Recipe – Paneer Samosa


Prep Time: 30 minutes

Cook time: 35 minutes

Serves: 16 samosas


For the Dough / Pastry:

  • Refined flour / All Purpose flour / Whole wheat flour: 2 cup
  • Ghee / Refined oil: 3 Tablespoon
  • Carom seeds (ajwain): 1/2 Teaspoon (Optional)
  • Salt: 2 Teaspoon or to taste
  • Luke warm water: 1/2 cup or as needed
  • Baking soda: 1/4 Teaspoon (or 1/2 tsp Baking powder) (Optional)

For Filling / Stuffing:

  • Paneer: 2 Cup(450gm), chopped into 1/4 inch cubes
  • Oil: 2 Tablespoons
  • Cumin seeds: 1 Teaspoon
  • Ginger, finely chopped: 1/2 Tablespoon
  • Green chilies chopped: 1 Teaspoon or as required
  • Onion: 1 medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Salt: 1 Tablespoon or to taste
  • Red chili powder: 1 Teaspoon
  • Dry mango powder (amchur): 1 Teaspoon
  • Garam masala powder: 1 Teaspoon
  • Fresh coriander leaves chopped: 1 Tablespoon
  • Fresh lemon juice: 1/2 Tablespoon (Optional)

For Frying the samosa /Pastry:

  • Oil: As required for samosa to sink in the oil for deep fry.


For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes.

For Filling / Stuffing:

  • Heat oil in a pan, add cumin seeds and when they start to change color, add ginger, chilies and onion. Sauté for 1 minute.
  • Add tomato, sauté for another minute.
  • Add paneer cubes, sauté again.
  • Add garam masala, coriander powder, red chili powder, amchur powder, lemon juice and salt to taste. Mix all well, sauté for another 1 minute and switch off the heat.
  • Add coriander leaves and let the filling cool to room temperature.

For the Samosa /Pastry:

  • Divide the filling into sixteen equal portions.
  • Divide the dough into eight equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into four-inch diameter oval (having a rounded and slightly elongated outline or shape, like that of an egg). Cut into half, apply water on the edges.
  • Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
  • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
  • Continue filling the rest of the samosas.

Frying the samosa:

  • Deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper.

Baking the samosa:

  • Preheat the oven to 180 degree Celsius or 350 degree Fahrenheit
  • Brush oil lightly on the prepared samosas
  • Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.


  • Serve hot samosas with coriander/mint/tamarind/tomato/dates chutney.

Cook’s Note:

  • You may use whole wheat flour instead of all-purpose flour for the patties
  • Samosa can be prepared ahead of time and can be freeze for a month. Before freezing, fry/bake them enough until samosa changes the color to very light gold brown. After samosas are on room temperature bag them in zip lock bags and freeze them. To use frozen samosas, take out as many you need and fry/bake them on medium heat
  • To make samosas crispier, instead of 2 cup flour, you may use 1 and 1/2 cup of flour and 1/2 cup of semolina (sooji) while making the dough.

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