Tandoori Paneer Samosa Recipe - With Baked Option
Tandoori paneer samosa ticks all the right boxes for any food lover. Crispy ,crunchy with grilled paneer will satisfy everyone. Serve it as a tea time snack with green chutney and a cup of hot chai.
Tandoori dishes has its history from the Indian Subcontinent and it is usually prepared with any Meat or Vegetables usually marinated in yogurt and spices and then grilled.
Samosa is a popular street food across India and many fillings are stuffed inside these favourite tea time snack.
Here is a fusion samosa recipe where marinated Paneer cubes are grilled and cooked in a Masala and then stuffed inside a flaky pastry and deep fried . You can even bake these delicious samosa and they taste just as good as the fried version.
Tandoori Paneer Samosa Recipe can be served Along with Green Chutney, Tamarind Chutney or Tomato Sauce along with a cup of Masala Chai.
If you like more tea time recipes, here are a few more samosa recipes
180 M
40 M
220 M
4 Servings
Ingredients
-
To make dough
- 2 cups All Purpose Flour (Maida)
- Salt , to taste
- Water , as needed
- Oil , as needed For the Stuffing
- 1 Onion , finely chopped
- 1 tablespoon Green Bell Pepper (Capsicum) , finely chopped
- 1 teaspoon Red Chilli powder
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin seeds (Jeera)
- 2 tablespoons All Purpose Flour (Maida) To make tandoori paneer (marinate):
- 250 grams Paneer (Homemade Cottage Cheese) , cubed
- 1 cup Curd (Dahi / Yogurt)
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Tandoori Paneer Samosa Recipe - With Baked Option
To begin making the Tandoori Paneer Samosa Recipe, first marinate paneer cubes in the ingredients mentioned under "to marinate".
Mix all spices till they are combined well. Now add in the cubed paneer and marinate it for about 2 hours.
While the paneer is marinating we will make the pastry for the samosas.
Into a bowl add the all purpose flour. Add oil and mix well till you get a sand like texture. Add little water at a time and make a firm and yet smooth dough. Cover and keep aside.
After marinating paneer for 2 hours take a grilling pan, add in a little oil and shallow fry the marinated paneer until crisp. Drain in a paper towel to remove the excess oil. Reserve the paneer marination.
Now take a pan add in oil once it heats up add in cumin seeds and let them crackle. Once done and then add in the chopped onions and fry till they become glossy and translucent and then add in the chopped capsicum.
Now add in 2 tablespoons of the masala used for marinating the paneer, mix well and then add in chilli powder and salt if required and the grilled paneer, Mix well to combine and cook till the filling is cooked through and no moisture remains. Once done turn off the heat. Now the filling for Tandoori Paneer Samosa is ready.
Take 2 tablespoons maida in a bowl add in water and form a paste use this paste to seal the samosa edges. Heat oil for deep frying samosas.
Pinch out a lemon sized ball from the dough and roll it out into a thin sheet of about 7 inch wide circle and with the help of a pizza cutter, divide the sheet into two semi circles. Repeat till all the dough is used up.
Take the Samosa filling, place it on one semi circular dough sheet and roll it in the shape of the cone and seal the edges with the flour paste and apply light pressure to ensure filling doesn't ooze out.
Once the oil is hot, deep fry the Tandoori Paneer Samosa until golden brown on a medium flame and then strain on an oil absorbent paper.
Oven Method: Instead of deep frying, the samosa can also be baked. Preheat the oven at 180 Deg C for about 10 mins and then grill it for 180 deg C 20 mins. Flip the side and cook after 10 mins.
Serve Tandoori Paneer Samosa with Green Chutney, Tamarind Chutney and Tomato Sauce along with a cup of Masala chai.
