Samosas are the ultimate snack that no one can resist! A classic treat, they’re available everywhere – from street stalls to high-end restaurants. Sure, there’s nothing like the combo of hot samosas with a cup of tea, but in some places, they’re served with chutney, potato, or even chickpea curry. The popularity of samosas is so high that we’re constantly seeing new and exciting versions. Think noodle samosas, matar samosas, or even dal-stuffed samosas. While experimenting with fillings is always fun, today we’re sharing a recipe that’s perfect for the winter: palak paneer samosas. Trust me, these samosas are made to be enjoyed on weekends. Whether you’re hosting guests or having a family gathering, no one will be able to resist this delicious treat!
Also Read: Making Samosa At Home Has Never Been Easier! Try This 10-Min Leftover Bread Samosa Recipe
What Makes Palak Paneer Samosa So Special?
What makes these samosas stand out is the outer layer made from spinach. Yep, you read that right! Normally, the outer shell is made with flour, but in this recipe, spinach puree is added to the dough, giving it a beautiful green colour. On top of that, the filling is packed with onions, ginger, garlic, cumin, salt, asafoetida, and small paneer cubes – all spiced just right to create an irresistible stuffing.
How to Make Palak Paneer Samosa
Make the Dough
Start by adding 2 cups of flour to a bowl, then mix in 1 tbsp ghee, salt, celery, and 1 cup spinach puree. Add water as needed to knead a smooth dough, but make sure it’s not too thin. Let the dough rest for 10 minutes.
Prepare the Stuffing
Heat 1 teaspoon of oil in a pan, then add a chopped onion and sauté it. Next, toss in 1/2 teaspoon cumin seeds, a pinch of asafoetida, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, mango powder, coriander powder, garam masala, and salt. Stir for 2 minutes. If you like, you can add boiled peas – they add a nice touch to the stuffing.
Add Paneer
Now it’s time for the paneer! Make sure the pieces are small – this way, they’ll blend better and prevent the samosa from bursting. Add the paneer to the spice mix and cook for another 2 minutes. Then, let the stuffing cool completely.
Shape the Samosas
Take a small ball of dough, cut it in half, and shape one half into a cone. Fill the cone with the stuffing and seal it tightly. Repeat this process for all the samosas.
Fry the Samosas
Heat oil in a pan over medium heat. Don’t heat it too much, or the samosas might burn. Add a few samosas at a time and fry them until golden and crispy. Pair these hot samosas with your favourite chutney or a warm cup of tea.
Sounds like a tasty recipe, right? Try making this winter-special palak paneer samosa this weekend – your taste buds will thank you!
