Appetizer
Paneer Samosa with Potato and Pea
About this dish
There is a quiet magic in a well-made samosa—the way the crisp pastry yields to reveal a warm, spiced filling. This version pairs the familiar potato and pea mixture with soft panela (paneer) for a subtle richness.
Inspired by Burmese tea shop samosas, where the filling often carries a whisper of cumin and ginger, this recipe invites you to coax out layers of flavor in your own kitchen. Fry them once, and you'll understand why some secrets are best shared through food.
Ingredients
UK and US measurements are both included for every recipe.
Potatoes
vegetable300 g
Imperial measurement: 2 medium
Paneer
protein150 g
Imperial measurement: 1 cup
Green peas
vegetable100 g
Imperial measurement: 3/4 cup
Onion
vegetable1 medium
Ginger
herb1 tsp
Green chili
vegetable1-2
Cumin seeds
spice1 tsp
Ground coriander
spice1/2 tsp
Garam masala
spice1/2 tsp
Salt
seasoning1/2 tsp
Oil
fatenough for deep frying
Samosa sheets
grain12 sheets
Flour paste
other2 tbsp
Water
liquidas needed
Method
Prepare the filling
10 minutesHeat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onion and sauté until golden. Add ginger and green chili; cook for 1 minute. Add peas and cook until they soften. Add mashed potatoes, crumbled paneer, coriander, garam masala, and salt. Mix well and cook for 2-3 minutes. Allow the filling to cool completely.
Make the flour paste
2 minutesMix all-purpose flour with enough water to form a thick, smooth paste. Set aside.
Shape the samosas
20 minutesCut each samosa sheet in half lengthwise. Take one half, fold it into a cone (the shape of an ice cream cone). Seal the overlapping edge with flour paste. Fill the cone with about 1 tablespoon of filling. Press the top edges together to close, forming a triangle. Repeat with remaining sheets.
Fry the samosas
15 minutesHeat oil for deep frying to 350°F (175°C). Fry samosas in batches, 3-4 at a time, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Serve
1 minuteServe hot with mint chutney or tamarind sauce.
Equipment
- Large pan
- Mixing bowls
- Rolling pin (optional)
- Deep fryer or heavy-bottomed pan
- Slotted spoon
- Paper towels
Nutrition facts
Tips
- To prevent sogginess, ensure the filling is completely cool before stuffing the samosas.
- If using spring roll wrappers, keep them covered with a damp cloth to prevent drying out.
- For a healthier version, these samosas can be baked at 375°F (190°C) for 15-20 minutes, brushing with oil before baking.
Serving suggestions
- Serve with fresh mint chutney and tamarind chutney. A side of spicy masala chai completes the experience.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.