Samosa and Tea are the yummiest tea-time snack we can suddenly think of in India. Today i am sharing the recipe of Paneer Samosa, lets have it with calcium rich paneer stuffings.

Serves -3          Portion size – 2 each

Best Time to have?

As snack.

How to make Paneer Samosa?


For samosa dough
  • Wheat flour/maida – 60g. (or half of each)
  • Salt – a pinch
  • Ghee – 2 tsp.
  • Water – 2 Tbsp

For filling
  • Paneer/ Cottage cheesee – 60g
  • Peas – 50g
  • Onion – 40g
  • Green chilli -1.
  • Coriander leaves – a spring.
  • Ghee/oil – 1 t
  • Garam masala – ¼ tsp.
  • Salt – ½ tsp
  • Black pepper pd – ¼ tsp.
  • Red chilli powder – ¼ tsp
  • Mango powder – ½ tsp.
  • Wheat refined flour – 1tsp.
  • Water – 1 ½ - 2tsp.
  • Oil – required deep frying.


  1. Sieve the flour and salt together
  2. Rub in melted ghee and see that it leaves an impression when the fist is closed.
  3. Add little water at a time and knead to a smooth but not sticky dough. Cover it with a moist cloth and keep it aside for half an hour.

For filling
  1. Dice paneer, shell and boil the peas, chop the onion, green chili and coriander leaves.
  2. Fry the onion in ghee until golden brown. Add the vegetables, lightly brown them and then add the seasoning (leaves and spices).

For making samosas
  1. Divide the dough into three equal balls. Roll each very thinly and cut the round into two halves with knife.
  2. Shape each half into a cone, place the filling and seal the edges moisten them with maida paste.
  3. Heat oil in a karahi/kadai and deep fry on very slow heat. It takes about three minutes

Serve hot with tomato ketch or mint/coriander chutney or sonth.
Have them and have a great time!😊