Tandoori Paneer Samosa Recipe – With a Baked Option
Description:
Tandoori cuisine hails from the Indian subcontinent, where meats and vegetables are marinated in yogurt and aromatic spices, then grilled to perfection. This Tandoori Paneer Samosa brings the delightful flavors of tandoori cooking into a crispy, savory snack. Paneer, or homemade cottage cheese, is marinated with spices and yogurt, then stuffed into a delicate pastry. Whether you choose to deep fry or bake them, these samosas offer a flavorful experience that’s both satisfying and authentic.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Salt | To taste |
| Water | As needed |
| Oil | As needed |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Onion | 1, finely chopped |
| Green Bell Pepper (Capsicum) | 1 tablespoon, finely chopped |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| All Purpose Flour (Maida) | 2 tablespoons |
For the Tandoori Paneer (Marinade):
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams, cubed |
| Curd (Dahi / Yogurt) | 1 cup |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time: 180 minutes (includes marinating time)
Cooking Time: 40 minutes
Instructions:
-
Marinate the Paneer:
- Begin by preparing the marinade for the paneer. In a bowl, combine the curd (yogurt), ginger garlic paste, red chilli powder, coriander powder, amchur, black pepper powder, garam masala, turmeric powder, and salt. Mix these ingredients until well combined.
- Add the cubed paneer into the marinade and mix gently to coat the pieces evenly. Let the paneer marinate for about 2 hours to absorb all the flavors.
-
Prepare the Dough:
- While the paneer is marinating, prepare the dough for the samosa pastry. In a large bowl, add the all-purpose flour (maida) and salt. Mix well.
- Add a little oil and rub it into the flour until the mixture resembles a sandy texture. This step is essential to give the samosa pastry its signature crispness.
- Gradually add water, a little at a time, and knead the mixture into a firm yet smooth dough. Once the dough is ready, cover it with a damp cloth and set it aside to rest while you prepare the stuffing.
-
Make the Stuffing:
- Heat a little oil in a pan over medium heat. Add the cumin seeds and let them splutter. Once the seeds release their aroma, add the finely chopped onion and green bell pepper. Sauté them until the onions turn translucent.
- Add the red chilli powder, salt, and turmeric powder to the onions and peppers. Stir well to combine the spices. Let this cook for 2-3 minutes.
- Now, add the all-purpose flour (maida) and cook for another 2 minutes. This helps bind the mixture and gives it a smooth texture. Once done, set the stuffing aside to cool.
-
Assemble the Samosas:
- Once the dough has rested, divide it into small portions. Roll each portion into a ball and flatten it into a small disc. Using a rolling pin, roll each disc into a thin oval or round shape, approximately 4-5 inches in diameter.
- Cut the disc in half to form two semi-circles. Create a cone shape by folding one semi-circle in half, sealing the edge with a little water to hold it in place.
- Fill the cone with a generous spoonful of the prepared tandoori paneer stuffing, then seal the open edge of the cone, pinching the sides together to form a triangular shape. Make sure the edges are tightly sealed so the filling doesn’t escape during cooking.
-
Cooking Options:
- Deep Frying: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the samosas into the oil, a few at a time. Fry them until golden brown and crispy, about 5-7 minutes. Remove from the oil and drain on paper towels to absorb excess oil.
- Baking (Healthier Option): Preheat your oven to 375°F (190°C). Place the samosas on a baking tray lined with parchment paper and brush them lightly with oil. Bake for about 25-30 minutes, or until they are golden brown and crispy. Flip them halfway through the baking time for even crispness.
-
Serve:
- Serve the Tandoori Paneer Samosas hot with your favorite chutney or sauce, such as mint chutney or tamarind sauce, for an authentic Indian snack experience.
Tips for Perfect Samosas:
- For a crispier texture, ensure the dough is firm but not too dry. This helps the samosas hold their shape and texture while cooking.
- If you want to make these samosas in advance, you can freeze them before frying or baking. Just place them on a baking sheet in a single layer and freeze them for a few hours. Once frozen, transfer them to a ziplock bag and store them for up to 2 weeks. Fry or bake them straight from the freezer when ready to serve.
Enjoy these flavorful Tandoori Paneer Samosas as a perfect snack or appetizer for your next gathering! Whether fried or baked, they are sure to impress your guests with their crispy exterior and flavorful, spicy filling.
