Samosa is one of India’s most beloved snacks. Whether it’s a rainy evening, a festive gathering, or just a tea-time craving, these crispy triangles filled with spicy goodness never fail to impress. While the classic potato samosa has its own charm, the Paneer Chilli Samosa is a modern twist that combines the crunch of samosa with the punch of Indo-Chinese flavors. Imagine biting into a flaky crust and being welcomed by spicy, tangy, and cheesy paneer filling – irresistible!
If you’ve been wondering how to prepare perfectly crispy paneer chilli samosas at home, here’s a step-by-step guide to make them restaurant-style without much hassle.
Ingredients You’ll Need
For the Dough:
- 2 cups all-purpose flour (maida)
- 3 tbsp oil or ghee
- Salt to taste
- Water (as needed to knead the dough)
For the Filling:
- 200 g paneer (cottage cheese), diced into small cubes
- 1 medium onion, finely chopped
- 1 capsicum, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tsp black pepper powder
- Salt to taste
- 1 tbsp oil for cooking
For Frying:
- Oil (enough for deep frying)
Step-by-Step Preparation
1. Make the Dough
- In a large mixing bowl, combine the flour, salt, and oil.
- Rub the oil into the flour until it resembles breadcrumbs.
- Gradually add water and knead into a stiff yet pliable dough.
- Cover the dough with a damp cloth and let it rest for 20–25 minutes.
2. Prepare the Paneer Chilli Filling
- Heat 1 tbsp oil in a pan. Add ginger-garlic paste and sauté until fragrant.
- Add chopped onions, capsicum, and green chilies. Stir-fry on high heat for 2–3 minutes to retain crunchiness.
- Add soy sauce, chili sauce, tomato ketchup, vinegar, and black pepper. Mix well.
- Toss in the paneer cubes and coat them evenly with the sauce. Cook for just 2–3 minutes.
- Switch off the flame and let the filling cool completely before stuffing.
3. Shape the Samosas
- Divide the dough into equal-sized balls. Roll each into an oval shape.
- Cut the oval into two halves (semi-circles).
- Take one semi-circle, fold it into a cone by sealing the edges with a little water.
- Fill the cone with 1–2 spoonfuls of the paneer chilli mixture.
- Seal the open edge by pressing firmly or using a fork for design.
4. Fry Until Crispy
- Heat oil in a deep frying pan on medium flame.
- Once hot, drop the prepared samosas in batches.
- Fry until golden brown and crisp, ensuring you flip them evenly.
- Drain on a kitchen towel to remove excess oil.
Tips for Extra Crispiness
- Stiff dough is the secret to a crisp outer layer. Don’t make it too soft.
- Fry on medium heat – high heat will brown the samosas quickly but leave them uncooked inside.
- Always cool the filling before stuffing; otherwise, the dough may become soggy.
- For a healthier option, you can also air-fry or bake the samosas.
Serving Suggestions
Your Paneer Chilli Samosas are ready to enjoy! Serve them hot with:
- Spicy green chutney
- Tangy tamarind chutney
- Or even a drizzle of schezwan sauce for that Indo-Chinese kick.
Pair it with a hot cup of masala chai, and you’ve got yourself a street-style treat right at home.
Paneer Chilli Samosas are the perfect fusion snack – combining the crispy samosa shell with the bold flavors of Indo-Chinese cuisine. With this easy recipe, you can whip them up at home in less than an hour and wow your family or guests. Whether it’s a monsoon evening or a party starter, these samosas will always win hearts!