All paneer lovers, Pay Attention to 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.
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Paneer tastes good in any form. Pair paneer in any dish and it will always be perfect! So here is an interesting snack idea, where we stuff grated paneer in samosa cone. Regardless of the stuffing inside the samosa pastry, they will remain an iconic snack of Indian cuisine.
The stuffing used here is paneer, peas, onions and capsicum which is little different than usual potato mixture. These samosa cones are filled with a mildly spicy and little tangy paneer stuffing can be fried or baked. This is one of the most appreciated variation of the samosa recipe.
This famous Indian snack is prepared by tossing and frying paneer with boiled peas and other spices. The green chilli paste or the garlic paste is highly aromatic when sautéed. The red chillies infuse the deep and dark color to the stuffing. Whereas the combination of whole spices and the spice powders makes the samosa filling flavorful.
- The crushed garlic optional to use. Make the smooth paste of green chillies and mix ginger with it instead of garlic.
- You can also make paste of onions, green chilies and garlic and then saute it all together.
- For all the health conscious folks, you can skip Maida and use wheat flour. Also, you can skip frying and bake the samosa.
- Any other vegetable of your choice can be added to the paneer-pea stuffing.
- If are worried for the calories, then go for low-fat paneer
- For the samosas to be crispy, the flour must be bound properly. Therefore, you must use oil in the required proportion.
- If you are using 1 kg of Maida, then you would need minimum 250 grams of oil to bind the flour.
- Do not roast the Amchur Powder, just simply add with the paneer stuffing. You must not grind the whole spices.
- You can store the stuffed paneer samosa in the fridge. Even you can store the samosa are they are fried or before are fried.
- This Paneer Samoa Recipe makes 10 to 12 paneer samosas. But you can double or triple the proportion of ingredients.
Samosa release very fragrant and tempting aroma when they are being fried. Yet, you can make them look more appealing to eyes with proper plating. Place the fried samosa in a fancy bowl and garnish with:
- Chopped Mint Leaves
- Fried Onion Rings
- Slices of Lemon
- Fried Green or Red Chillies
- To dip the samosa in tangy flavoured homemade tomato sauce is the most common of eating it.
- These fried samosas taste best when served with a combination of tamarind-dates chutney and tangy green mango chutney.
- You can serve them with the refreshing Mint (Pudina) chutney or chilled coriander chutney.
- Even the yogurt or even the flavorful Raita from curd is a good option to have Samosa with.
- The Paneer Samosa can be paired with the Paneer Sandwich for the light starter.
- The keep between the butter Pav is another interesting way to serve these stuffed paneer samosas.
- You can make Paneer Samosa Chaat as well. Drizzle some of the chutney, sprinkle the thick Sev and top with chopped onions.
- Keep the fried paneer samosa between toasted slices of two breads and have it a form of Sandwich.
- The samosa tastes even more delicious when served with spicy fried green chillies.
- The classic combination for evening snack is hot masala chai paired with fried paneer samosa.
- You can have any tea with your samosa. Even the spicy ginger tea is tasteful and healthful to have.
- The samosa Patti is already readily available in the market.
- You can also use the spring roll sheets to make the samosa.
- If you like the tangy taste, then you can use concentrated tomato puree.
- You may sprinkle 1 tsp. of Chaat Masala for the extra chatpata flavour
- The stuffing for the paneer samosa can be re-used to make the Paneer Sandwich as well.
- Use the amount of water based on the type and quality of flour. The water should not too much and neither too less.
- If the water is less, the dough would be hard. Whereas is the water is extra, dough would be liquid in nature. It can cause bubbles while frying samosa.
- If you like the flavor of spring onions, then add fistful of green portion in the paneer samosa filling. It would give the green color and the feel of refreshment.
- For the Paneer Samosa Chaat, you must accompany it with the thick Ragda.
- The whole spices need to dry and roasted before using. Whereas the spice powders can be added directly into the paneer stuffing.
