How To Make Perfectly Crispy Paneer Chilli Samosas At Home

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

1. Stiff dough is the secret to a crisp outer layer. Don’t make it too soft.
2. Fry on medium heat – high heat will brown the samosas quickly but leave them uncooked inside.
3. Always cool the filling before stuffing; otherwise, the dough may become soggy.
4. 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!