the second piece of dough.
- Smear each circle with about a ½ tsp of oil. Dip the oiled part in the flour.
- Sandwich both the pieces with the oil and floured part inside.
- Using extra flour roll out the sandwiched dough into a circle of about 8″. The rolled flatbread should be thin.
- Make sure you don’t get any folds or creases so roll the dough carefully and keep on turning it so that both parts roll equally.
- Place the rolled circle on the hot tawa.
- Roast both sides just for 15 – 20 secs. Do over roast as it will become crisp.
- Peel both the rotis apart carefully. Be careful that the hot steam does not scald you.
- Cover the rotis with a kitchen towel so that they remain moist.
- Repeat using the remaining dough. So in total you will have rolled out 6 rotis. When peeled there will be twelve.
PREPARATION OF THE PANEER FILLING:-
- Heat oil in a wide pan over medium heat.
- Add cumin seeds. As soon they begin to sizzle, add asafetida.
- Add the paneer and stir fry for 20-30 secs. You don’t want to overcook the paneer otherwise it will become dry.
- Take the pan off the heat. Add ginger, chillis and onion.
- Mix and let the mixture cool down.
- Add coriander, salt, sugar, lemon juice, peas, clove and cinnamon powder. Mix well.
PREPARATION OF GLUE PASTE/LAHI
- Mix the plain flour and water to make a thick paste (glue, lahi).
PREPARATION OF PANEER SAMOSA
- Cut each roti into half.
- Trim the thick part of the arc on both sides. Now you will have a trapezium shape.
- With the shorter side facing away from you, fold one half exactly in the middle. Fold the other part over it to form a cone shape.
- Stick the overlapped part to the under part using the glue or paste.
- Now you have a hollow triangle shape with flaps on top.
- Put about 1½ – 2 tbsp of the filling and gently press it down. Don’t press down too hard otherwise the pastry will tear.
- Apply the glue or past on the top flaps.
- Close the filled hollow with the flaps. Voila, you have a perfect triangle.
- Repeat with the remaining patti or pastry and filling.
FRYING PANEER SAMOSA
- Heat oil in a wok, frying pan or karai over medium heat.
- Put a small part of the trimmed patti/pastry in the hot oil. If it sizzles up immediately then the oil is ready.
- Reduce the heat and semi fry 6- 8 samosas. That means don’t fry till they are golden brown. Fry them for a 30-40 secs and put them in a colander. Fry all the samosas in this manner.
- At this stage you can freeze the samosas when they cool down. Line an airtight tin with parchment paper. Make a single layer with the samosa. Close the tin and freeze the samosa.
- Just before serving time, heat the oil up over medium heat. When its hot, add 6-8 samosas, reduce the heat and fry till they are golden brown in colour.
- Remember to keep turning them over while frying so that they brown evenly.
- Serve hot samosas with lemon wedges and your favourite chutney.