Paneer Samosa

Samosas need no introduction. They have long been a popular street food across India, known for their crispy, golden-brown exterior and a savory filling of spiced potatoes, peas, and occasionally meat. This recipe takes that iconic dish and reimagines it through the lens of Bengali culinary artistry. Paneer Samosa is therefore a fusion snack, a celebration of textures and flavors, that takes the classic triangular savory pastry and marries the rich culinary traditions and flavors of Bengali cuisine with the beloved North Indian samosa. In Bengal, paneer or chenna is often prepared with a mixture of spices, fresh vegetables, and sometimes even a hint of sweetness, reflecting the region’s penchant for balancing flavors. This samosa filling is a perfect representation of Bengal’s love for both vegetarian cuisine and the use of dairy products. Homemade paneer, soft yet firm, crumbled and cooked with a medley of ingredients like asafetida, red chilies, ginger, and Bengali Panch Phoron to name a few gives that Bengali touch. Tempering the spices in a little oil adds a deep, earthy flavor, which is again a hallmark of Bengali cuisine. A dash of Bengali garam masala, turmeric, and a touch of sugar creates a filling that is simultaneously spicy, savory, and subtly sweet. The dough for the samosa is made from all-purpose flour mixed with salt, carom seeds and nigella seeds for an aromatic bite. The dough is rolled out thin, cut into sections, and then stuffed generously with the paneer filling. Each samosa is carefully sealed and shaped into the traditional triangular form, ensuring the filling is securely enclosed. The samosas are then fried to perfection in hot oil, golden and crisp, but with a soft and flavorful interior. The contrast between the crispy pastry and the richly spiced paneer filling is what makes this snack so irresistible. I like to serve these samosas with my favorite tangy and sweet Tamarind chutney, which adds an extra layer of flavor to each bite. This is an excellent tea-time snack or an appetizer that can easily steal the show at any gathering. Try it today and let me know if you like it as much as I do! @sarchakra

PREP TIME: 40 mins (dough prep plus resting)

COOK TIME: 20 mins

SERVES: Makes 15

Ingredients

Dough

All purpose flour 1 cups
Carom seeds 1 tsp
Salt to taste
Oil 6 tbsp
Nigella seeds ½ tsp
Water as needed

Paneer Mixture

Paneer or chenna (homemade or store bought) crumbled 2 cups
Salt to taste (go easy as the chaat masala will also have salt)
Ginger 1 tbsp, grated
Asafetida a pinch
panch phoron 1 tsp
Roasted cumin powder 1 tbsp
Roasted coriander powder 1 tbsp
Turmeric ½ tsp
Red chili powder 2 tsp
Green chilies 2, finely chopped
Bengali Garam masala powder 1 tsp
Sugar 1 tsp
Dried fenugreek leaves 2 tsp, crushed

Paste

All purpose flour 2 tbsp
Water

Frying

Oil for frying

Method

Dough

Mix the first 5 ingredients till a crumbly mixture forms.
Add water little by little to form a firm dough. The dough should be smooth and not sticky.
Cover with a damp cloth and let it rest for 20-30 minutes

Paneer Mixture

To the paneer add red chili powder, roasted cumin powder, roasted coriander powder, turmeric, green chilies, salt, sugar, panch phoron and Bengali garam masala powder.
In a pan add 2 tsp of oil. Add the grated ginger and asafetida. Cook a few seconds before adding the paneer mixture. Cook for 2-3 minutes till the mixture is well combined with the spices.
To the paneer mixture add the crushed dried fenugreek leaves. Mix and keep aside.

Paste

Make a paste of flour and water and keep aside.

Assemble the samosas

Divide the dough into equal sized balls. Take one ball and roll into a round shape like a chapati. Cut in half.
Take one semi circle and fold into a cone shape , sealing the edge with the paste.
Use 2 tbsp of the paneer microwave to fill into the cone. Seal the open edges with the paste again to form a triangle. Make sure the samosa is sealed properly to avoid spilling when frying.
Repeat the process with the remaining dough and filling.

Frying the Samosas

In a deep frying pan heat oil on medium heat. Once the oil is slightly hot, gently slide in the samosas, a few at a time. Fry them on medium low heat until they turn golden brown and crispy on all sides.
Remove the fried samosas with a slotted spoon to drain out all the oil and place on paper towels to remove excess oil.
Serve Paneer Samosas hot with Coriander Chutney, Tamarind & Date Chutney or Mint Chutney.
If like me you love snacks, check out Nimki (Namak Pare/Namkeen/Salted Fried Crackers), Masoor Dal Pakora (Red Lentils Fritters) and Bombay Grilled Sandwich.

Notes

Here are some creative ways to present the paneer Samosas that will not only make them look more appealing but also offer your guests a unique and memorable dining experience.

Place the samosas on a rustic wooden board or marble slab. Surround the samosas with small bowls of various dips like mint chutney, tamarind chutney, garlic yogurt, and mango salsa. Sprinkle some microgreens or finely chopped herbs on the samosas for a fresh, vibrant look.

Make the samosas smaller and serve the mini paneer samosas in small shot glasses. Fill the glasses with a thick chutney or dip, placing the samosa on top or partially submerged. Use edible garnishes like a sprig of coriander or a slice of lemon on the rim of the glass.

Stack the samosas in a pyramid shape on a large round or square platter. Decorate with edible flowers or colorful herbs around the stack for a touch of elegance. Drizzle some yogurt mixed with spices and chutneys around the stack, adding a visual appeal.

Serve the samosas in stylish paper cones, similar to how street food is often presented. Top each samosa with finely chopped onions, tomatoes, and a drizzle of tamarind chutney. Place the cones in a stand or a tall glass, making them easy to grab and eat.

Make a deconstructed Samosa chaat. Serve the samosas alongside a variety of toppings like chickpeas, yogurt, chutneys, chopped onions, tomatoes, pomegranate seeds, and sev (crispy noodles). Make it an interactive experience where guests build their own samosa chaat with the toppings of their choice.

Make a samosa bouquet. Place the samosas on skewers and arrange them in a vase like a bouquet. Garnish the bouquet with fresh herbs or small edible flowers. Place a bowl of chutney at the base of the vase for dipping.

Slice mini samosas in half and place them between small slider buns with a layer of chutney, a slice of cucumber, and a dollop of yogurt. Serve these samosa sliders on a tray, garnished with a toothpick holding them together, topped with a small olive or cherry tomato.

Cut larger samosas into bite-sized pieces and serve them on a canapé tray. Place each piece on a small square of banana leaf or in a spoon with a dollop of chutney and a sprinkle of sev.

Use filo pastry or puff pastry to make mini tartlet shells. Fill them with paneer samosa filling and bake until golden. Garnish with a swirl of yogurt and a sprig of coriander for a gourmet touch.

Insert skewers or popsicle sticks into the samosas before frying, creating a samosa on a stick. Serve them upright in a cup filled with rice or lentils for stability.

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