Paneer Aloo Samosas

There's truly nothing better than a platter of freshly-made samosas! The samosa dough is kneaded and shaped by hand, filled with Indian cheese and spiced potatoes, and then deep-fried.

This samosa recipe uses a base of paneer and potatoes for a filling with several spices.


For the dough you'll need: – 1.5 cups all purpose flour – ⅓ cup ghee melted – 1 tsp salt – ⅓ cup water

Combine the salt and flour. Then pour the ghee into the flour and rub it together.

Pour in the water and knead the dough until it just comes together.

Rest the dough for a minimum of 20 mins.

Finely grate the paneer and boil the potatoes

Add the potatoes to a pan and sauté until golden brown.Add the following spices

– ½ tsp salt – ¼ tsp pepper – ¼ tsp ground coriander – ⅓ tsp mango powder (aamchur) – ¼ tsp chaat masala – ⅛ tsp garam masala – ¼ tsp cumin seeds – pinch of asafoetida – ¼ tsp turmeric

Add the shredded paneer and cilantro and remove from heat.

Now back to the samosa dough!

Roll it out into a thin oval shape and cut it in half

Brush water on the right side of the oval


Fold the left half of the samosa dough down

Fold the other half down over the first half and seal the seam

Create a cone in your hand

And fill the cone with 1-2 tablespoons of the filling, leaving an inch at the top

Seal the top to create a seam

Fry the samosas in batches of four at a very low heat until golden brown

Serve the samosas with imli chutney and cilantro-mint chutney