Tandoori Paneer samosa is traditional street food in India and can be filled with many different fillings but here is a marinated cube of paneer, cooked or grilled with masala and then stuffed with puff pastry and deep-fried or you can air fry them or bake them.
Those who like vegan & vegetarian recipes can join my Facebook group World Best Vegetarian & Vegan Recipes.
Those of you who have been reading our blog for some time already know that we make videos for each recipe on our YouTube channel.
I can confidently say this is the best homemade Indian Tandoori Paneer Samosa you’ll ever make. Today, I’ll show you how to make my ultimate samosa here.
This recipe of tandoori paneer samosa can be served either as a side dish or as an appetizer. It can also be served as a meal or as a snack.
You can even bake this savory samosa and serve it with various toppings like chutney and sauces or dips. In this post, you will learn everything in detail, and how to make the potato filling, samosa dough, and fold and fry them perfectly.
Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
Samosas are a popular Indian fried snack food in India and also street food in the United States. You can find samosas nowadays in almost every Indian restaurant abroad.
Making samosas from scratch is a labor of love, but it’s worth it when you finally get to taste a spicy bite. Samosas are triangular, cone-shaped, half-moon-shaped, or square-shaped depending on their region.
Samosa is a fried snack made from a flaky pastry stuffed with a spicy filling usually made with green vegetables, meat, or paneer. Spices and herbs are added to the dry-cooked filling, which is usually made at home.
It is absolutely delicious and your guests and family members will love it.
Check out the Tandoori Paneer Samosa Recipe Video :
About Tandoori Paneer Samosa Recipe
Samosa – A name we Indians can’t stop drooling over. I am sure that almost every Indian loves eating it. Samosa is there in every party, office meeting, chai meet-up, and you name it and samosa will be there!
Tandoori dishes originated in the subcontinent of India and are usually marinated in yogurt and spices then grilled. Marinating paneers or cubes, then grilling or cooking in masala, stuffed with puff pastry and fried.
Tandoori masala is an Indian spice mix with cumin, coriander, and turmeric among other ingredients. The spice mixture can be stored in an airtight container for up to 6 to 8 weeks.
Then I thought why not take this challenge and make this delicious version of tandoori paneer samosa. And trust me they turned out mind-blowing.
Samosas are a popular food in India and can also be baked. This popular snack is filled with lots of fillings for tea time or fried for breakfast or lunch.
Not only in India but in several countries around the world, this pastry with a triangular shape is a popular snack filled with savory potato, paneer, tofu, chicken, or lamb filling.
But it wasn’t until later that I found out it originated in the Middle East and was introduced into India during the Delhi Sultanate period.
I initially thought that samosa was quite an essential Indian delicacy since they are so common in India (you can literally get samosa and chai everywhere in India).
To qualify as a good samosa, a samosa must pass certain standards. Certain criteria are crispy and crunchy crust with slightly flaky top, and spicy, tangy, and full of flavor filling. I enjoy this snack together with some spicy chutney and a cup of Masala Chai on a rainy day. I think we all do the same.
This Samosa is
- Delicious and Tasty
- Almost like the market Samosa.
- Very easy to prepare at home
- Very Crispy and Flaky
- Ideal for a rainy day with masala chai
- Perfect to serve as part of your Tea parties
You can make this tandoori paneer samosa with ingredients found in your kitchen easily. It does not need any special ingredients.
For Green Chutney :
For Dough :
For Stuffing :
For Tandoori masala :
For the Outer Layer – To prepare the outer layer, you will need all-purpose flour, vegetable oil or ghee, salt, and carom seeds. Carom seeds add some subtle flavor and are beneficial to digestion, so don’t miss out.
For the Stuffing – The paneer samosas contain paneer and potato-pea filling, which makes them simply irresistible. To make the filling, combine paneer, potatoes, green peas, green chilies, cumin, cashew, raisins, salt, and tandoori masala.