- The samosa dough has to be soft. If it becomes hard due to lack of fat, then your samosa would also be harder to eat.
|45 minutes||3 to 4 people||800 calories|
The addition of the paneer not only adds richness to this dish but also increases the calories of the samosa. This samosa is also known as Matar Paneer Samosa. The blend of green peas and paneer adds that extra punch to your savory dishes. You would usually find different types of samosa on the Indian street, give a try to make them at home. This is a tricky but a worth appetizer recipe to try your hands on.
Carrying out the entire process of making samosa at home is little-time taking. But all this labor is worth the efforts if you love paneer and samosa. One spicy bite of the samosa, and it’s the gala-time! Yet, you can ease your work a bit by using the rolling pin to roll the samosa pastry properly and folding molds to get exact triangular samosa shape.
Even the readymade Samosa Patti is available in the market, but it is more hygienic to make the fresh samosa pastry at home soft samosa dough. The hearty texture of homemade dough surpasses unsatisfying feeling of having it from outside. The fresh and soft dough gives you that warm and fuzzy feeling inside. Though it is crispy and crunchy from outside, but the inner layer is smooth and soft.
The samosa Patti is not too easy to make, it does require perfection and practice. So if you are scared to attempt it or if you are in hurry, then use readymade samosa Patti. To make samosa at home, you will have to do lot of work and invest lot of time. You can choose either to make everything or just the stuffing at home. No matter how you make, your samosa till come out be extremely delicious. After you make on time, you will find this great appetizer easy to make.
Baking Paneer Samosa:
If you do not want to fry the samosa, then you can go the option of baking them. To make the paneer samosa in oven, prepare the dough, make take paneer stuffing, roll the samosa dough and give the triangle shop. Stuff them and close the edges. Then follow the below procedure:
- Firstly, you have to pre-heat the oven at 200°c (400°f). This would take around 15 to 20 minutes. (Till then stuff the samosa!)
- Now, grease or apply some oil over the baking tray.
- Keep the paneer stuffed samosa in this tray at an even distance from each other.
- Let the samosas bake half an hour at a temperature of 250-300 C
- Keep checking the samosa and flip them in between.
- Rotate the sides of the samosa and again keep to bake till they are browned.
You can also, check here for the complete recipe of how to prepare the baked samosa at home.
What is Samosa Pastry (or Samosa Patti)?
The samosa pastry are layer of the samosa which are rolled into the oval shape and then give the shape of cone. It is made of the all-purpose flour with oil and ajwain seeds. They are also known as Samosa Patti which are the long broad strips cut from this rolled dough. The Patti is the outer covering of the samosa within which you fill the samosa stuffing. The dough for the samosa pastry must be soft, and the samosa pastry must have a medium layer crust. It should be crispy, crunchy and flaky. While rolling, be cautious that it is no too thick, not too thin and neither become too flaky.
How to buy Ready-Made Samosa Layer?
If you feel that it is too tough to roll the samosa Patti at home, then you can easily buy from the stored. In this case, you just have to prepare the paneer stuffing or any other stuffing at home. This helps in assembling the samosa quickly and you can instantly serve it to the guest.
When you are buying the Samosa Patti from the store, check for the two points:
The samosa Patti should be fresh in nature. They should not be sticky (just like the homemade samosa dough.) If you have time, then it is advised to make the samosa Patti at home only with the fresh homemade samosa dough.
How to Store the Samosa Patti?
It is recommended to use it fresh. But if not possible to use all, then you can store the remaining leftover with proper care. Wrap it in the aluminum foil and keep it in the refrigerator. To ensure the maximum freshness and to get the crispiness in samosa, use them within a week.
What to Fill in the Samosa Cone?
You can fill any stuffing with the crisp samosa cone. You can make the spicy green peas mixture with any other ingredient of your choice. The French beans or the Moong spouts mixture is healthy and also tastes delicious. People also make the Chocolate Samosa with the filling of melted chocolate within the samosa cone.
Once you stuff the samosa Patti with the filling of your choice, you can then deep fry the samosa or bake the samosa. Though the minimal oil is used in baking, there would be slight difference in taste and texture compared to fried samosa.