Description
These delightful samosas are filled with spiced paneer and fresh greens, wrapped in a crisp, twisted shell. Perfect for snacks or appetizers.
Ingredients
Scale
- 2 cups all-purpose flour (about 240 g)
- 1/4 cup oil (for the dough; ~60 ml)
- 1/2 cup water (adjust as needed)
- Oil for frying (enough for deep or shallow frying; ~500–700 ml in pan)
- 200 grams paneer, crumbled
- 1 medium onion, finely chopped (about 110 g)
- 1–2 green chilies, finely chopped (adjust to heat preference)
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste (start with 1 teaspoon)
Instructions
- In a mixing bowl, combine the all-purpose flour and 1/4 cup oil. Rub the oil into the flour until the mixture looks like coarse crumbs. Gradually add water, mixing until a smooth dough forms. Knead briefly (1–2 minutes), cover, and let it rest for 15–20 minutes.
- While the dough rests, prepare the filling: heat 1–2 tablespoons oil in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onions and green chilies; sauté until the onions turn translucent and just start to brown at the edges.
- Add crumbled paneer, garam masala, turmeric powder, and salt. Mix and cook the filling for 2–3 minutes so the paneer picks up the spices and any moisture evaporates. Taste and adjust salt or spice. Remove from heat and set aside to cool slightly.
- Divide the rested dough into 8 equal portions. Roll each portion into a thin circle (about 6–7 inches diameter). Cut each circle in half to form two semi-circles.
- Take a semi-circle, form a cone by bringing the straight edge corners together and sealing with a dab of water. Fill the cone with 1–2 tablespoons of the paneer mixture. Seal the open edge by pinching and then twisting the sealed tip slightly to create the “twist.” Ensure no filling is exposed.
- Heat oil for frying to 175–180°C (350–360°F). Gently slide 2–3 samosas into the oil (do not overcrowd). Fry, turning occasionally, until golden brown and crisp—about 3–4 minutes per batch, depending on size and oil temperature. Remove to a paper towel-lined plate to drain.
- Serve hot with your favorite chutney.
Notes
For a lighter version, try brushing samosas with oil and baking instead of frying. Can be made ahead and stored in airtight containers.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 2 samosas
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg