Paneer Samosa
The samosa is one of those appetizers that looks impressive but isn't difficult to make at home. The filling comes together in minutes, the dough is straightforward, and baking eliminates the mess of deep frying. Paneer — the fresh cheese — adds richness and protein that makes these more substantial than vegetable-only versions.
Have your paneer crumbled and your filling cooled before you fold
Samosa dough is simple but needs a brief rest. Cool your filling completely so the pastry doesn't wilt when you fill it. If your paneer is very wet, wrap it in a clean cloth and let it drain for 10 minutes.
- Medium mixing bowl
- Small skillet or saucepan
- Baking sheet
- Parchment paper
- Pastry brush
- Knife for cutting paneer
- Rolling pin (optional but helpful)
What goes in.
- 1.5 cupsall-purpose flour
- 1/4 cupwhole wheat flour
- 4 tbspghee or neutral oil, plus more for brushing
- 1/2 tspsalt
- 1/4 cupwarm water, approximately
- 8 ozpaneer, crumbled into small pieces
- 1 mediumpotato, boiled, cooled, and diced small
- 1/2 cupfrozen or fresh peas
- 1 smallonion, minced fine
- 1 tbspfresh ginger, minced
- 1 green chiliminced (optional, or use 1/4 tsp cayenne)
- 1/4 tspcumin seeds
- 1/2 tspamchur (dried mango powder) or lemon juice
- 1/4 tspgaram masala
- salt and black pepperto taste
Folding the triangle without tearing
The dough should be rolled thin enough to see light through it, but not so thin it tears. Bring two opposite corners of the circle to the center, then fold the bottom point up and seal with a little water. The fold itself should be crisp — don't press hard or you'll squeeze out the filling.
The method.
Make the dough
In a bowl, whisk together all-purpose flour, whole wheat flour, and salt. Add 4 tbsp ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Add warm water a little at a time, mixing until a soft dough forms. Knead for 2 minutes until smooth. Cover and rest 20 minutes.
Prepare the filling
Heat 1 tbsp oil in a small skillet over medium heat. Add cumin seeds and let them pop. Add minced onion and cook until soft, about 2 minutes. Add ginger and green chili, cook 1 minute. Add boiled potato, peas, and paneer. Stir in amchur and garam masala, taste, and adjust salt and pepper. Cook for 2 minutes just to warm through. Spread on a plate to cool completely.
Preheat oven
Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide and roll the dough
Divide the rested dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly. Working with one piece at a time, roll it into a thin circle about 4 inches across — thin enough that you can almost see through it.
Fill and fold
Place about 1.5 tablespoons of cooled filling in the center of each dough circle. Bring two opposite edges to the center to form a cone, sealing with a drop of water if needed. Fold the open bottom point up and press gently to seal. You should have a small triangle.
Brush and bake
Place samosas on the lined baking sheet, seam-side down. Brush lightly with ghee or oil on all sides using a pastry brush. Bake for 20 to 25 minutes until golden brown and crisp. The edges should darken noticeably.
Cool briefly before serving
Let samosas rest on the baking sheet for 3 minutes, then transfer to a wire rack. They'll crisp further as they cool.
Other turns to take.
Spiced potato and pea (vegetarian classic)
Omit the paneer and increase potato to 1.5 cups and peas to 3/4 cup. Add 1/4 tsp hing (asafetida) when cooking the onions. This is lighter and equally good baked.
Keema samosa
Replace paneer and potato with 6 oz cooked ground lamb or chicken, cooked with the onions, ginger, and spices. Add 2 tbsp minced fresh coriander at the end. More savory and substantial.
Corn and paneer
Use 3/4 cup fresh or frozen corn kernels instead of peas. Corn adds sweetness that plays well with paneer. Follow the same filling method.
When it doesn't go to plan.
If your dough tears while rolling, don't start over. Patch it with a small piece of dough and press to seal — it will fuse during baking.
The filling must be completely cool, otherwise the dough will become soggy and won't crisp in the oven.
Brush samosas on all sides with ghee or oil before baking for even browning and crispness.
Baked samosas stay crisp for 2 days in an airtight container at room temperature. Refresh them in a 300°F oven for 5 minutes if they soften.
If your paneer is very fresh and crumbly, crumble it with your hands rather than cutting — it will hold together better in the filling.
Amchur adds authentic tang, but lemon juice or even a pinch of citric acid works if you can't find it.
The ones that keep coming up.
Can I fry these instead of bake them?
Yes. Heat oil to 350°F in a deep pan and fry 3 to 4 samosas at a time, turning occasionally, until deep golden, about 4 to 5 minutes total. Drain on paper towels. They'll be crispier than baked, but baking is simpler and uses less oil.
Can I freeze samosas before baking?
Absolutely. Freeze unbaked samosas on a tray, then transfer to a freezer bag for up to 3 weeks. Bake directly from frozen, adding 5 to 10 minutes to the baking time.
What do I serve with samosas?
Tamarind chutney, mint-coriander chutney, or a plain yogurt dip are traditional. Mango pickle or even a squeeze of fresh lemon work too.
Why did my samosa leak filling during baking?
Usually because the filling wasn't cool enough when you sealed it, or because the dough was sealed with too much moisture. Pat your filling dry and use just a tiny dab of water to seal the edges next time.
Can I make the dough ahead?
Yes. The dough can be wrapped and refrigerated for up to 8 hours. Let it come to room temperature for 10 minutes before rolling.