For Tandoori Masala – Dry roast Coriander seeds, Cumin seeds, black peppercorns, cardamom, cloves, cinnamon stick, mace/Javitri, dry red chilly, Kasuri methi, nutmeg powder, ginger powder. Then grind into a coarse powder.
For Green Chutney – Mix all ingredients like coriander leaves chopped, green chilly slit, ginger, roasted channa dal, roasted cumin powder, lemon juice, and water as required. Grind in a blender and make a smooth chutney.
Potato – To make the filling, potatoes are cooked, peeled, and cut into small cubes
Paneer – You can make homemade paneer or but from the store.
Oil – For frying, you can use oil or ghee
How To Make Tandoori Paneer Samosa Recipe Step By Step With Photo:
For green chutney :
- Take Coriander leaves chopped, green chilly slit, ginger, roasted channa dal, roasted cumin powder, lemon juice & water as required.
- Blend into a smooth paste. Green chutney is ready. Keep aisde.
For dough :
- Take a bowl and add all-purpose flour or whole wheat flour your choice, carrom seeds, salt, and ghee. Mix well. Then add little water and knead a semi-stiff dough. The stiff dough the more crispy the outer layer.
- Cover it and rest for 20 to 30 minutes.For Tandoori Masala :
- Add cumin seeds and coriander seeds and saute for 30 seconds in a saucepan over medium heat. Then add black peppercorns, cardamom, cloves, cinnamon stick, mace/javitri, and dry red chilly, Kasuri methi. Dry roast for 2 minutes on medium flame.
- Turn off the flame and take it out on a plate and let it cool down. Then add all the dry roasted ingredients in a blender.
- Add the nutmeg powder and the ginger powder to the blender.
For stuffing :
- Heat ghee into a pan on medium flame. Sauté for 30 seconds with chopped ginger and chopped green chili.
- Add raisins and cashew chopped. Saute for 1 minute on medium flame.
- Add small Paneer cubes. Fry for 2 minutes. They add boiled potato cut into small cubes. The potato will help to bind the stuffing. Add turmeric powder and salt to taste. Fry for 3 minutes on medium flame.
- Add green peas and capsicum diced. Cook for more than 4 minutes. Add tandoori masala powder and cook for more than 1 minute.
- Add yogurt and mix well. Turn off the gas and take out the tandoori paneer on a plate. Let it cool down. Keep aside.
- Knead the dough again and divide the dough into five equal portions.. Take a ball from the dough and flatten it with the help of a rolling pin.
- Cut it into half. Apply some water to it. Join the edges and make a cone-like structure. (See Video)
- Stuff it with the prepared paneer mixture. Apply water on the edges and make sure they’re sealed properly. Make a cone-like structure. For perfect results see the video above.
- Heat sufficient oil in a heavy pan and deep fry these till golden brown and crispy.
- Drain it on an absorbent paper.
- Serve hot with ketchup or green chutney.
Important Suggestion To Keep In Mind
- Rub in the oil for good three to four minutes, doing so by rubbing between your hands until the oil has been incorporated into the flour. When you are preparing the dough, rub the oil into it until it resembles bread crumbs.
- You should not overwork the dough. If the dough is overworked, the samosas will be too hard.
- Always let samosa dough rest for 30 to 40 minutes before making them.
- If the dough is rolled thick, it will take a long time for it to be cooked. Roll the dough evenly and thinly.
- You must keep the dough stiff and not soft. Only then will your Samosas be crispy.
- Don’t roll the dough too thin as the dough might tear when you fill it.
- Samosas should not be rolled with flour, but you can oil the rolling pin.
- Make sure that the stuffing has sufficiently cooled before you stuff it in the Samosas.
- Once the Samosas have been dropped in the oil, they should be cooked on low heat immediately. Don’t drop them in hot oil. Instead, fry them in moderately hot oil, and don’t let them sizzle.
- Before cooking the next batch, lower the oil temperature to low.
- By the time they are light brown, they should be cooked on medium heat.
