Impress your guests with a platter of freshly-made restaurant quality Paneer Aloo Samosas! The samosa dough is kneaded and shaped by hand, filled with Indian cheese and spiced potatoes, and then deep-fried. This vegetarian Indian appetizer is a classic snack served with several chutneys at restaurants or gatherings.
Bring a pot full of water to a boil. Add in the potatoes and boil for 10-15 minutes, until the potatoes are tender. Drain the water out of the pot and peel the skin off of the potatoes. Mash the potatoes with a potato masher or a fork.
While the potatoes are boiling, start putting the samosa dough together. In a medium sized mixing bowl, whisk together the all purpose flour and salt. Create a well in the middle and pour in the ghee. Slowly mix the flour into the ghee, and then use your hands to rub together the ghee with the flour. The texture should be sandy but the flour will clump if you squeeze your fist together.
Add water while you knead the dough by hand. Continue to knead for 5-7 minutes until the dough comes together. Cover and rest the dough for a minimum of 20 minutes.
Heat a frying pan on low to medium heat. Add a tablespoon of olive oil and add in the cumin seeds first. Roast them until they begin dancing in the pan, about a minute, and then add in the mashed potatoes. Cook the potatoes until they start to get golden. Add in the rest of the spices and the paneer and mix really well. Once the paneer and potato mixture have started to come together into a thick mixture, keeping in mind that it'll continue to release steam and dry out, remove it from heat. Allow the mixture to cool completely.
Uncover the rested samosa dough and knead it for another five minutes until it's completely smooth. The dough will be very hydrated.
Roll the dough out into a log and cut it into 8 equal sized pieces that are 45-50 grams each. Work with one piece at a time, and keep the other pieces covered in the bowl to prevent the dough from drying out.
Roll the piece of dough in circular motions in your hand to form a little ball. Use a rolling pin to roll the dough out into an oval. The dough should be very thin, just before the point where it becomes translucent. Make sure the edges are equal thickness to the rest of the dough.
Cut the oval in half. Brush water on to half of the length of the straight edge. Fold the edge without the water down towards the circular edge, and then the moistened edge over it to form a triangular shape. Seal the dough to form a cone. Place the cone in your hand and fill it with about a tablespoon of the paneer potato filling. Form a pleat directly on the top edge across from the first seam. Add more water into the inner semicircle on the side where the first seal is, and press the top edges together tightly to seal. Repeat with all the samosas.
Heat a large pot with neutral oil on low to medium heat for frying. Once the temperature reaches 325°F, carefully drop in 4 samosas at a time. Fry on one side until the bottom is just starting to brown and the side facing you whitens, about 1 minute. Flip the samosa and fry again for 1 minute. Bring the heat up to a medium temperature. Continue to flip and fry on each side until the samosas are golden brown.
Once the samosas are golden brown, set them on a cooling rack that's placed over a baking sheet to allow the excess oil to drip off. Lower the temperature in between batches. Serve the samosas in a platter with chutneys.
Don't overcook the filling. The filling shouldn't be bone dry.
Roll the dough out thin and evenly.
Cook the samosa on a low heat at first until it's a pale golden brown on both sides, then turn up the heat to medium and flip the samosa a few times on each side until golden brown.
To reheat: Set the oven to 250°F and bake them for 10-15 minutes.
To freeze: Set the samosas in a single layer in a sheet tray and freeze for two hours. Transfer them to an airtight container and freeze for up to 2 months.