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Paneer Aloo Samosa

Paneer Aloo Samosa is a popular Indian Snack
Author :
Category :
Course :
Cuisine :
Technique :
Deep Fry
Difficulty :
Preparation Time :
30-45 Min
Servings :
Serves 4
Rated 4 based on 100 votes


Boiled Potatoes - 2

Paneer, grated - 200 gms

Green peas boiled (optional) - 2 tbsp

Finely chopped green chilies - 3-4

Finely chopped Mint leaves - 1 tbsp

Finely chopped corriander leaves - 1 tbsp

Turmeric powder- 1/2 tsp

Jeera- 1 tsp

Maida - 2 cups

Salt to taste

Chili powder to taste

Chat masala powder

Ajwain - 1 tsp

Ghee - 1 tbsp

Oil for deep frying


  1. Mix maida, 1 tsp salt, ghee, ajwain with some water and make stiff dough. Knead well and keep aside.
  2. In a pan heat oil, add jeera, let it splutter. Add some chopped green chillies, mint leaves, corriander, turmeric powder, salt to taste, chilly powder, chat masala. Stir once.
  3. Add boiled and mashed potato, grated paneer, boiled peas and stir again.
  4. Cook for 5 mins. Keep the mixture aside.
  5. Make even sized pooris with the Maida dough. Cut them in half. Make a cone with the halves fill in the above curry mixture. Close the top edge and deep fry in hot oil over low flame until golden brown.
  6. Serve with green and meeti chutney.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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