- Additionally, low heat makes them less likely to get blisters, which can occur when you drop them in hot oil.
- Ensure that the curd used in Paneer Butter Masala is not sour as sour curd will ruin the taste of the curry.
Frequently Asked Questions
How do you cook it in the Air Fryer?
Using your oven, air fryer, or crispy lid instead of deep frying is a healthier alternative. Here’s how. Cover each samosa generously with oil in the basket or baking sheet of your air fryer, leaving some space between each pocket so they won’t become crowded.
Air fryers are great for cooking samosas. In comparison with baked samosas, air-fried ones have a better texture, and they taste fresher.
The samosas should be fried or baked at 350 degrees F for 20 minutes until they turn golden brown. Flip them halfway through cooking if necessary to ensure even cooking.
Air Fryer Lid or Crisp Lid Samosa Instructions?
You can use an Instant Pot lid or other pressure cooker lid, such as a crisp lid, to make the Instant Pot function like an air fryer.
Make sure the samosas are coated with oil and arranged as they are not touching each other before placing them on the basket so that they don’t touch in the instant pot. Making more than one batch will probably be necessary.
Cook them until they are golden brown or until the air fryer starts to whistle. Turn them over around ten minutes in so that both sides crisp up nicely.
Is it possible to bake Samosas?
If you want to bake these in an oven, preheat the oven at 350 degrees F for 15 mins. Arrange them on a baking tray and lightly spray or brush them with oil.
Now broil the samosas for 30 to 35 minutes at 350 F degrees.
How come my Samosa isn’t crispy?
You need to keep the samosas on low heat when frying them. Additionally, your dough needs to be stiff. A soft dough will result in a soft samosa. I have kept mine a semi-soft stiff dough.
Is it okay if the crust is made from Spring Roll Sheets?
You can either use spring roll sheets, samosa Patti, or puff pastry sheets if you can’t make the outer layer from scratch.
Could leftover Samosa be used for something else?
Samosa Chaat is also prepared with leftover Samosas. Just crumble them into a plate and top it with whisked curd, sweet tamarind chutney, finely chopped onions, and sev.
Place them between two slices of bread and top with green chutney.
Is it okay to freeze the Samosa?
You can freeze them before or after they’re fried.
When you are ready to fry them, bring them to room temperature. Refrigerate them for up to 6 months.
Yes! You can place the samosas on a baking sheet lined with parchment paper once they have been filled.
Set the baking sheet in the freezer for a couple of hours or until the samosas are firm.
Then freeze in a freezer bag.
Can wheat flour be used for these samosas?
Make sure you knead the dough in more water as wheat flour absorbs more water than maida.
You can continue with the recipe as it is.
However, besides the traditional potato filling, there are plenty of other variants of the Indian samosa to experiment with. Check out a few below.
Paneer: Use chopped paneer with green chilies and finely chopped onion and coriander.
Vegetable: Any mix of vegetables can be used for the filling
Sweet: This is basically khoya stuffed with dry fruit. I have the detailed recipe, so do check it out.
Chicken: Stuff with minced chicken and spices. I have a recipe here for chicken and cheese samosas.
Dry Fruits: When you prepare the filling, you can add dry fruits such as cashew nuts and raisins.
Matar: This is delicious with peas, a tasty filling made of peas.
Tofu: If you are vegan then instead of paneer you can add tofu.
These go well with Mint Coriander Chutney and Sweet Tamarind Chutney.
It may also be eaten as a Chaat. You will need to crush the Samosa a bit and top it with finely chopped onions, finely tomatoes, and finely chopped coriander leaves.
Sprinkle red chili powder and lemon juice on the chaat masala.
I normally place them in an airtight container and refrigerate them. When you want to serve them just thaw in a microwavePrint
Note: A rough estimate of nutrition is provided.
We Love to hear back from you and appreciate your success stories!
Have you tried this “Recipe”? Please feed us with your ★ star ratings and comments below.