Paneer Samosa Recipe – Authentic Indian Fried Pastries

Last Updated on 3 months by Neha Deshmukh

Paneer Samosa Recipe – Authentic Indian Fried Pastries

Hello friends! If you’ve ever craved that perfect, flaky, spiced samosa from your favourite Indian street vendor, you’re in the right place. I remember the first time I tried to make these at home – it was a bit of a learning curve, but so worth it! Today, I’m sharing my tried-and-true recipe for Paneer Samosas, guaranteed to bring a little bit of India to your kitchen. These aren’t just snacks; they’re little pockets of happiness.

Why You’ll Love This Recipe

These Paneer Samosas are seriously addictive. The crispy pastry gives way to a warmly spiced, flavorful paneer filling. They’re perfect for a quick snack, a party appetizer, or even a light meal. Plus, making them from scratch is surprisingly satisfying! You’ll be amazed at how much better homemade samosas taste compared to store-bought ones.

Ingredients

Here’s what you’ll need to create these delicious treats:

• 20 Samosa Patties (ready-made or homemade)
• 150g Paneer (Indian cottage cheese)
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1 Green chili, finely chopped (adjust to your spice preference!)
• 2 tbsp Ginger-Garlic paste
• 1 tbsp Roasted Cumin powder
• 1 tbsp Roasted Coriander powder
• 1 tbsp Red chili powder
• 1 tsp Turmeric powder
• 1 tbsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 2 tbsp Coriander leaves, chopped
• As needed Oil, for frying
• 2 tbsp All-purpose flour
• Approximately ½ cup Water (for the slurry)
• 2 tbsp Oil (for the filling)

Ingredient Notes

Let’s talk ingredients! Using good quality paneer makes a huge difference. I prefer to use a firm paneer that doesn’t crumble easily.

Now, about those spices… don’t skip roasting the cumin and coriander seeds before grinding them! It really deepens the flavour. Trust me on this one.

And speaking of flavour, Kasuri Methi is a game-changer. It adds a unique, slightly bitter, and wonderfully aromatic note that’s essential for an authentic samosa taste. You can find it at most Indian grocery stores. If you absolutely can’t find it, a tiny pinch of dried fenugreek is a very distant substitute, but it won’t be quite the same.

Finally, a quick note on the pastry. Traditionally, samosas are made with all-purpose flour (maida). However, some families (mine included!) prefer a mix of all-purpose flour and wheat flour for a slightly healthier and more rustic pastry. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown.
2. Ginger-Garlic Magic: Add the ginger-garlic paste and cook for about a minute, until the raw smell disappears. This is key to a flavourful base.
3. Tomato Time: Stir in the chopped tomatoes and cook until they become soft and mushy.
4. Spice it Up: Now for the good stuff! Mix in the green chilies, turmeric powder, red chili powder, roasted coriander powder, and roasted cumin powder. Cook for 2 minutes, stirring constantly to prevent burning.
5. Paneer Power: Add the paneer cubes and gently mix to coat them evenly with the spice mixture.
6. Finishing Touches: Sprinkle in the garam masala, kasuri methi, and salt. Cook for another 2-3 minutes, allowing the flavours to meld together.
7. Cool Down: Remove from heat and stir in the chopped coriander leaves. Let the filling cool completely before filling the samosas. This is important – warm filling will make the pastry soggy!
8. Slurry Prep: While the filling cools, prepare a thick slurry by mixing all-purpose flour with water. This will act as the “glue” to seal the samosas.
9. Fill & Fold: Take a samosa patty and place a spoonful of the paneer mixture inside. Fold it into a triangular shape, sealing the edges firmly with the flour slurry.
10. Fry to Perfection: Heat oil in a deep frying pan over medium heat. Carefully drop the samosas into the hot oil and fry until they are golden brown and crispy.
11. Serve & Enjoy: Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favourite chutney!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature and ensure even cooking.
• Make sure the oil is hot enough before adding the samosas. If the oil isn’t hot enough, they’ll absorb too much oil and become greasy.
• Seal the edges of the samosas really well. Otherwise, the filling might leak out during frying.

Variations

• Vegan Option: Use vegan samosa pastry sheets and a plant-based paneer alternative. There are some great options available now!
• Gluten-Free Option: Substitute the all-purpose flour in the pastry with a gluten-free flour blend.
• Spice Level Adjustment: For a milder flavour, reduce the amount of green chili and red chili powder. For a spicier kick, add more! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: Samosas are a staple during festivals like Diwali and Holi. They’re always a hit with family and friends!

Serving Suggestions

Samosas are fantastic on their own, but they’re even better with a side of chutney! I love serving them with mint-coriander chutney, tamarind chutney, or even a simple yogurt dip. A cup of masala chai is the perfect accompaniment.

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. To reheat, you can either bake them in the oven or shallow fry them until crispy.

FAQs

What is the best way to get crispy samosas?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, ensure the filling isn’t too moist.

Can I make the paneer filling ahead of time?

Absolutely! You can make the filling a day in advance and store it in the refrigerator.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It adds a unique flavour. A tiny pinch of dried fenugreek can be used as a very distant substitute, but it won’t be the same.

Can I bake these samosas instead of frying?

Yes, you can! Brush the samosas with oil and bake them at 180°C (350°F) for about 20-25 minutes, or until golden brown and crispy. They won’t be quite as flaky as fried samosas, but still delicious.

How do I prevent the samosa pastry from becoming soggy?

Make sure the filling is completely cool before filling the samosas. Also, seal the edges tightly to prevent moisture from escaping.

Enjoy making these delicious Paneer Samosas! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!